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Bake Up a Batch of the Most Amazing Chocolate Chip Cookies Ever

By Brooke McLay |

This is it, folks.  This is the recipe to end all recipe hunting.  With the slightest crunch on the outside, soft and gooey in the center, every bite filled with the just-right ratio cookie and chocolate.  THESE are the chocolate chip cookies you dream of making.  They don’t run flat.  They don’t cook up into floury heaps.  Nay, they just cook up perfectly.  And gorgeously.  And deliciously.  And you will never, never, never need to open another recipe book or search for another chocolate chip recipe again.  Because.  O.M.G.  These cookies are the best chocolate chip cookies ever. Ev.er.

THE Only Chocolate Chip Cookie Recipe You’ll Ever Need
There are three secrets to making this recipe the best batch of chocolate chip cookies to ever come out of your kitchen. The first is creaming the butter, sugar, and eggs. Grab yourself an electric mixer and whip the sweet-and-holy-tarnation out of those ingredients. Don’t stop beating until they are white and fluffy. Number two is to chop a full pound of high-quality semi-sweet chocolate chips in your blender. You want them finely chopped, almost a powder (but not quite!) and don’t you dare think of scrimping on that pound of chocolate. ONE.POUND. The End. Finally, for truly outrageous cookies (shout out to Jem and the Holograms), be sure you give your cookie dough ample chilling time in the fridge. Overnight is nice, but an hour or two of refrigerating that dough (with the cookie dough well covered!) is vital to your success. With those three secrets tucked into your belt, you are now ready to join the ranks of Valley Girls everywhere, declaring that these “are, like, totally, the best chocolate chips cookies eva.” O.M.G.
1/2 lb. butter, ever so slightly softened
3/4 c. sugar
1 1/2 c. brown sugar
2 eggs
1 1/2 c. flour
1 1/2 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tablespoon pure vanilla
1 lb. high quality chocolate chips, chopped well in a blender
In a large bowl, cream together butter, sugars, and eggs until very light and fluffy.  Add flours, salt, soda, baking powder and vanilla, and beat just until well-incorporated.  Fold in finely chopped chocolate chips.  Refrigerate for 2-24 hours before baking.  Roll into tablespoon-sized balls.   Bake in an oven preheated to 350 degrees for 8-10 minutes, or until the edges of the cookies are just.barely beginning to brown.  Remove from oven and cool slightly before dunking in cold milk.

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About Brooke McLay

brooke-mclay

Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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22 thoughts on “Bake Up a Batch of the Most Amazing Chocolate Chip Cookies Ever

  1. Jenny Flake says:

    Send me a dozen stat! Look incredible!!

  2. Angie says:

    These look so good, I love the whole wheat flour too, very nutritious.

  3. Nicole says:

    wow! look sooooo good! have to try this!

  4. sara says:

    Looks so good! I just made a batch and it’s in the fridge. Next time I’ll use my mini food processor on the chocolate chips; my blender didn’t do a very good job (it was all either powder or whole chips w/o much in between). Can’t wait to bake them up; thanks!

  5. Memoria says:

    If I use only AP flour, do I have to make any changes to the liquid amounts or any other changes?

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  6. Michelle Andrews says:

    They are amazing, Brooke. Thank you so much for the recipe. I wrote about them on my blog: http://kowalskibaby.blogspot.com/2010/08/perfect-chocolate-chip-cookies.html.

  7. Joy says:

    I have a family member that is not permitted whole wheat, will these turn out equally as well using white flour?

  8. clistyb says:

    ok, my dough is chillin, but it’s not really sticking together, is that ok? Seems like theres so much more flour/sugar thanI normally use, and the consistency is throwing me off. Somebody tell me its gonna be ok, OK?

  9. The Scootabaker says:

    LOVE IT! Thanks for the tip! ONE POUND OF CHOCOLATE!

  10. Ashley says:

    These are sooooooo good! :) I made them today! So delicious! Thanks for the recipe!!!

  11. Michelle Andrews says:

    Did you use .5 pounds of butter, and not .5 cups? I made that mistake the first time, and the dough was very dry.

  12. [...] Adapted from The Family Kitchen [...]

  13. Phil E. Drifter says:

    This is the 2nd ‘best chocolate chip recipe ev4r’ site i’ve stumbled across in as many days! You can’t BOTH be the best chocolate chip recipe ev4r! Someone’s got some ‘splainin’ to do!

  14. Liz says:

    How many does this recipe make? Thx

  15. Wannabecook says:

    Is it 1 1/2 PACKED brown sugar?

  16. jayloh says:

    This has become my favorite go-to Chocolate Chip Cookie recipe. Takes a little more effort but it’s more than worth it.

    I used it, this time, to make Giant Cookie Cakes for my middlest’s birthday. Even in that form, they were amazing!!

    Thanks for this excellent treat.

  17. richard mille says:

    m8stot try it or not ?

  18. Jess says:

    Can I use just plain flour? I’d love to bake these cookies.

  19. Jess says:

    i was slightly disappointed with this recipe. The dough was a little on the dry side & the cookies didn’t spread very much. Not sure where I went wrong. :(

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