Favorite Chocolate Chip Cookies are some of the best I’ve ever had, and that’s saying something. These cookies have a deep caramel-like flavor, crispy brown edges and a soft, puffy middle. This is my go-to recipe for the best chocolate chip cookies.
I know, I know.
You’ve heard it all before.
After all, everyone and their brother has a favorite Chocolate Chip Cookie Recipe
And everyone firmly believes their version is the very best on earth.
Some like their chocolate chip cookies thin and crisp.
Others prefer cakey or chewy.
Nuts or no nuts? Such a touchy subject 🙂
I went to a used book sale at our town library recently, and found an old copy of “Sunset Recipe Annual 1989 Edition” which I snagged for two bucks.
When I saw this recipe on page 18, I had a feeling it was going to be The One.
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.
SO WHAT MAKES THESE CHOCOLATE CHIP COOKIES SPECIAL?
- 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
TIPS FOR MAKING FAVORITE CHOCOLATE CHIP COOKIES
- 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?
Another Chocolate Recipe to Try
Favorite Chocolate Chip Cookies
- 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
- 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.
- 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.
SOURCE: Studio Delicious, adapted from Sunset Recipe Annual 1989 Edition