10 Chocolate Chip Cookies We Can’t Even Handle Right Now
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Check out these drool-worthy chocolate chip cookies
Delicious chocolate chip cookies every which way!
Today is a glorious, glorious day. In addition to it being National Hummus Day, it is also Chocolate Chip Cookie Day. And any day that celebrates chocolate chip cookies every which way, we are into it. After all, this classic cookie is something generations have been drooling over for decades.
Since its creation, these cookies were turned into everything from ice cream sandwiches to stuffed with nutella. And frankly, we want to eat them all. Check out some of the most delicious looking cookies we’ve ever seen, and drool with us:
1. Ooey Gooey Goodness
OH HAI COOKIE.
2. Cookie Dough Cupcakes
A cookie and a cupcake? DEAD. We’re dead.
3. Chocolate Chip Cookie Pie
Where in the world have you been all of our lives?
4. Chocolate Chip Sandwich Cookies
This is everything we’ve ever wanted and more.
5. Chocolate Chocolate Chip Cookies
Give us all of the chocolate. All of it.
6. Bacon Topped Cookies
Its like America in cookie form.
7. Chocolate Chip Cookie Dough Brownie Ball
Excuse us, we need a minute.
8. Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar
So THIS is what heaven looks like...
9. Chocolate Chip Cookie Dough Ice Cream Sandwiches
Marry us? Please?
10. Chocolate Chip Cookie Peanut Butter S’mores
IT IS EVERYTHING WE’VE EVER NEEDED IN LIFE IN ONE BAR.
The Ultimate Classic Chocolate Chip Cookies
Okay, y’all. I had something else planned for today. It’s a two-part dinner recipe. It’s delicious and healthy and grilled and perfect for summer and all that business, but then I was so overcome with a very specific craving. It would not go away. It had to be indulged. And that craving, my friend, was for these Ultimate Classic Chocolate Chip Cookies. We shall save the grilled chicken for another day.
The dream cookie
You see, I have had quite the hankering for chocolate chip cookies, but not just any chocolate chip cookies. I did not want anything with frills–no nuts, no oatmeal, no fancy extra steps. I wanted the kind of chocolate chip cookies you bake when you’re learning to bake and the kind you make when you fully intend on only eating the cookie dough (yes, I’m aware the of the dangers no I don’t care).
I wanted chocolate chip cookies that weren’t cakey but still soft, that were full of rich flavor but simple to make. I wanted the kind of cookie dough that you buy from kids who come fundraising to your door and you never see them again and you question if they were ever really real or if the cookie dough was just God’s way of telling you that, “Hey, things suck right now, but here’s some mysteriously amazing cookie dough to let you know it’s probably going to be okay.” These are heartbreak chocolate chip cookies. “I’m sorry” chocolate chip cookies. “I want you to be my friend, please” chocolate chip cookies.
These cookies are…more than words.
I used to make this recipe all the time another lifetime ago when I lived in Utah and they were perfect. I forgot about them when I moved to Louisiana 11 1/2 years ago because something was off with the flour and the altitude and they came out cakey and a little bit flavorless. Back in the day, I was too scared to mess with the flour, but I am a stronger woman now who isn’t afraid of flour measurements and it turned out to be a very simple fix. And they are every bit as amazing as I remember them.
All about margarine
One more thing–before I am assaulted by comments on the evils of margarine and how I’m not a real person if I don’t use all butter and whatever, let me make it clear that I love butter in cookies and we have countless recipes that only call for butter in the cookies. One thing that makes these cookies special is the texture and the texture comes from using butter + high-quality margarine (like Smart Balance) or butter-flavored shortening. I promise it will all be okay. Just make sure you get regular margarine–nothing light, lowfat, whipped, with yogurt, etc.–these will only add extra air or water into your cookies. Just regular sticks or tubs of softened margarine.
Let’s get started!
You’re going to need softened butter and margarine, white sugar, dark brown sugar, eggs, vanilla, all-purpose flour, salt, baking soda, and chocolate chips. See? Nothing special. I don’t know why these cookies are special…the proportions or magic or something.
Preheat oven to 350. Line 3 baking sheets with parchment paper and set aside.
Place butter, margarine, brown sugar, and white sugar in a bowl
Cream together butter, margarine, and sugars until light and fluffy.
and mix until combined and fluffy.
