World’s Best Chocolate Chip Cookies

There are times when nothing hits the spot like a homemade cookie (and if it’s still a little warm from the oven, so much the better).

With the return to gloomy weather, there was a real need for some chocolate action, so I made a batch of these, which are the best chocolate chip cookies I’ve ever tasted. They’re soft and chewy, and are just the thing to brighten up a drizzly day (Who? Me? An emotional eater?).

I’ve adapted this recipe slightly to suit our tastes (replacing the eggs, and adding a little extra salt so they don’t taste “flat” like store-bought cookies).

Chocolate Chip Cookies:

  • 1 cup butter or non-hydrogenated margarine (I like Earth Balance)
  • 3/4 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 flax egg (1 tbsp ground flax mixed with 2 1/2 tbsp water) or 2 1/2 tbsp aquafaba (the water from canned beans/chickpeas)
  • 1 tsp. vanilla extract
  • 2 cups unbleached white flour
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 tsp. salt
  • 1 tsp. baking soda

Preheat oven to 350 degrees.

Cream butter in the bowl of an electric mixer. Add sugars, and beat until smooth. Add egg and vanilla, and beat until combined.

Put the flour and the chocolate chips on top of the butter/sugar mixture, sprinkle salt and baking soda over top (you can mix the dry ingredients together in a separate bowl, but I’m lazy and do it this way instead). Turn the mixer on to low and mix until everything is well incorporated.

Drop by tablespoonfulsΒ  onΒ un-greased baking sheet. Bake for 8-10 minutes (do not let them get dark – they’re better lightly golden or barely colored). Allow to cool on the pan for a couple of minutes before removing them to a cooling rack.

Makes 2 – 3 dozen, depending on cookie size. (Do not double the recipe or they won’t be as soft).

8 thoughts on “World’s Best Chocolate Chip Cookies”

  • What brand of chocolate do you use Cheryl? I like ghiredelli the best–but have trouble finding it sometimes. Some of the stores have quit carrying it (???)
    I like to add coconut to my choco chip cookies sometimes too–if we are in a coconut mood πŸ™‚ You know kind of nutty. hehehee

  • I love Ghiradelli dark chocolate chips. They used to be called “Double Chocolate”, but now they are called “60% Cacao Bittersweet Chocolate”. (Not that I have any on hand or anything πŸ™‚ I suppose they are trying to get on the dark chocolate bandwagon.

    Anyway, once you’ve had them (if you like dark chocolate) any other chocolate chip cookie pales in comparison.

    Yours looks fabulous!

  • Carla – They are really good. I’ll make you some next time you’re here!

    Chelee – Thanks for sharing your secret!

    Kathy – I don’t mind at all, thank you.

    Steffi – I think chocolate chip cookies are a staple of childhood (although peanut butter cookies are right up there for my two).

    Monica – I usually use Cocoa Camino, but it was a chocolate emergency so this batch was made with plain old semi-sweet Chipits.
    I usually use Callebaut if I’m making something fancier. I will have to try the Ghiredelli.

    Crunchy – The dark chocolate chips sound amazing. They’re probably high in antioxidants too, which would justify daily consumption!

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