Everyone has a favorite, so here’s My Favorite Chocolate Chip Cookies….deep caramel flavor, crispy brown edges and a soft, puffy middle. This is my go-to recipe for the perfect chocolate chip cookies!
Why You’ll Love This Recipe
I know, I know. You’ve heard it all before. After all, there are a million chocolate chip cookie recipes out there, all claiming to be the best. Some of us like them thin and crisp (yes, me) or cakey with a crispy edge (me again) or a chewy chocolate chip and soft all the way through (yes yes yes).
I found an old copy of “Sunset Recipe Annual 1989 Edition” and when I read their version, I had a feeling this cookies recipes was going to be The One.
Let me explain:
- There’s a real boost of caramel flavor thanks to the toasted pecans that sort of disappear in the batter. You really don’t know they are there, and they add a lot of flavor to these cookies.
- Crispy on the edges with a toasty caramel flavor and a super chocolaty, soft center, this recipe is a winner!
I really do love all cookies, and these Tiny Chocolate Chip Cookies are super fun, and so are Peanut Butter and Jam Cookies. Give them a try!
Ingredients You’ll Need
For the full recipe and instructions, please scroll to the recipe card below:
- Unsalted Butter: Gotta have this key ingredient to make these wonderful cookies!
- All-Purpose Flour: See above 🙂
- Baking Soda: Just a little more than a teaspoon for lift.
- Light Brown Sugar: To make the cookies soft and flavorful.
- Chocolate Chips: Semi-sweet is the standard, but milk chocolate chips would work too
- Eggs: Large, and room temperature.
Do you have any idea how many chocolate chip cookies I ate while testing these beauties?
Over and over and over I had to eat them to be sure they were worthy. It was BRUTAL 🙂
Not to be overly dramatic, but I’ve been looking for these cookies my whole life.
See, it turns out that when it comes to chocolate chip cookies, it’s all about the technique.
These babies are crispy on the edges, with a toasty caramel flavor in the background and a super chocolaty, soft center.
In other words, the perfect year-round cookie.
- There’s a secret boost of caramel flavor thanks to toasted pecans which sort of disappears into the batter
- The uncooked and shaped dough chills in the fridge for up to 4 days before baking, which makes a really flavorful cookie
- A quick bake in a very hot oven produces a fabulous, dreamy texture and even browning all over
- Keep the butter cold but cut it into small chunks before you start
- Firmly pack the brown sugar, dissolving any lumps with your fingers first
- Scoop the dough into balls right after mixing. Store in a container with wax or parchment paper in between each layer to prevent sticking until ready to bake.
- Right after removing cookies from the oven, push the edges toward the middle with the back of a knife or small spoon to make a perfect shape while the cookies are still warm. Not mandatory, but why not?
More Recipes to Try:
Favorite Chocolate Chip Cookies
Ingredients
- 1 cup Butter, unsalted, cooled and cut into chunks see recipe notes
- 1 cup Brown Sugar, firmly packed
- 3/4 cup Sugar, granulated, Bakers Sugar preferred see recipe notes
- 1 teaspoon Salt
- 2 Eggs, large
- 2 teaspoons Vanilla
- 2 1/2 cups Flour, all purpose
- 1 1/4 teaspoons Baking Soda
- 1 1/2 cups Pecans, toasted and chopped fine To toast, bake at 350 for 10-12 min. Cool, chop finely.
- 3 cups Chocolate Chips, semi-sweet
Instructions
- MAKE THE COOKIE DOUGH
- Combine the butter, brown sugar, granulated sugar and salt in a large bowl. Mix on medium using an electric hand mixer until no butter flecks remain, which can take 3-4 minutes. Squish the mixture together with your hands to flatten out any little chunks of butter if needed.
- Add the eggs and vanilla to the bowl and continue beating with the hand mixer until well blended, about 2 minutes.
- Add the flour and baking soda, continuing to mix until well combined, another minute or so.
- Stir in the cooled and chopped pecans and chocolate chips, and mix with a spoon until everything is combined.
- Measure out the dough using a small ice cream scoop. Each scoop should be 2 1/2 to 3 tablespoons of dough.
- Place the scooped dough balls next to each other on a 10x15" baking sheet lined with parchment paper, cover with plastic wrap and chill in the fridge for at least 6 hours or up to 4 days.
- BAKE THE COOKIES
- To bake, transfer the cookie dough balls to a large baking sheet lined with parchment paper, spacing them at least 3" apart. Let the cookie dough balls sit on the sheet and warm to room temperature for about 15 minutes.While that's happening, heat your oven to 400 degrees.
- Bake the cookies on the middle rack of the oven for 8-10 minutes. Check for done-ness at 8 minutes, you want the cookies to be a light golden brown on the top and edges, but still pale in the middle.
- Remove from oven and cool until firm, about 5 minutes. Transfer to baking racks and serve warm or cool.
- Makes about 30 cookies.
Notes
- The butter should be cool, but not softened like you normally would with a cookie recipe. Cut it in chunks to make it easier when you use the hand mixer, and when it looks combined, then finish by
- I always use Bakers Sugar for baking (oddly enough), and it's easy to find in well stocked grocery stores.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
SOURCE: Studio Delicious, adapted from Sunset Recipe Annual 1989 Edition
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