Royal Caribbean Chocolate Chip Cookies (Windjammer Bakery)
The fresh-baked cookies at the Windjammer Café are a constant temptation on Royal Caribbean ships. This recipe produces that same thick, slightly soft, melt-in-your-mouth result that passengers line up for every day.
Servings: 24 cookies
Calories: 195kcal
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened 2 sticks
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In a large bowl, beat butter and both sugars until light and fluffy, about 3–4 minutes. Add eggs one at a time, then vanilla.
- Gradually stir in the flour mixture until just combined. Fold in chocolate chips.
- Drop rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges are golden but centers still look slightly underdone. They firm up as they cool.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
The secret to soft cookies is pulling them from the oven when the centers still look slightly underdone — they continue cooking on the hot baking sheet. For extra thick cookies, refrigerate the dough for 30 minutes before baking. Dough can be frozen in scooped balls for up to 3 months; bake from frozen, adding 2–3 minutes.