Alright, we all have our favorite chocolate chip cookie recipe, but this one? This one takes the cake (or the cookie, I guess). The mix of semi-sweet and milk chocolate chips, along with a perfect balance of brown sugar and butter, makes for a super chewy, melt-in-your-mouth cookie. And the dough can be frozen for whenever you’re hit with that cookie craving. Seriously, you won’t need another chocolate chip cookie recipe once you try this one.
Ingredients:
- 4 cups all-purpose flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1/2 lb butter (cut into pieces)
(that’s one full stick, plus 4 tbsp of butter, softened!) - 2 cups packed brown sugar (light or dark – totally up to you)
- 2 large eggs
- 1 tsp pure vanilla extract
- 24 oz Ghirardelli chocolate chips
(I like mixing one 12oz bag of semi-sweet with one 12oz bag of milk chocolate morsels for a perfect balance)
Instructions:
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to make cleanup easier. (You’ll thank me later.) - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this bowl aside – this will ensure your dry ingredients are well-mixed and your cookies come out smooth. - Cream the Butter & Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and brown sugar until light and fluffy. This usually takes about 2-3 minutes. The air you incorporate here will give your cookies the perfect texture! - Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until everything is fully incorporated. - Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix at this stage—just until there’s no visible flour left. - Add the Chocolate Chips:
Stir in the Ghirardelli chocolate chips by hand. The mix of semi-sweet and milk chocolate makes the cookies extra rich and gooey. - Scoop the Dough:
Using a cookie scoop or spoon, portion out the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheet. - Bake:
Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown but the center is still soft. If you like them a bit more crispy, let them go for the full 12 minutes, but if you prefer chewy cookies (who doesn’t?), check them at the 10-minute mark. - Cool & Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. You want them to firm up a bit but still be warm enough for that perfect gooey chocolate center.
Pro Tip: Freeze Your Dough!
If you want fresh cookies anytime (because who doesn’t?), make a bunch of dough balls and place them in a ziplock bag in the freezer. When you’re ready to bake, just pull out the dough, pop them on a baking sheet, and bake straight from frozen. Add a minute or two to the baking time, and you’ll have fresh cookies on demand.
Why This Recipe Works:
- Brown Sugar + Butter = Chewy Perfection: The brown sugar gives the cookies a soft, chewy texture, while the butter adds that rich flavor we all love.
- Chocolate Chip Ratio: Ghirardelli chocolate chips are key here – their smooth, premium chocolate gives the cookies that next-level taste. Plus, the combo of semi-sweet and milk chocolate gives you that perfect balance of sweetness.
- Freezable Dough: Keep that dough in the freezer, and you’re always just a few minutes away from freshly baked cookies. It’s like magic.
Q&A:
Q: Can I use all semi-sweet or all milk chocolate chips?
A: Totally! The combo of semi-sweet and milk chocolate is my personal fave for balance, but you can go all-in on one type if you have a preference. If you want more of a bittersweet cookie, use more semi-sweet. For a sweeter, more indulgent treat, go for the milk chocolate.
Q: Can I use salted butter instead of unsalted?
A: Yes, but if you use salted butter, skip the added salt in the recipe. This way, you can control the level of saltiness in the cookies. I recommend unsalted butter for the best control over flavor, though.
Q: Can I make the dough ahead of time?
A: Yes! This dough actually gets better after a few hours in the fridge as the flavors meld together. You can chill the dough for up to 48 hours. Just make sure to cover it tightly with plastic wrap so it doesn’t dry out.
Q: How do I store leftover cookies?
A: Store your cookies in an airtight container at room temperature for up to a week (if they last that long!). To keep them extra soft, toss a slice of bread in with them. It’ll help retain moisture and keep those cookies chewy.
Q: Can I add nuts to the dough?
A: Absolutely! If you’re into nuts, feel free to toss in 1 cup of chopped walnuts or pecans when you add the chocolate chips. It gives them a nice crunch.
Enjoy these ultimate chocolate chip cookies. Once you try them, you’ll be baking them on repeat. 🍪💯