My favorite chocolate chip cookie recipe creates soft, chewy, jumbo-sized chocolate chip cookies, loaded with lots of chocolate chips. It’s a chocolate chip cookie lover’s dream treat.
When I was newly married, I remember browsing a vintage cookie cookbook in my mother-in-law’s kitchen. I laughed out loud when reading the introduction because it said that “every good mother keeps her cookie jar well stocked.” As if the only measurement of being a good mother was having cookies at the ready. I’m going to tell my kid’s future therapist about that.
No really, he’s fine! I’m a great mother! I always have cookies in the cookie jar!
Now I laugh when I think about that excerpt because I can probably count on one hand how many times I have not whipped up a batch of cookies in a given week during the past 12 years. It’s not that I feel I have to in order to be a good mom, it’s just that I really, really like cookies. Chocolate chip cookies are probably my favorite, and definitely the ones I make most often. They are what we had most often growing up, ergo, they are the ultimate comfort food.
I must confess that I change my favorite chocolate chip cookie recipe like most women change their shoes. For you men out there that can’t relate to that analogy, it’s kind of like when y’all watch 16 different sporting events at the same time–because you just like sports and can’t decide which one is the best one at any given moment because they are all great. So it is with women and shoes. And me with chocolate chip cookies.
This is my favorite chocolate chip cookie recipe!
— at least it is this week.
It’s my version of Alton Brown’s Chocolate Chip Cookie #10, from his book “I’m Just Here For More Food.” (If you like to bake & want to know the how & why–this book rocks!) Since I can’t leave well enough alone, I’ve changed it up a bit, but I like his twist on a couple of the ingredients–you’ll see why. You can get the printable version of my favorite chocolate chip cookie recipe from my Tasty Kitchen profile.
2 ¼ C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
½ tsp. ground cinnamon
¾ C. granulated sugar
¾ C. packed brown sugar
1C. unsalted butter, melted and slightly cooled.
1 large whole egg
1 large egg yolk
2 tsp. vanilla extract
2 C. semi-sweet chocolate chips (12 oz. bag)
Start by preheating your oven to 375 degrees. I like to line my baking sheets with baking mats or parchment paper–less clean up later. But if you don’t have those on hand, you can use ungreased baking sheets.
Put your flour in a large bowl, then throw in the baking soda, salt and cinnamon. Give it a whirl on low speed for a few seconds to mix it all together. Usually, I mix these cookies by hand, but I was feeling exceptionally lazy today, so I used my Kitchen Aid. I love my Kitchen Aid. I mean really love it. Hubby’s OK with that–he understands a woman’s bond with her mixer. If you want to kick it old school and mix the dough by hand, put the dry ingredients in a medium sized bowl and whisk it all together. I don’t sift anything. Ever.
Melt the butter in a large, microwave safe bowl. I know–melted butter in a cookie recipe! Don’t worry–it’ll be fine. And you’ll have cookies faster since you don’t have to wait for the butter to soften. It takes about 1 1/2 minutes on 75% power to melt butter in my microwave. I have no idea what the wattage is on it, but I do know that you don’t want to nuke the butter on full power or it’s liable to spatter all over the place and separate. Separated butter = bad. Let it cool for a second or three.
Add both sugars, the vanilla extract, a whole egg, and an egg yolk. The eggs are the binder in the recipe. Using a whole egg and just the yolk of another gives the cookie a crisp-yet-chewy texture. Think bakery cookies, but way better because they are homemade.
Whisk the wet stuff together until it looks super creamy and yummy. Because it is.
Pour the buttery-sugary-creamy-goodness in the bowl with the dry ingredients. Stir it in the mixer on low setting until combined. If you are kickin’ it old school, stir it by hand until combined. When it looks well incorporated, take a little taste–just because. Then stir in the chocolate chips.
Grab the nearest spoon and have another little taste. Or two. I could eat this whole bowl of cookie dough with a spoon and not feel the least bit guilty about it. Well, I might feel a little remorse, but I’d get over it.
I call these Monster Chocolate Chip Cookies because I made them with a large scoop (muffin size,) so they are big. You can use an ice cream scoop if you don’t have a large scoop. Or you can use a small scoop or two teaspoons and make smaller cookies. The larger cookies are about the equivalent of 2 regular sized cookies.
On the off chance you happen to have a bag of sucker sticks hanging around in your cupboard, it’s fun to put the sticks into the middle of the raw cookie dough. Then when you bake them, you get……cookies-on-a-stick! I don’t know of much that is more fun than a cookie-on-a-stick! You can really be over the top, and wrap the baked cookies-on-a-stick in plastic wrap and tie a cute ribbon on them. But I digress…
These Monster Cookies bake for 14-16 minutes, or until they are nicely golden brown around the edges. If you make smaller cookies, bake them for 9-11 minutes. Let the cookies cool for 2 minutes on the baking sheets, then transfer them to a wire rack to completely cool.
If you are like me, you’ll dip the hot cookies in milk to cool them down, and eat 3 before anyone even knows they are out of the oven. Just don’t tell my family.
Here’s the printable version of my favorite chocolate chip cookie recipe!
Kirsten Kubert
Yields 18
Soft, chewy chocolate chip cookies. This is my favorite chocolate chip cookie recipe, and hopefully, it will become YOUR favorite recipe, too!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 1/4 C. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 3/4 C. granulated sugar
- 3/4 C. packed brown sugar
- 1C. unsalted butter, melted and slightly cooled.
- 1 large whole egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- 2 C. semi-sweet chocolate chips (12 oz. bag)
Instructions
- Preheat oven to 375 degrees F. Line several baking sheets with parchment paper or baking mats; set aside.
- In a medium bowl, add flour, baking soda, salt and cinnamon. Whisk to combine; set aside.
- In a large bowl, whisk together melted butter with the sugars until well combined. Add the whole egg, egg yolk and vanilla. Whisk to incorporate.
- Dump half of the flour mixture into the wet mixture, stirring until just combined. Add the remaining flour mixture and stir form a soft dough.
- Stir in the chocolate chips.
- Using a small cookie scoop, scoop small dough balls onto baking sheets, 2 inches apart, about 12 per sheet. OR using a large (ice cream sized) scoop, scoop large dough balls onto baking sheets, 4 inches apart, or 6 per sheet.
- Bake at 375 for 9-11 minutes for small cookies, or 14-16 minutes for large cookies, or until golden brown around the edges.
- Remove from oven and cool on baking sheets for 2 minutes, then transfer cookies to wire racks to cool completely.
Notes
This recipe yields approximately 18 jumbo cookies or 36 normal sized cookies
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