In a world of Pinterest, it’s hard to make this claim when so many others have already made it. But it’s really true you guys, these will be the best chocolate chip cookies you will ever make. You know how I know? Because I have already made all those cookies on Pinterest and believe me when I say– this is it! This is the one. I have been on the hunt for the perfect chocolate chip cookie since I was 11 years old and baked my first batch of cookies. When I first discovered Pinterest four years ago, I gained about ten pounds that first year because I was trying out every recipe I could. I went through SO MANY COOKIES. Some were good, some were great, but none stood out as much as this one. Now, I can’t take full credit for this recipe since I originally found it on Pinterest on one of my endless searches for the perfect cookie but I did tweak it a little bit. These were originally intended to be “brookies” which are essentially brownies and cookies in one, but I couldn’t get the consistency of the brownie quite right so they kept spreading in the oven resulting in a funky looking cookie. I am a very visual person, so if I don’t like the way something looks, even if it tastes delicious, I won’t enjoy it as much. That’s when I decided to give up on the brookie. But seeing that I still had chocolate chip cookie dough leftover, I decided to bake it on it’s own and when I ate that first cookie, fresh out of the oven with the chocolate still oozing and the cookie still soft enough to break apart in my hand, it was as if the heavens opened up. I knew right away that this was the cookie I was looking for my whole life. The search was finally over. I have found “the” cookie and now I will share it with you all. It definitely beats the cookies I had at Magnolia’s and Carlo’s Bakery on my trip to NYC!
1 1/4 cups granulated sugar
1 1/4 cups light brown sugar
1 1/2 cups (3 sticks) butter, softened
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
3 cups chocolate chips (I use a mix of regular and mini semi-sweet)
Preheat oven to 350
In large bowl, cream sugars and butter on med-high speed until light and fluffy Add in vanilla and eggs and mix until blendedAdd in flour, baking soda and salt and mix on low speed until no flour streaks remain. Add chocolate chips and mix for additional 30 seconds just until the chocolate chips are dispersed evenlyRefrigerate the dough for a couple hours (or freeze for an hour if you are short on time). Because this recipe makes 50 cookies, I like to make a cookie log with the remaining dough and wrap it tightly in plastic wrap followed with foil and freeze it until the next time I make cookies. This saves me so much time not having to mix the dough every time we want some cookies or when unexpected guests stop by! Just take it out of the freezer a couple hours earlier so it defrosts enough to scoop. Scoop out rounded tablespoons onto parchment lined baking sheet
Bake 11-12 minutes, depending on how soft you like your cookies. Let cool on baking sheet for 5 minutes and enjoy with a tall glass of milk!
PS- Here is the recipe link if you’d like to try out the “brookie” I mentioned earlier.
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar
- 1 1/2 cups (3 sticks) butter, softened
- 2 teaspoons vanilla
- 3 eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups chocolate chips (I use a mix of regular and mini semi-sweet)
- Preheat oven to 350
- In large bowl, cream sugars and butter on med-high speed until light and fluffy
- Add in vanilla and eggs and mix until blended
- Add in flour, baking soda and salt and mix on low speed until no flour streaks remain. Add chocolate chips and mix for additional 30 seconds just until the chocolate chips are dispersed evenly
- Refrigerate the dough for a couple hours (or freeze for an hour if you are short on time) and scoop out rounded tablespoons unto parchment lined baking sheet
- Bake 11-12 minutes depending on how soft you like your cookies. Let cool on baking sheet for 5 minutes and enjoy with a tall glass of milk!