I don't mean to brag, but, my chocolate chip cookies are AHH-mazing! I'm going to share with you my very famous, highly requested, chocolate chip cookie recipe. What makes these cookies so dreamy? crisp bottom, chewy center, loads of chocolate. drooool. I'm feeling weak in the knees just talking about them.
The majority of the recipe is butter and sugars, and the flour is there to just hold those two ingredients together. I didn't come up with this recipe myself, I took it from AllRecipes (though I would be hard pressed to find it now). I've been making these probably since 2007. Dwayne would go to Remark Farms (that's a bougie grocery store in Windsor) and buy a small clam shell package of chocolate chip cookies. I challenged myself to make a cookie that was as good (or better) than the ones from the bougie store.
After they got Dwayne's approval, I would sometimes show up to work with a plate of them. When I left that job, my co-worker gave my new place of employment a reference that I was not only an excellent programmer and easy-going, but also made good cookies I would share. LOL. I did end up making cookies for my new co-workers but only after a probation period that I knew they were worth the effort.
I brought a tray full of cookies to my in-laws just this past Easter and when it was time to take out all the sweets and cakes, there were only crumbs left on my tray. People had been quietly sneaking them during the dinner preparation and clean up. I should be humbled they are gobbled up.
Ok, enough jibber jabber, you're here for the recipe, and not my reminiscing.
Also, if you're looking for a "healthy" cookie recipe,... just click off right now. This is an "all in, no holds barred, no calorie savings, straight to your thighs" type of recipe.
Ingredients
Below are the ingredients from the original recipe. I added my modifications in blue text.- 1 cup butter softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 cups all-purpose flour (+ 1-2 Tbs. of flour per cup of flour, otherwise the cookies will be flat (still delicious though))
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips (I throw in almost the whole bag of chocolate chips instead!)
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, use a electric hand beater to cream together the butter, brown sugar, and white sugar. Beat it until it comes together smooth.
- Add eggs, vanilla and milk to the butter/sugar mixture. Continue using electric beater to combine. It will look like it's not going to come together. Just keep mixing.
- Stop and take a taste (ok, STOP... you're not supposed to consume raw eggs. Do it at your own risk, I always do).
- In a separate bowl, mix together flour, baking powder, baking soda, salt, and chocolate chips.
- Add moist mixture to dry mixture and mix well. I use my electric mixer with the dough hook attachments.
- Drop by teaspoon onto lightly greased baking sheets and bake for 9 minutes. Watch your cookies closely... you may need between 8 to 11 minutes.
- You want to take them out even if they look like the tops aren't done cooking. Basically, they will continue to cook when you take them out and then you'll get that perfect texture where the bottom is crisp and the center is gooey and chewy.
- Remove them to a cooling rack. WAIT before you dive right in and eat one. Read above, they need to cool a bit and solidify.
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