Ritz Carlton Chocolate Chip Cookies

Confession: I once begged a Ritz Carlton chef for his chocolate chip cookie recipe after one bite. Spoiler—he said no. So I did what any sane cookie obsessive would do: reverse-engineered those golden, gooey masterpieces through sheer stubbornness (and maybe a few dozen failed batches).

The result? These Ritz Carlton chocolate chip cookies taste like luxury, nostalgia, and a tiny victory over corporate secrecy. They’re crispy-edged, chewy-centered, and guaranteed to disappear faster than your willpower at a buffet.

Proceed with caution—this recipe is dangerously addictive.

Ever bitten into a cookie and felt like it hugged your soul? That’s these. The Ritz Carlton version uses a sneaky mix of brown sugar for chew, extra vanilla for depth, and—here’s the kicker—a pinch of sea salt to make the chocolate sing.

They’re not just sweet; they’re complex, like a tiny dessert thriller with a happy ending. Why pay $10 for hotel room service when you can bake a whole tray for less?

Ingredients

Grab your apron and prepare for greatness. The ingredients are simple, but the magic’s in the ratios (and the butter—always the butter).

• 1 cup unsalted butter, softened (trust me, margarine is a crime here)
• ¾ cup brown sugar + ¾ cup granulated sugar (the dynamic duo of texture)
• 2 eggs + 1 extra yolk (because richness never hurt anybody)
• 2 tsp vanilla extract (splurge on the good stuff)
• 2 ¼ cups all-purpose flour (spooned, not scooped—this isn’t amateur hour)
• 1 tsp baking soda + 1 tsp salt (the unsung heroes)
• 2 cups semi-sweet chocolate chips (or chop a bar for uneven, gooey pockets)

Step-by-Step Instructions

1. Cream the butter and sugars like they owe you money. 3–4 minutes on medium speed until fluffy.
   

   This isn’t the time for laziness—air is your ally.

   
   
2. Add eggs and vanilla. Crack them in one at a time, mixing well after each. That extra yolk?
   

   It’s your ticket to chew-town.

   
   
3. Whisk dry ingredients separately. Yes, even the baking soda and salt. Lumps are the enemy.
4. Combine wet and dry with a spatula.
   

   Mix just until no flour streaks remain—overworking = hockey pucks.

   
   
5. Fold in chocolate chips. Save a handful to press on top before baking for Instagram-worthy cookies.
6. Scoop dough onto parchment-lined sheets. Use a #20 cookie scoop (or 3 tbsp) for uniform, bakery-sized cookies.
7. Bake at 375°F for 10–12 minutes.
   

   They’ll look underdone—that’s perfect. Let them cool on the sheet for 5 minutes to set.

   
   

Storage Instructions

These Ritz Carlton chocolate chip cookies won’t last long, but if you’re a planner (or a hoarder):

• Room temp: 3 days in an airtight container with a slice of bread to prevent staleness. The bread trick works—science says so.
• Freezer: Roll dough into balls and freeze raw for up to 3 months.
  

  Bake straight from frozen, adding 1–2 extra minutes.

  
  

Why You’ll Love This Ritz Carlton Chocolate Chip Cookies

• They’re foolproof. No fancy techniques—just follow the steps and reap the glory.
• They freeze like a dream. Fresh cookies on demand?
  

  Yes, please.

  
  
• They make you look fancy. Serve these, and suddenly you’re “the one who bakes like a pastry chef.”

Common Mistakes to Avoid

• Using cold butter. Your mixer will revolt, and your cookies will spread like gossip.
• Overbaking.
  

  Take them out when they’re still slightly doughy in the center. They’ll firm up.

  
  
• Skimping on salt. Without it, your cookies will taste like sweet cardboard.

Alternatives and Variations

Want to mix it up?

Try these swaps:

• Gluten-free: Use 1:1 GF flour (Bob’s Red Mill works great).
• Vegan: Swap butter for coconut oil and eggs for flax eggs. The texture changes slightly, but they’re still delicious.
• Keto: Almond flour + erythritol + sugar-free chocolate chips. Manage expectations—they won’t be identical.

Can I freeze this?

Absolutely!

Freeze baked cookies for up to 2 months or raw dough balls for 3 months. Pro tip: freeze dough balls on a tray first, then transfer to a bag to prevent sticking.

What’s the best substitute for brown sugar?

In a pinch, mix 1 cup granulated sugar with 1 tbsp molasses. It’s not perfect, but it’ll do.

Or just buy brown sugar—it lasts forever.

How long does it stay fresh?

Baked cookies peak within 24 hours but stay tasty for 3 days stored properly. The dough keeps in the fridge for 5 days (if you can resist eating it raw).

Is this kid-friendly?

Unless your kids hate joy, yes. Let them press extra chocolate chips on top—it’s a foolproof bribery tactic.

Can I prep it ahead of time?

100%.

Mix the dough, refrigerate overnight, and bake the next day. The flavor actually improves (hello, brown butter notes).

Final Thoughts

These Ritz Carlton chocolate chip cookies are my ultimate flex—they taste expensive but cost pennies to make. Whether you’re impressing guests or bribing toddlers, this recipe delivers.

Now go bake a batch, and tell me in the comments if you managed to share (liar).