Awesomest Chocolate Chip Cookies EVER!!

Everyone has their own “go to” chocolate chip cookie recipe. Well this is mine AND THEY ARE AWESOME!!!!

I honestly can’t remember where I even got this recipe from. I have been using it for years. It makes the BIGGEST, CHEWIEST, chocolate chip cookies EVER! They taste amazing, freeze like a dream, the recipe doubles up,no problem, they whip up in minutes and YOU WILL LOVE THEM!!

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 The recipe:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1egg
  • 1egg yolk
  • 2 cups semisweet chocolate chips

I have this recipe written down on a scrap of paper that is covered in miscellaneous baking ingredients from over the years. So, bare with me..lol.. I always double this recipe. It makes about 14 HUGE cookies.

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  • Preheat your oven to 325 degrees F (165 degrees C).
  • Grease your cookie sheets or line them with parchment paper. (I ALWAYS use parchment for baking)
  • Sift together the flour, baking soda and salt then set aside in a small bowl
  • In a medium bowl or your mixer fitted with the paddle, cream together the melted butter, brown sugar and white sugar until blended.
  • Beat in the vanilla, egg, and egg yolk until light and creamy. (really blend them for a few minutes, you will see the color start to lighten)
  • Mix in the sifted ingredients until just blended.(making sure you scrape the sides and bottom of the bowl)
  • Mix in the chocolate chips until just incorporated. (you can always give it an extra mix with a spoon)
  • Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.  (make sure there is at least 3 inches of space between) **I use a ¼ cup ice cream scoop – DO NOT FLATTEN THE COOKIES, they will spread out while baking.
  • Bake for 17 to 22 minutes, until the edges are lightly toasted.
  • Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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There are a lot of variations you can try with this recipe as well.. I have made them with, coconut, white chocolate chips and candied pineapple. Toffee chips and chocolate chips. I have tried craisins, pistachios and white chocolate chips. The possibilities are endless. Just keep your additions to 2 cups in total.

These cookies store well, but as an extra tip to keep them fresh, add a slice of bread to your cookie jar. It will keep them soft and chewy longer.

Give them a try, and let us know what you think!

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Comments

  1. Amanda Greene-Lebeck says:

    Thanks for the recipe, I am going to try it!!! Hopefully they are the bestest ever 🙂

  2. Becky Schollian says:

    Chocolate Chip cookies are my over all favorite and I’ll tell ya these look yummy!! Always love adding new recipes to my collection. Thanks Jenn for this delicious recipe. Awesome.

    • Becky Schollian says:

      OOpsy!! Sorry dear, I said Jenn. I was just over at Jenn’s Blah Blah Blog. Also these cookies took me to a whole other dimension that’s how much I love Chocolate Chip Cookies!!!

  3. Peggy Greco says:

    These cookies look so tasty and a breeze to make; thanks for post!

  4. Thanks for the recipe. I love chocolate chip cookies. Especially if they’re soft. I always under cook mine just a tad to make sure they are.

    • These are the BEST! I may make some this weekend. They freeze up really nice too or you can throw some ice cream in the middle of 2 and make a ice cream sandwich. YUM!

  5. I just re read this and saw the tip about adding a slice of bread in the jar with the cookies. Thanks I never knew that!

  6. Terri says:

    I will have to give this recipe a try this week. Thank you for sharing!

  7. Christina Strapp says:

    These look so good, will definitely be giving these a try!!

  8. Oh these look awesome! I bet the addition of an extra yolk make them very rich. I’ll be making these – I’m still looking for my perfect recipe.

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