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The Best Chocolate Chip Cookies Ever

Updated on April 21, 2018
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

The Best Ever Chocolate Chip Cookies
The Best Ever Chocolate Chip Cookies | Source
2.6 stars from 7 ratings of The Best Ever Chocolate Chip Cookies

These are the most amazing cookies I've ever had! The secret ingredient to really making these pop is the brown sugar. You should be excited. I don't share this recipe with many people!

I've been on the hunt for a great cookie recipe for a while now. Not being a big fan of chocolate chip cookies, when I found this recipe including a ton of butter and brown sugar, I was delighted.

The first time I tried it (I have a lot of trouble following recipes, I tend to make them my own every time), I was delighted.

This cookie recipe has superbly increased my confidence in cookies, and has made me want to try out many more new recipes for cookies!

Because of this incredible recipe, I've ventured out to elephant ears, dulce de leche sandwiches, and so many more delectable new tastes!

I am well-known for these cookies and have gifted them to many people by the box by request.

I've had tons of friends that no longer like the regular chocolate chip cookies they've always had, but now will only eat mine.

Before you dive in, you must know and be prepared to be the most popular person on the block for these cookies. As a matter of fact, I never really liked chocolate chip cookies until I made these! Brown sugar makes everything better!!

The one caveat to this recipe, especially at 5000 elevation here in Arizona, is to cook them for EXACTLY 10 minutes and take them out of the oven BEFORE they look like they're reasonably done.

One thing that makes this recipe really great is the fact that I can keep them soft and beautiful, even after a week on the counter in a storage bag.

They barely have any browning on the bottom, if any at all, and are done so perfectly, I consider it an art. I have now learned, because of these cookies, how to do this with all of my cookies!

Huge tip: If you take them out too early, they will collapse and be perfectly flat. Take them out right at 10 minutes, when they are perfectly done and not yet browned, and they will keep their shape.

Make sure to also take them off of their cookie sheets to cool right away. I lay mine out on towels to cool before bagging them up to keep them fresh.

My Chocolate Chip Cookie Ingredients
My Chocolate Chip Cookie Ingredients | Source
Step One: Add butter and sugar together
Step One: Add butter and sugar together | Source
Step Two: Cream them together before adding in any other ingredients
Step Two: Cream them together before adding in any other ingredients | Source
Step Three: Beat in 2 eggs and 2 tsp vanilla
Step Three: Beat in 2 eggs and 2 tsp vanilla | Source

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: Makes about 4 dozen cookies.

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 large eggs, (I like brown eggs.)
  • 2 teaspoons Mexican vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups chocolate chips, any flavor

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cream together the butter, sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. It is critical to follow the directions perfectly in order for the cookies to turn out right.
  5. Dissolve baking soda in hot water. Yup, it's really necessary. Add to batter along with salt.
  6. Stir in flour and chocolate chips.
  7. This will actually be the hard part. You may want to get help from the man of the house.
  8. Line multiple cookie sheets with aluminum foil and spray with cooking spray.
  9. Drop by large spoonfuls onto cookie sheets, giving each cookie at least an inch or two between them.
  10. Bake for exactly 10 minutes in the preheated oven, until the edges are very lightly browned. They may not look done, but they are.
  11. I live at 5000 feet elevation. You may need to adjust the time.
  12. They should be very lightly brown on the bottom, and no brown on top for soft cookies.
  13. In the last picture, you can see the cookies taken out too early (left) and the cookies taken out when ready (right).
  14. If you take them out just a tad bit too early, the cookies will deflate, be darker, wrinkled and stay a tad bit mushy.
  15. If you wait until they are ready, which may take some practice, they will be full, fluffy, and will be deliciously light and soft.
  16. These cookies stay soft for weeks! Yummy! Yummy!
Step Four: Stir in three cups of flour, one cup at a time, It's going to get pretty difficult. Throughout the process, I had to switch from a wooden spoon, to a hand blender, to a spatula, and finally my hands.
Step Four: Stir in three cups of flour, one cup at a time, It's going to get pretty difficult. Throughout the process, I had to switch from a wooden spoon, to a hand blender, to a spatula, and finally my hands. | Source
Step Five: Add in your two cups of chocolate chips, Step Six: Mix well
Step Five: Add in your two cups of chocolate chips, Step Six: Mix well | Source
Step Seven: Drop by tablespoonfuls onto prepared cookie sheets, You'll probably want to prepare 3-4 cookie sheets for this project.
Step Seven: Drop by tablespoonfuls onto prepared cookie sheets, You'll probably want to prepare 3-4 cookie sheets for this project. | Source
Step Eight: Bake for 10 minutes and remove before they turn brown, There's a big difference between taking them out too early and leaving them in for just the right amount of time.
Step Eight: Bake for 10 minutes and remove before they turn brown, There's a big difference between taking them out too early and leaving them in for just the right amount of time. | Source

Nutrition Information

Nutrition Facts
Serving size: 2 cookies
Calories 298
Calories from Fat144
% Daily Value *
Fat 16 g25%
Carbohydrates 39 g13%
Fiber 2 g8%
Protein 4 g8%
Cholesterol 38 mg13%
Sodium 166 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of Good Food
The Sign of Good Food | Source

You will never forgive yourself for never having made these cookies before! If you've ever made fresh, homemade chocolate chip cookies before, this recipe will soon replace them.

Be care though, this recipe will make you the most popular person on the block. I still have friends that request my cookies over all others time and time again. Be prepared to get phone calls, unexpected guests, and to be asked for your cookies as gifts! I sure have!

Everyone loves this All-American favorite! Now you have a way to make them for friends and family that will shock and inspire over and again.

Good luck, add a few of your own ingredients to make them truly yours, and enjoy!

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© 2013 Victoria Van Ness

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    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      Oh! I'm so glad you liked them! After trying these, you'll find you won't want to go back to the store bought ones. :)

    • profile image

      Elenadelcarmen@hubpages.com 

      5 years ago

      Thank you for the recipe best cookies ever!!!!!!!

    • VVanNess profile imageAUTHOR

      Victoria Van Ness 

      5 years ago from Fountain, CO

      Absolutely! You will certainly thank yourself for trying them! I get requests for them all the time!

    • Careermommy profile image

      Tirralan Watkins 

      5 years ago from Los Angeles, CA

      Wow, these sound so delectable. I usually buy the Nestle Toll House chocolate chip, but these homemade cookies are worth a try. Thank you for sharing.

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