I know, I keep finding new recipes that are the BEST chocolate chip cookies.
The truth is, there are just a lot of good chocolate chip cookies out there!
Mixing things like butter and sugar and chocolate is just sure to make a really, really good thing.
And hot out of the oven cookies are heaven-sent.
I grew up looking for the best recipes. And there are so many good ones these days!
I have my regular favorites:
But a couple weeks ago Grace sent me a copycat recipe for our favorite La Grande Orange salted chocolate chip cookies and oh boy.
I mean, OH BOY.
This recipe is very blog worthy.
Believe me, you will want to keep it just like I did.
La Grande Orange is this funky little grocery/cafe here in the desert and I am always and forever ready to make a special trip just for the salted chocolate chip cookie they make there.
So a copycat recipe? Sign me up!
This cookie has the perfect amount of soft and crispy texture, with a little oatmeal added in for a little extra umph to your bite. And then a little salt to add the savor to the sweet?
Incredible.
So here you go: a gift for your Thursday (adapted with a few small edits from Barefeet in the Kitchen):
La Grande Orange Salted Chocolate Chip Cookie Copycat Recipe
Ingredients
- 1 3/4 c. brown sugar
- 1 c. melted butter
- 1 egg
- 1 egg yolk
- 1 Tbs. vanilla
- 2 c. flour
- 1 c. old fashioned rolled oats
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 c. semi-sweet chocolate chips or chopped chocolate bar
- flaked sea salt for dusting the cookie tops after cooking (see notes below)
Instructions
- Mix the melted butter and sugar in a mixer on high until slightly fluffy (approx. 4 minutes)
- Let that mixture cool a tad and add the eggs and vanilla. Beat again.
- Add the dry ingredients all together, including the oatmeal, and mix them together a little. Then turn on the mixer to mix wet with dry until just combined (my alternative to getting another bowl dirty to mix dry ingredients first:)
- Mix in chocolate chips.
- Refrigerate for at least an hour, but I recommend overnight if possible.
- Preheat oven to 325 degrees.
- Measure out large balls of dough (think golf ball size) and place them on parchment paper. These will spread out a bit, so make sure they have space between your dough balls. The recipe calls for only three to a pan, but I could fit six.
- Bake for 15 minutes. Sprinkle with salt immediately after you take the cookies out. Let them cool on the pan for at least a couple minutes.
Notes
Le Guerandais is the brand of sea salt I use and it’s so good! It’s a little pricey but will last a LONG time!It’s best to let the cookies sit on the hot pan for a few minutes before transferring to a baking rack.
Happy cookie making!! Enjoy an extra one for me!
yummy!! bookmarking this. thanks for the pic of the sea salt. i needed a new salt brand and will be purchasing that soon!
I hope you love it!
xoxo