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.

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No Fail Chocolate Chip Cookies

Rating  5 from 1 reviews

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Serves: 16 to 24 cookies

Finally, a chocolate chip cookie I can make that consistently comes up thick and chewy and delicious. If you have trouble with your other recipes, give this one a try. Deliciousness in every bite.

Ingredients

• 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

Instructions

1. Preheat oven to 325 degrees F.
2. Line cookie sheets with parchment paper or grease.
3. Sift together flour, baking soda, and salt; set aside.
4. In a large bowl, mix together the brown sugar, white sugar, and melted butter.
5. When well blended beat in the vanilla, the whole egg, and egg yolk until creamy.
6. Mix in the sifted ingredients a little at a time until blended.
7. Add the chocolate chips, stirring by hand.
8. Refrigerate for a a half hour to an hour. It isn't essential, but chilling does tend to help them stay thicker..
9. Drop cookie dough with ¼ cup scoops onto prepared cookie sheets. They should be about 3 inches apart.
10. Bake 15 to 18 minutes, or until the edges are lightly browned.
11. Cool on the baking sheets for 5 minutes then transfer to wire racks to cool.

3.3.3077

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.

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.

Hamilton Beach 62650 6-Speed Classic Hand Mixer, Silver

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.

AirBake Natural 2 Pack Cookie Sheet Set, 16 x 14 in

ABOUT THE AUTHOR

Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Alzheimers HQ and Simple Living Ideas