These are the best chocolate chip cookies in the entire world, I promise you! I’ve spent years and years trying to find the best recipe, and this is definitely it. I found the original recipe through Tastespotting, from this website: http://buckymcoinkumsbbq.com/wordpress/2007/10/18/jaays-best-ever-chocolate-chip-cookies/. Don’t use any other recipe until you try this one! I’ve made a few small changes to it, though, so go ahead and check it out after the jump.
There are a few things that make these cookies incredible, most importantly the chocolate chunks. NOT CHIPS. Chips are tiny and boring. Chunks are big and rich and awesome. Remember that.
Make sure you use just enough flour. Don’t pack it into the measuring cups or anything; it’ll make your cookies hard and they won’t flatten out enough while baking. I usually scoop up some flour and shake the measuring cup inside the bag until the flour just barely sits inside the cup. Or you can sift the flour…but I’m far too lazy for that. It kind of takes practice but I really don’t think it’s necessary to sift dry ingredients while you bake. So sue me.
And there you have it! Giant, buttery, and soft chocolate chip cookies. I made a double batch of this for some friends when we played poker and they were all gone by the end of the night!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup melted unsalted butter
- 1 cup FIRMLY packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 bag of semisweet chocolate chunks
- Preheat the oven to 325 degrees F. Grease your cookie sheets with Pam.
- Combine the flour, salt, and baking soda in a medium bowl and set aside.
- Beat together the sugars and melted butter. Add the egg and beat thoroughly, and do the same with the egg yolk. Add the vanilla and beat together until everything is nice and creamy.
- Slowly add the dry ingredients a little bit at a time until just combined (if you mix it too much the cookies will be hard and dry).
- Mix in the chocolate chunks and roll balls of dough that are a little less than ¼ cup and put on the cookie sheet. Bake for 17-20 minutes and allow them to cool on the cookie sheet before devouring them!