In a separate bowl, whisk together flour, salt, and baking soda.
Add to creamed mixture and beat well. Stir in chocolate chips.
Drop onto cookie sheet by heaping tablespoon or with a cookie scoop. You should get 12 cookies per sheet.
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- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chips (2 cups)
Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
10 chocolate chip cookies to satisfy your Minnesota State Fair cravings
Missing Sweet Martha's Cookie Jar, the State Fair's top-grossing food vendor? Here are a few options to fit your chocolate chip cookie needs.
By Rick Nelson and Sharyn Jackson , Star Tribune
September 06, 2020 - 10:03 AM
As a part of the Minnesota Fare promotion at Potluck, the food hall at Rosedale, pastry chef Adrienne Odom is playing tribute to Sweet Martha’s by filling jars with tender, buttery chocolate chunk cookies. Through Sept. 7.
1595 Hwy. 36, Roseville, 612-314-7279
Both the butter and chocolate ratios are almost absurdly high, which means that even when they’re no longer warm from the oven, they usually retain that gooey sweet spot.
867 Grand Av., St. Paul, 651-228-1017
Enjoy delicious chocolate chip cookies — better yet: double chocolate chip cookies — and help this nonprofit give kids ages 15 to 18 firsthand experience with work and leadership skills. Order online (they’re sold by the dozen), and pick up at the Cart’s St. Paul location. There’s a delivery option, too.
946 Payne Av., St. Paul, 612-521-0855
Owner Lindsay Pohlad reaches CCC nirvana by invoking three kinds of flour (all-purpose, bread and cake), piling on a pair of chocolates (semisweet and bittersweet) and then reaching for flaky Maldon sea salt for the all-important finishing touch. They’re so big that opting for a knife and fork is entirely plausible, if not outright recommended.
326 S. Broadway, Wayzata, 952-466-6100
Owner Heather Asbury’s vaguely Toll House-y chocolate chip cookies — tender, chocolaty and deeply golden — are the kind that bakers everywhere wish they could replicate at home.
5201 Chicago Av. S., Mpls., 612-445-8822
Baker/owner John Kraus skillfully invests these thick, chewy, chocolate-packed beauties with a hint of butterscotch-y undertones, a welcome touch.
4552 Grand Av. S., Mpls., 612-354-3257
This engineering marvel of a cookie stands out both for its shape, which is wide and flat and as wrinkled as a Shar Pei. The texture is similarly remarkable: crisp and caramelized on the bottom and tender on top.
3220 W. Lake St., Mpls., 612-822-1119, and 200 Southdale Center, Edina, 952-417-6199
In the spirit of Sweet Martha’s, this North Loop newcomer is promising buckets of warm, buttery, gooey, bite-sized chocolate chip cookies (somewhere around 18 to 20 cookies per serving), straight out of the oven and served in a 16-ounce souvenir container.
729 Washington Av. N., Mpls., 612-354-3667
These enormous cookies have been a staple of this classic Minneapolis bakery for what feels like forever, and with good reason: the addition of peanut butter softens their chewy texture, and that mellow P.B. flavor pairs nicely with the prodigious amounts of milk chocolate chunks.
4762 Chicago Av. S., Mpls., 612-823-7333 3421 W. 44th St., Mpls., 612-924-6013 and 4205 E. 34th St., Mpls.
When chocolate chip cookies collide with sea salt and marshmallow, the result is the kind of happy excess that screams “Minnesota State Fair.”
2743 Lyndale Av. S., Mpls., 612-424-8855
Rick Nelson • @RickNelsonStrib • Sharyn Jackson • @SharynJackson
Rick Nelson joined the staff of the Star Tribune in 1998 and is the newspaper's restaurant critic. He is a Twin Cities native, a University of Minnesota graduate and a James Beard Award winner.
Sharyn Jackson is a features reporter covering the Twin Cities' vibrant food and drink scene.
The Perfect Chocolate Chip Cookies
If you’re craving a homemade dessert, how about baking a batch of soft, gooey chocolate chip cookies, just like Mom used to make? Our classic, perfect chocolate chip cookies have a tinge of caramel flavor and are studded with chocolate goodness. Tip: Use a small ice cream scoop to form balls of dough, and they’ll bake into gorgeous, perfectly round cookies every time. Read on for our perfect chocolate chip recipe, in addition to more tips from our Test Kitchen!
