These are the best chocolate chip cookies I’ve made. Oh, the claim of all claims!
While in pursuit of the perfect-for-my-tastebuds chocolate chip cookie, I was making a different cookie recipe every time a craving struck. That was until I mixed together a few recipes that weren’t quite right and these were born. Since then, these dense-in-the-best-way + sturdy + chewy cookies have become a favorite in our household.
There is zero-chill time (a must for my go-to cookie recipe) and, as I’ve now made these so often, this is the first cookie recipe I have memorized. It’s a smaller batch, at only 9 cookies, but you could easily double the recipe. The mixing of two flours and two types of chocolate adds character and a richer flavor, which I prefer my cookies to have.
If you make them, let me know what you think!
The best chocolate chip cookies.
Yield: 9 palm-sized cookies
8 tbsp (1 stick) butter, softened
1/2 cup light brown sugar, loose packed
1/3 cup granulated sugar
1 large egg + 1 large egg yolk
1 teaspoon vanilla
1 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I do half semi-sweet chunks and half dark chocolate chips)
Preheat oven to 350ºF. In the bowl of an electric mixer, combine butter and sugars on high for 2 minutes. Add in egg, egg yolk, and vanilla and beat for another 30 seconds. Add in flours, baking soda, and salt. Mix until incorporated. Fold in chocolate chips. Roll dough into 9 balls and bake for 10 minutes.
I like them best once they've cooled! Makes for a great morning/afternoon snack or something sweet to finish off a meal with.