No Fail Chocolate Chip Cookies
These are the best home made chocolate chip cookies I’ve ever tasted, and it’s totally because of the recipe not because of me! Rich and chewy and very chocolatey, I can’t believe I made them.
I have a confession. Until a friend gave me this recipe, I was a total failure at chocolate chip cookie baking. I’ve tried so many different recipes from relatives, cookbooks, magazines, and online sites. When I made them, they were usually about as thick as a crepe with the dark chips sticking up through the dried out dough. They would be too crisp or nearly uncooked. I was an embarrassment to cookie makers everywhere.
So I was actually excited the first time I tried these. They came out perfect. Nice and thick, which gives them that delectable, soft chewiness. Huge cookies too, and quite easy to make. The first batch only made 16 cookies. Now when I make them, I make a smaller size so I end up with 22 to 24 cookies. If you prefer them a little crisper, just give them another minute or two. If you are in a hurry, you don’t have to refrigerate them. Sometimes I skip that step and they still come out just right.
Serves: 16 to 24 cookies
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup white sugar
- ¾ cup unsalted butter, melted
- 1 egg yolk
- 1 egg
- 1 teaspoon vanilla
- 2 cups semi sweet chocolate chips
- Preheat oven to 325 degrees F.
- Line cookie sheets with parchment paper or grease.
- Sift together flour, baking soda, and salt; set aside.
- In a large bowl, mix together the brown sugar, white sugar, and melted butter.
- When well blended beat in the vanilla, the whole egg, and egg yolk until creamy.
- Mix in the sifted ingredients a little at a time until blended.
- Add the chocolate chips, stirring by hand.
- Refrigerate for a a half hour to an hour. It isn't essential, but chilling does tend to help them stay thicker..
- Drop cookie dough with ¼ cup scoops onto prepared cookie sheets. They should be about 3 inches apart.
- Bake 15 to 18 minutes, or until the edges are lightly browned.
- Cool on the baking sheets for 5 minutes then transfer to wire racks to cool.
I call them No Fail Chocolate Chip cookies because if they turn out perfect for me, anyone can make them. And shouldn’t everyone should have a trustworthy recipe for such a renowned cookie?
Try them. You’ll see.
Raw, Warmed or Cooked
Just looking at the photos here make me want to hurry out to the kitchen to make a fresh batch. My secret is that I would be happy with the dough. Who needs to bake the cookies? The favorite to me is to heat the dough in the microwave for 15 to 20 seconds, for a warm, gooey, taste sensation.
Thankfully they are very rich, so there is always dough left for actual cookies. The photos included here show the smaller sized cookie. Using a teaspoon or tablespoon, then shaping them into balls, stretches the recipe to 24 cookies. Using the 1/4 cup, you will have delicious giant cookies. The recipe makes 16 or so.
The flavor is delicious, they almost always come out perfect. Shorten the time a minute for soft cookies, add a minute and let them brown a little more for crispier cookies. Either way, they are a hit.
Use this light hand mixer for quick projects like cookies. I love mine and use it so often because it is so lightweight and easy to grab. This mixer even comes with a snap on storage case when you can keep the beaters and cords contained. Very neat package with plenty of power.
Air Bake Cookie Sheets to Bake More Evenly
These insulated cookie sheets do such a good job baking evenly. It really helps prevent the too-brown bottoms on cookies too. For cookies, rolls, whatever, and they are now dishwasher safe! I’ve had mine for over a decade and they are still in great condition. Now that I use parchment paper, they are even easier to care for.