The BEST Chocolate Chip Cookies! (2024)

Hey friends! And happy Wednesday!

Boy, do I have a treat for you tonight! LITERALLY!

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This past weekend, my handsome gentleman had his family over for the day on Saturday! We had such a fun day walking around the city, hanging out, watching movies, and of course, eating a lot of delicious food!

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He had quite the impressive buffet, complete with classic NYC style pizza!

And what’s a better welcome, than some homemade, freshly baked chocolate chip cookies!

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But these aren’t your typical “break and bake” variety. No way!

These are ooey gooey, crispy on the outside-chewy on the inside decadent cookies!

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And they were an absolute hit!

One important tip: when you’re baking, the quality and freshness of the ingredients matter – as does the temperature! Meaning: get good butter, high quality chocolate chips, and of course, bring everything to room temperature before you mix them!

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Here’s what you need: (Makes 32 large cookies!)

1 cup good butter, softened to room temperature – I used Kerrygold
1 cup white sugar
1 cup packed light brown sugar
2 eggs (room temperature)
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all-purpose flour
2 cups semisweet chocolate chips (high quality)

Tools:
Mixing bowl
Baking sheet
Parchment paper
Measuring cups/spoons

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Directions:
Preheat oven to 350 degrees.

In a large bowl, cream together the butter, white sugar and brown sugar until completely smooth. Beat in eggs one at a time, and then stir in the vanilla.

Dissolve the baking soda in the hot water. Add this to the batter along with the salt.

Stir in the flour in two batches, then mix in the chocolate chips.

Drop by large spoonfuls onto a parchment-lined baking sheet.

Bake for about 10 minutes, until the edges are golden brown.

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OK – when I tell you these were a hit…they were A HIT!

Granted, this recipe made a lot, so there were leftovers, but everyone was jumping at the chance to take home a doggy bag!

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The thing about these cookies is that they’re super soft and chewy on the inside, while the edges get that crispy bite that is so delightful!

And the quality of ingredients really does make a difference! I used Kerrygold salted butter, and Ghirardelli chocolate chips, and wow – talk about a cookie experience!

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And as you can see above, I varied the oven time a little bit for one batch, to make them a little more crispy than chewy — because I have some crispy cookie lovers in my life 🙂

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I, however, have always been team barely-cooked-through, soft-and-doughy-in-the-middle kind of a cookie gal.

What about you? Are you team crispy or team soft and chewy?

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

TAKE ME TO THE B³ STORE!

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The BEST Chocolate Chip Cookies! (2024)
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