The Best Chocolate Chip Cookie Ever

Chunky Chocolate Chip Cookies

The other day I mentioned that I had a recipe for my most favorite chocolate chip cookies ever — and here it is!

My favorite kind of chocolate chip cookies are thick and chewy, the ones that keep their shape when they come out of the oven. I’m not crazy about cookies that flatten out, thin as pancakes, though the ones I made Tuesday were very tasty.

I’ve been making these for a while and they never fail to hit the spot. I like to use the 60% Ghirardelli chocolate chips for these.

Thick and Chewy Chocolate Chip Cookies

2 cups + 2 Tb all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1-1/2 sticks butter (3/4 cup)
1 cup brown sugar, packed
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1-1/2 cups chocolate chips
1 cup chopped walnuts

Preheat oven to 325 degrees.

Mix flour, baking soda and salt together, set aside.

Mix butter and sugars in mixer until well combined. Beat in egg, egg yolk and vanilla.

Add dry ingredients and beat at low speed until just combined. Stir in chocolate chips and walnuts.

Using a cookie scoop, place cookies two inches apart on greased or parchment-lined cookie sheets.

Bake 10-12 minutes or until cookies are golden brown.

Print this recipe! Print this recipe!


Tuesdays With Dorie: Chocolate Chip Cookies

I (and about 20 other co-workers) got some really crappy, crummy news today, and since I don’t comfort eat, I decided to do some comfort baking. It works for me!

So, it’s been a little while since I did a Tuesdays With Dorie post, but it wasn’t for lack of wanting to! With the big holidays now out of the way I have more time to focus on the stuff I truly enjoy doing, and unsurprisingly, baking is one of those.

This week’s Tuesdays With Dorie is My Best Chocolate Chip Cookies, selected by Kait of Kait’s Plate.

I love chocolate chip cookies — who doesn’t? But I tend to like the ones that are thick and chewy, not thin and crispy. In fact, I call those cow patty cookies because, well, that’s what they look like! These, however cow patty-ish they may look, tasted like anything but. They were amazing! Though I don’t know that I’d call them the best I’ve ever had (I’ll write about those later), they are very, very good.

I had everything on hand except some good bittersweet chocolate, though I did have a couple of bars of Hershey’s Special Dark in my chocolate drawer (you don’t have a chocolate drawer?). Since Hershey’s is better baked with than eaten plain (yuck), I chopped it all up (very therapeutic) into some nice chunks.

Like Kait, I also ended up bringing down the baking time to nine minutes and kept the dough in the fridge while the cookies in the oven baked.

Kait’s got the recipe on her blog.

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