One bite, and you’ll understand why. These chocolate chip cookies are thick, chewy, dense and packed with flavor (thank you, butter!). These aren’t your back-of-the-bag-recipe cookies.
‘Tis the season for all the cookies! Sarah from Room for Tuesday and Chloe from Boxwood Avenue asked if we’d like to participate in their annual Blog Hop Cookie Swap, and, yeah, I mean, that’s an easy yes! Everyone below is sharing their favorite seasonal cookies, and I promise that you’re going to want to click around – from coconut crispies to vegan pumpkin to caramel drizzle, wait, what was I talking about? I’mma need to wipe my mouth.
See All the Blog Hop Cookie Swap Recipes!
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We have a handful of favorite cookies I like to make every year: Peanut butter kisses. Snowballs. Butter press cookies. But this year, I was determined to make the very best chocolate chip cookie of my life. Of your life! You might be thinking, Kim, why mess with a classic?, and I’ll tell you – ever since discovering this mound of perfectly baked dough we had in Pittsburgh, I needed to find a way to recreate that flavor and shape.
There’s good news, and there’s bad news. The good? I nailed that taste! The bad? I’m still working on that shape. I adapted our recipe from this one from Cooking by Moonlight, knowing that anything that included 4 sticks of butter was going to be a winner.
I used a little extra flour and used cold butter, and I opted to use this ice cream scoop for a big, heaping mound of dough. I decided to make two batches, since our large scoop only yielded about 18 cookies in the first round, and I wanted to have plenty on hand for a holiday party we were hosting a few days later.
I considered adding a healthy dose of cinnamon to the mix and topping with flaky sea salt, but after tasting the virgin first batch from the oven, Scott and I agreed – to me, you are perfect. The cookies did flatten a little in the baking process, but they were still thick at the core, crispy on the edges, chewy in the middle and packed with sweetness and the comforting flavors of vanilla and chocolate.
The Best Chocolate Chip Cookies of Your Life
- 1 lb (4 sticks) unsalted butter, cold
- 1 cup light brown sugar, packed
- 2 cups sugar
- 2 eggs
- 1.5 tbsp vanilla
- 1 tsp baking soda
- 5 to 6 cups flour
- small dash salt
- 12 oz (1 bag) milk chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugars together in a stand mixer on medium-high, approximately 2 minutes, until fluffy. Add the egg and vanilla and mix until incorporated.
Add a dash of salt, baking soda, and 5 cups of flour and stir until combined. Add additional flour if the dough feels too sticky, but no more than 6 cups total.
Fold in the milk chocolate chips.
Using an ice-cream scoop, place the dough on a greased cookie sheet with a few inches of space in between. For a regular ice scream scoop, 6 cookies per sheet is best.
Bake at 350 degrees for 16-18 minutes or until the edges start to brown. (Start at 12-14 minutes for a small scoop, such as a melon baller.) Remove and allow to cool for 5 minutes before transferring to a wire rack.
Enjoy while slightly warm, or reheat individual cookies in a microwave for 15 seconds before eating!
Row 1: Salty & Chewy Chocolate Chip Cookies | Best Ever Chocolate Chip Cookies | Chocolate Shortbread Cookies | Caramel Drizzled Chocolate Peanut Clusters | Peanut Butter Sandwich Cookies with Honey Cinnamon Filling