Best Chocolate Chip Cookies


You’ve probably seen this recipe a few times on Pinterest as it’s definitely a favorite among bakers and cookie lovers. And after finally giving it a try a few weeks ago I know why. The raves are true, these are indeed the best ever chocolate chip cookies. They’re soft, chewy in the middle with a bit of crisp on the outside edges, a good size and filled with decadent mouth-watering chocolate. All that taste comes at a price, as the recipe requires you to refrigerate the dough for 36 hours, so plan to make these in advance. They also store really well and considering you’ll be able to make around 30-40 cookies with this batch, that’s a good thing. I would definitely recommend that you make these with the recommended chocolate disks ( 60 percent cacao) as they taste much better. I made a small batch with regular chocolate chips and they were delicious, but the chocolate was not oozing out of every bite the way it did with the disks. So if you’re going to make them, invest in some good chocolate and stock up on both cake and bread flour, which is the combination that makes these cookies so irresistible. Side note, if you’re a fan of cookie dough, this is also the best cookie dough I’ve ever tasted. I’m pretty sure I ate enough of it to make 4 cookies, probably not the best idea but it had to be done. 



Even Khalessi wanted in on the action 


Simple and Delicious Chocolate Chip COokies

I’m back with a simple and delicious recipe for Chocolate Chip Cookies. These are amazingly moist and chewy cookies that you won’t be able to put down. Foreseeing this, I made them especially small so I could eat a few without feeling extra guilty. Recipe below and enjoy!

Recipe from Apple A Day

What you’ll need:
3/4 c. unsalted butter, softened 
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. bittersweet chocolate chips
What to do:
Preheat oven to 350 degrees F. In the bowl, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and continue blending. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
Drop dough onto a prepared baking sheet and bake for 8-10 minutes, until barely golden brown around the edges. The cookies will still be a bit soft when they come out of the oven but will harden afterwards.

Giant S’mores stuffed Chocolate Chip Cookies

Remember when I made Oreo Stuffed Chocolate Chip cookies? You don’t? Well then I don’t really know what to say to you, other than you should probably go read this post, then come back here.

So remember when I made Oreo Stuffed Chocolate Chip cookies, and thought they were super amazing, decadent and offensive to my palate and cholesterol? Well I decided to go ahead and offend myself a bit more by making Giant S’mores stuffed Chocolate Chip Cookies.

I love s’mores and will gladly take any opportunity to eat them. They’re such a simple and tasty dessert that can be made in seconds and consumed in even less time (mini seconds? milli seconds?). So naturally I had all the ingredients needed to make s’mores at home.

I have to warn you as I wish someone would have warned me: These cookies are some serious business. I don’t think the word Giant really prepares you for how large they get but they’re pretty overwhelming.

What you’ll need (makes 4 giant cookies)

2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips
8 graham cracker squares, broken into halves (see header note above)
4 marshmallows, snipped in half lengthwise
1 full-size Hershey’s bar, divided between each of the prospective cookies

What to do

Preheat the oven to 325 degrees F.  Line two baking sheets with parchment paper or one large one. Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

Create 4 s’mores sandwiches with a graham cracker, Hershey’s chocolate, two marshmallow halves and another graham cracker.

Sandwich the s’mores between two large spoonfuls of cookie dough and using the remaining dough, wrap around each of the s’mores to create a small cookie ball. Once you’re finished you should not be able to see any parts of the s’mores.

Space the cookies out on the baking sheet. They will take up a lot of space. Bake for 20-24 minutes or until the tops and edges are lightly browned.  Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 10 minutes. Sit down with another person or two and eat one of these suckers.

Baker’s Note: As much as you may want to, do not add extra marshmallows to your cookies. I got greedy (obviously) and did just that for two of the cookies. It did not work out, for reference see cookie explosion below. They got too big and basically fell apart. Though they tasted as yummy as their smaller sisters, they definitely did not look as good. You know what they say, no one likes the ugly cookie!

Oreo Stuffed Chocolate Chip Cookies

I love cookies as much as the next person, if that person was Paula Deen, so when I was presented with the challenge of making these bulky little guys, I knew I couldn’t resist. A cookie in a cookie= amazingness!

Advice: I recommend you make these Saturday morning or Sunday night. Saturday- so if you eat a bunch of them you have time to feel less disgusting by Monday. Sunday night- so you can pack them up for your co-workers/friends and give some of these bad boys away. If you don’t you will eat all of them and you will hate yourself for it later. You’ve been warned =)  

Ingredients  (Makes approx. 20 cookies)

2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies ( If you’d like to be extra decadent you can use Double Stuffed Oreos)  

Directions  As always, preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined. 

Once the dough is finished, the real fun begins. It’s important to make the dough as thin as you can so the cookie doesn’t turn out super bulky. If your cookies come out too big they won’t be as moist. Initially I took one scoop of cookie dough and placed it on top of an Oreo Cookie, then took another scoop of dough and placed it on the bottom of Oreo cookie.  I sealed the edges together and cupped the dough until the Oreo was fully enclosed within. However I found out that this made my cookies really really big. I like big cookies, but I don’t like them this “offensively” large. I wanted them to be a treat not an entree.

So I came up with a different idea. I took one scoop of dough and flattened it on my hand (as seen below) then I placed the Oreo in the middle and closed the flattened dough around it.

This created smaller and cuter cookies. Once you’ve finished created all the cookie balls, place them on a parchment baking sheet and bake for 10-15 minutes or until golden brown. Let them cool and serve with a glass of milk!