Williams Sonoma Test Kitchen Tips
1. Don’t shy away from salt!
These cookies are loaded with chocolate chips which is why the salt is perhaps a tad higher than you are used to seeing in your everyday chocolate chip cookie recipe. The balance of sweet chips with a salty dough is key to achieving the iconic chocolate chip cookie flavor. Take it a step further and top each cookie with a sprinkle of flake salt before baking.
2. Switch up the size.
Making different size cookies using scoops is a fun way to add variety to chocolate chip cookies. Just make sure you adjust cook time so smaller cookies don’t over bake! Try using a ½-inch scoop to many tiny cookies and put them on some vanilla ice-cream.
3. If you like a flat, chewy cookie – try this!
In the middle of baking, gently slam the cookie sheet on your counter. This will release the air in the dough, resulting in that decedent ooey-gooey-ness. If you prefer a puffy cookie, throw your cookie dough balls in the freezer for about 10 minutes before baking. This will allow the dough to keep its shape while baking, giving you a cakier texture.
Chocolate Chip Cookies
- 1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
- 6 Tbs. (3 oz./90 g) granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/2 cups (15 oz./470 g) semisweet chocolate chips
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 10–12 cookies.
/>Find more foolproof recipes for everyday baking in our cookbook, Bake Good Things .
4. Palmier Cookies
These cookies aren’t made with a traditional cookie base through the use of flour and eggs. They’re actually made with puff pastry. This cookie has many names, two of the most popular being elephant ears and butterfly wings. They’re typically filled with sugar but you can get crazier and fill them with just about anything. Tip: they taste even better with a warm cup of tea!
Get the recipe here:
How to Make Chocolate Chip Shortbread Cookies
Before you begin making this chocolate chip shortbread, make sure your butter is at room temperature. I like to take mine out of the fridge 1-2 hours before, letting it rest on the counter while I enjoy a morning coffee before my daughter keeps me busy for the rest of the day.
Once your butter is at room temperature, the cookie dough comes together in minutes. Simply beat together the butter, powdered sugar, brown sugar, and salt in a mixer until it is light and creamy. This will take about 4 minutes and is not a step you want to skip if you want perfectly tender shortbread cookies.
Once creamed, mix in the vanilla followed by the flour, mixing until combined. Add in the chocolate chunks, mixing just until incorporated. Be careful not to overmix your dough. It might be a bit crumbly, but that is fine since you’ll shape them into logs.
Divid the dough in half, placing each half on a piece of parchment paper or plastic wrap. Using your hands, shape each piece of dough into a log that is 1.5 inches (4 cm) in diameter. Roll it up like a piece of candy and let it chill in the refrigerator for at least 2 hours, or up to 3 days. You can also store the dough in the freezer, letting it thaw in the fridge before slicing and baking.
Question of the Day:
Have you tried any of my recipes?
Did any of your favorites make this list? Three of my favorites are on here (the pb cookies, baked oatmeal, and chocolate fudge cake). Anyone want to count how many of the top 10 most popular recipes include chocolate? Apparently I’m not the only one who’s a chocoholic…
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Published on January 6, 2012
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
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- Post author: Debbie Koenig
- Post published: December 14, 2011
- Post category: Baking / Dessert / Snack
- Post comments: 258 Comments
Welcome! I no longer update this blog, but I do write a free weekly meal-planning newsletter for families (especially families with kids as picky as mine). It's called The Family Plan. Please subscribe!
Seven years ago this month, in my early blogging days, I went on a mission. My goal: to create the best chocolate chip cookie recipe ever. Seriously, EVER. Not only did it have to be chewy in the center and crisp around the edges, it also had to have the addictively toffee-like quality that only the very best cookies offer. And you know what? I think I did it. Over the years many, many people have agreed that seven-year-old post has been the top draw on this site pretty much from the day I posted it.
So perhaps it’s time to revisit, no? After baking several thousand of these babies, I’ve made a tweak or two to the technique—nothing earth-shattering, but just enough to make it a little bit easier, a little bit more devilishly irresistible. I’ve decided to leave most of the back-story since I think it’s kinda fascinating, and update the recipe. And because I can’t resist a bit of drama, I’ve also decided not to delete the last line of the recipe, which has inspired so much delicious feedback in the Comments.
