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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 new recipe. And, like all great inventions, this one came about by complete accident.
You see, I’d promised my kids that we’d make oatmeal chocolate chip cookies. Only once I’d started making the cookies, they decided that they didn’t want oatmeal chocolate chip cookies… they wanted regular chocolate chip cookies. UGH.
The Perfect Chocolate Chip Cookie Recipe
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 oatmeal cookie recipe, so I went with those instructions. Because, efficiency means I get to eat cookies sooner.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- ½ cup white sugar
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- ½ tsp baking soda
- 1 tsp salt
- 2 cup semisweet chocolate chips
- (optional: 1 cup walnuts, chopped)
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. Stir into creamy sugar mixture and blend. Mix in chocolate chips – and walnuts if that’s your thing. 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 to cool on wire rack.Wanna make the BEST, most perfect chocolate chip cookies ever? Get the #recipe hereClick To Tweet
Last, but most importantly… Eat cookies!
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.