I know this is a bold statement, but hey, I’m a professional. These are the best chocolate chip cookies in the world.
I attended a chocolate chip cookie contest last year that my friend hosts. There was a lot expected of me because I cook for a living. Since I ALWAYS make these cookies, I decided to create another recipe. I laminated flaked chocolate into a rich dough enhanced with molasses. Chilled it overnight and baked each one perfectly. I loved it and thought it would win. It didn’t!!!
Uhm, so, the cookies that won, made by my friend Nikki, were my recipe. THIS recipe I had given to her years before!! (So can I say I won the contest anyway? By association maybe?)
I created this recipe in college and have tweaked and perfected it over the years. To me it is the best chocolate chip cookie in the world. When done just right it is soft, with a tiny bit of chewy gooey in the middle and a little buttery sugary crunch right around the edges.
I am a sharer of recipes. I have shared this recipe for almost 20 years, to whomever wants it. It’s the only recipe I know off the top of my head, and I have texted it, emailed it, shared in social situations and on phone calls more times than I can count. Here it is for YOU!
Here are a few of the reasons this cookie recipe is shared worldwide, wins contests and is everyone’s go-to:
I changed the ratio of brown sugar and white sugar to include more brown sugar. This gives the cookies a hint of dark sugar flavor and keeps them chewy and soft.
I also mixed semi sweet and milk chocolate chips. Now I know there are going to be some naysayers here. Those of you who are committed to their mother’s recipe–the cookies they grew up with that had either just milk chocolate or semi sweet chocolate chips. But I’ll argue that anytime. Bring it on!
The mix, to me, is perfection. I love the sweetness and rich chocolate flavor the milk chips bring. But I need that punch of dark chocolate to balance it all out. Oh it’s heaven!
There’s no need, but if you let the dough sit in the fridge overnight (or keep a batch in there for a week like I do) it mellows and becomes like a chewy bakery cookie. Really delicious. Just increase your baking time.
However, it’s just fine if you bake these cookies right away, and eat plenty of dough as you go!
Chewy, gooey, slightly crispy with a buttery brown sugar flavor. The mix of semi sweet and milk chocolate chips are one of the secrets! Shhh. Wait...yell it from the rooftops!
- 4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 sticks unsalted butter, softened
- 1 1/2 cups light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 pkg (2 cups) milk chocolate chips
- 1 pkg (2 cups) semi-sweet chocolate chips
- Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
- Bake at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.
This recipe is large. It is great for freezing or can be stored in the fridge for up to a week.
If you like these, you’ll love my other baking recipes! Check out one of my most popular cakes: Pumpkin Cake Roll With Toffee Cream Cheese Filling
Recipe by Tara Bench
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