My mission started when I tried to replicate City Bakery’s absolutely, undeniably, maddeningly perfect chocolate chip cookies, and failed. Mine were some yummy cookies, but not my own personal cookie nirvana: They turned out thin and crispy instead of thick-and-chewy-inside-crunchy-outside, and a little greasy to boot.
Taking a suggestion from a friend, I tried refrigerating the dough first. She told me she shapes hers into hockey pucks, then chills them before baking. Frankly, I’m a little too lazy for that, so I thought I’d try going the Pillsbury route by making a homemade cookie schlong:
It came in at an impressive 14 inches. I chilled the schlong for a good hour or two, then sliced and baked as usual—making my own version of the hockey puck shape. Strangely, the cookies were even thinner and crisper than before! Almost lacy. Absolutely delicious, mind you, but the exact opposite of what I was looking for.
Next I posted a query on eGullet, a profoundly fun and helpful site for all us foodies. Several generous people chimed in right away with suggestions, and I incorporated a few of them:
- Cream the butter and sugars together at the beginning, eliminating the initial creaming of the butter alone—apparently the double-creaming in the original recipe was a waste, and contributed to the flat greasy quality.
- Do all mixing on low speed, rather than medium—this made the butter-sugar mixture hold the flour differently, and spread out less.
- Refrigerate the dough (in bowl) before baking—this was an amalgam of my friend’s tip, and an eGulleter’s suggestion to freeze the dough first.
The result: PERFECTION. This is the chocolate chip cookie recipe of my dreams. Seriously, I did a victory dance around the kitchen that involved doing the Butter Churn until my sweatpants fell down, evoking hearty laughter from Stephen. It’s still not City Bakery’s—I think I may just have to save that experience for when I’m in their neighborhood—but it’s the cookie recipe I want to pass down to my future children.
2011 note: Awww, how cool is that? This is indeed the recipe I’m passing down to Harry. He’s five years old, and he already knows this is the cookie to end all cookies.
If you love eating cookie dough straight from the bowl, check out these raw egg-free bonbons adapted from this very recipe. Looking for something a little crispier? Try Cowkid Cookies. A little softer? Chewy Cocoa Fudge Cookies. Just flat-out, insanely, decadently good? Homemade Samoas. Aw, heck, just check out all the chocolate posts…
And coming soon, very, very soon, an adaptation I’ve been playing with for the last few weeks involving crushed-up salty things. Mmm, salty-sweet-crunchy-chocolate-chippy goodness. ETA: Here it is! Couch Potato Cookies.
The Best Homemade Chocolate Chip Cookie Recipe Ever
Makes about 2 dozen
If, like me, you have self-control issues, here’s a tip: Use a cookie scoop to portion out the dough onto a lined cookie sheet or cutting board. It’s fine to place them close together, since you won’t be baking them this way. Stick the entire thing into the freezer, and once the dough balls are frozen solid transfer them to a freezer bag. Now you can bake just a few at a time—they go directly from freezer to oven, with no adjustment in baking time. And whatever you do, don’t eat a frozen raw cookie dough ball. Just don’t. Because if you do, odds are none of the ones left in the bag will ever see the inside of an oven.
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup tightly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
6 to 7 ounces bittersweet chocolate chunks (one generous cup it’s fine to just use half a 12-oz bag)
- Sift together the flour, baking soda, and salt into a medium bowl and set aside.
- Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
- Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
- On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour, and preferably 24-36 hours.
- Preheat oven to 350°F. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or silicone mats. Spoon the dough, using a large cookie scooper or a tablespoon, 2 inches apart onto the prepared baking sheets.
- Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center. To ensure even baking, turn the sheets front to back and switch racks halfway through.
- Remove the sheets from the oven and carefully slide the parchment or silicone mats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.
- Holy Fucking Shit, these are good.
MAKE BABY FOOD: Technically, they’re safe if a baby should happen to taste one of yours. But did you see how much sugar’s in there? Definitely not something for the under-one crowd. Or possibly even the under-two crowd…
To begin, combine the butter and both sugars in the bowl of an electric mixer.
Beat until light, fluffy, and cafe au lait-colored. Scrape down the sides and bottom of the bowl as necessary.
Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl.
Add the salt and baking soda and beat briefly until evenly combined.
Add the flour and both chocolates.
Mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. When you’re ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Drop the dough in 1.5-tablespoon balls onto prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.)
Bake for 11-13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.