Best Damn Chocolate Chip Cookies Ever

OK, I know, I know its a big claim to have the best chocolate chip cookies in the entire world. But I have it. And I'm sharing it with you. I thought about keeping it a secret, and just keeping the recipe to myself, and close family members but I want you to also be able to have a dynamite recipe that never fails to please. I have made these for co-workers, family get-togethers, for holiday cookie packages, and just for everyday treats. Everyone loves them, and you cannot eat just one. So I'd recommend that you make a double batch.

I also keep a full batch of these cookies frozen in case of a cookie emergency. They freeze and defrost very well. Cookies will stay for several months in the freezer and you just have to take them out a few hours before serving, they will taste exactly the same as just out of the oven.


Best Damn Chocolate Chip Cookies Ever

2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter (softened)
1 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
16 oz semi-sweet chocolate chips

Preheat your oven to 350 degrees, and take out your cookie sheets, I would recommend that you do not grease these pans for baking.

Combine all of your dry ingredients (flour, baking soda and salt) in a medium sized bowl, and set aside.

Cream softened butter, you can either take your butter out to sit on a counter a few hours before baking or pop it in the microwave for a few seconds. Please make sure you do not melt the butter, and do not use hard butter, the consistency of the butter will affect the texture of the cookies. If you melt your butter the cookies will tend to come out flatter and crispier. These cookies are made to be chewy. Beat butter until smooth, add both sugars and mix until a little fluffy. Make sure to scrape down the sides of your bowl so that all the sugar and butter have fully combined.

Add each egg in one at a time, and let the first one fully incorporate before adding the second. Then add in the vanilla extract, and again scrape down the sides and make sure everything is evenly mixed together.

Gradually add in the flour mixture and beat just until combined. Stir or fold in the chocolate chip cookies. (I reserve about 5 chocolate chips to the side...these are for later use.)

Drop cookie dough on to baking sheet. I use an ice cream scoop that is about two tablespoons, but depending on what size cookies you want you can use a single tablespoon scoop, and you will get about 36 cookies. I usually get about 24 cookies per batch. I find that the last cookie that pull from the mixing bowl you are usually scraping the sides trying to get every last bit of dough, but there are generally no chocolate chips in this last dough ball. This is where those few extra chocolate chips come in handy. I mix those into the last bit of dough to get that final cookie, you can't waste cookie dough. Bake for 15 minutes until the edges of the cookies are golden. Let cool on the cookie sheets for a minute before transferring to a wire rack for cooling. Eat and enjoy.


To freeze these cookies make sure that they are fully cooked before putting them in the freezer just so that there is not any condensation in the storage container this can make your cookies soggy. I put a layer of wax paper between each layer of cookie and try not to have the cookies touching so that when they are frozen they will not all be stuck together.