Best Ever Chocolate Chip Cookies
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I know it is hard to believe that in 19 months of blogging you don’t know all of my secrets yet.
However, I have a cookie secret that I have never shared. First, I have to say that chocolate chip is my all time favorite cookie. In fact, so much my favorite that I don’t make them often, due to lack of self control.
Best Chocolate Chip Cookies Ever!
So, what’s the big secret??? My absolute favorite chocolate chip cookie is my adapted version of the Nestle Toll House cookie recipe. I have tried quite a few of the best ever cookie recipes… They are too cakey, too crisp, not chewy enough, not enough chocolate, too much chocolate or TOO MUCH WORK… I love this recipe! I use it all the time. You still love me, right?
So what are my ‘genius’ adaptations, you ask? Well I like more vanilla flavor and a little more chocolate. An extra egg yolk adds fat and richness. I also prefer to use kosher salt, I like getting a salty sweet bite here and there through the cookie. Top favorite reason? Easy peasy cookies!
This dough freezes perfectly. Just scoop onto a cookie sheet and flash
freeze the dough for a few hours. Then place frozen scoops into a
freezer bag and remove and bake and desired. Recommended to freeze up to
8 weeks.
Try them, you are going to love these. We also have an amazing monster cookie recipe that is packed with all of the popular ingredients! Or these circus animal cookies that the kids will love!
Other Holiday Cookie Recipes
Be sure to check out these scrumptious cookies perfect for the holidays
Candy Cane Crinkle Cookies are the best peppermint cookies you will ever eat! Chewy inside, creamy texture, loaded w/ chunks of candy cane.
Perfect Double Chocolate Chip Cookies – perfectly chocolaty and simply delicious. You are going to love these!
Best Ever Chewy Chocolate Chip Cookies with a secret ingredient to make them extra puffy and chewy!
Enjoy!
With love, from our simple kitchen to yours.
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Best Ever Chocolate Chip Cookies
Equipment
- stand mixer OR
Ingredients
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened, but still cold
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tablespoon vanilla bean paste, or pure vanilla extract
- 2 large eggs
- 1 large egg yolk
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat oven to 375°F.Prepare 2 baking sheets with parchment paper or silpat mats.
- In a medium bowl, add flour, baking soda and salt. Whisk to combine; Set aside.
- In the bowl of a stand mixer, beat butter and both sugars on medium-high speed until well creamed, 3-5 minutes. Add eggs and egg yolk, one at a time, beating well to combine between each addition. Add and combine vanilla.
- With mixer on low, slowly add flour mixture. Do NOT overmix or your cookies will be tough. Add chocolate chips and use a silicone spatula or wooden spoon to blend them in by hand.
- Using a 1 tablespoon scooper, drop cookie dough onto prepared baking sheets.
- Bake for 9 to 11 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2012.
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I made my first batch of Toll House cookies when I was only 8 years old. That may not seem like a long time ago to you, but since I'm 53 it was. I can make them without a recipe, as I'm sure you can too. They also have a double chocolate recipe that is just as great. We love to freeze the dough balls but unfortunately raw egg or not, they hardly ever make it to the oven. Love your posts, your recipes and still love you!
You made me all warm and fuzzy inside. Kind of like a chocolate chip cookie. {{{huggggz}}}
By the way, I am not far behind – I am 41 years young.
I have a question: Do you use measuring cups or do you weight your dry ingredients? I have always used measuring cups and I'm wondering if that will cause inconsistency in my baking. Thanks for doing your blog, I enjoy it.
Jody
Hi Jody, thanks for stopping by. I use measuring cups in all but one of my baking recipes. I have a method of fluffing my flour before scooping it. I use a very large container that is only half full. I fill a cup and pour it out, fill a cup and pour it out, that way the flour is not compacted. That is the most common inconsistency in baking. I hope that helps. If there is anything else I can help with feel free to post again or email me.
XO, Happy baking!
Donna
Thanks Donna for the reply. I'm planning on making these cookies this evening. I will try your method for measuring flour. My husband will appreciate the recipe you posted today, they are his favorite.
Happy holiday cooking,
Jody
I have a question for you: do you measure your dry ingredients or weight them? I have always measured mine and I'm guessing my baked goods would probably be better if I weight them! Thanks, Jody
Your cookies sound great! I put extra vanilla and chocolate in the toll house recipe also. YUM!
Hi, I tried making these cookies, they turned out really greasy on the bottoms , do you know what I could have done wrong?
I made these cookies tonight and they turned out extremely light, airy, and fluffy -is that normal?
You can’t ever go wrong with a chocolate chip cookie. This recipe is easy and very very good!