I don’t know why I keep thinking that a batch of perfect chocolate chip cookie will last longer than a week in this house… We’ve got 4 kids and I self-medicate with chocolate. Even so, y’all, I’m amazed by this recipe. And, like all great inventions, this one came about by complete accident.
You see, I’d promised my kids that we’d make our usual oatmeal chocolate chip cookies. Only once I’d started making that recipe, they decided that they didn’t want oatmeal chocolate chip cookies… they wanted regular perfect chocolate chip cookies. UGH.
So there I was, exactly 2 ingredients away from having perfectly delicious oatmeal chocolate chip cookies. And instead, I’ve gotta skip the oats and still come out with yummy cookies. In a stroke of either genius or sheer desperation, I decided that I’d just make do with what was already in the bowl. Because thawing butter takes forever, dang it, and I wanted cookies.
I’d already mixed the butter, brown sugar, eggs, white sugar, vanilla, baking soda, salt, and 1 1/4 cups of flour… I took a gander at my regular cookie recipe, which calls for less salt, less baking soda, and 2 1/2 cups of flour.
So what did I do? I added another 1 1/4 cup of flour and 2 cups of chocolate chips. Because surely extra chocolate would make up for any missing flour, right?
Guess what? Yup. It worked. As I tasted the cookie dough, I realized that this recipe might actually (*gasp*) work.
And yeah, I know that eating cookie dough isn’t “healthy” – It can give you food poisoning and stuff. I’ll take the risk.
Since I’d effectively melded two recipes, I wasn’t sure which cooking instructions to follow. But the oven was preheated to the oatmeal cookie recipe, so I went with those instructions. Because efficiency means I get to eat cookies sooner.
Bowl 1 (wet ingredients):
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
Bowl 2 (dry ingredients):
- 2 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups chocolate chips, semi-sweet
- 1 cup walnuts, (optional)
- Preheat oven to 325 degrees Fahrenheit.
- Cream together butter, brown sugar, and white sugar. Mix them until smooth.
- Beat in the eggs, and then stir in vanilla.
- In another bowl, combine flour, baking soda, and salt.
- Add dry ingredients into the larger bowl of wet ingredients and blend well.
- Mix in chocolate chips – and walnuts if that’s your thing. It's not mine, but that's okay.
- Drop heaping spoonfuls onto a greased cookie tray... Or, if you want to revolutionize your cookie baking, drop them onto these silicone baking mats instead.
- Bake 12-15 minutes, or until beginning to brown on top.
- Allow cookies to cool on a wire rack. Or just eat them right away and burn your mouth. Both options are totally valid.
Amount Per Serving Calories 265 Total Fat 15g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 7g Cholesterol 36mg Sodium 194mg Carbohydrates 32g Fiber 2g Sugar 20g Protein 3g
Okay, so let them cool first. Five minutes is usually enough to let any cookie set while still getting to enjoy the gooey goodness.
Well, enough blogging. It’s cookie time. Because, y’all, all 6 of us agreed that these were the best, most perfect chocolate chip cookies. Ever.
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- Want the cookie that started it all? Try The Perfect Oatmeal Chocolate Chip Cookie!
- Want to upgrade your chocolate chip cookie game? Here is How to Make Red Velvet Chocolate Chip Cookies.
- Want some pumpkin in that cookie recipe? Try these Cake-Like Pumpkin Chocolate Chip Cookies!
- Revolutionize your cookie baking with the most amazing silicone cooking mat!
- Make evenly-sized cookies with the easiest-to-use cookie scoops.
- See all of my favorite baking tools on Amazon.
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