Edited: August 2015
We know. There are about 1,359,575 chocolate chip cookie recipes out there. And they all claim to be the best. But these, these…are nearly perfect. They have that wonderful balance of chewy and crispy, salty and sweet. Every time we make them, people ooh and ahh and rave and swoon (not to toot our own horn). Some people have called them “chocolate chips with some cookie” because they’re chock-full of chocolate.
Granted, it’s not that hard to mess up a chocolate chip cookie, but it’s also not so easy to get it just right. This recipe makes about five dozen cookies. That’s 60 cookies. Enough to feed an army, or yourself after a long day at work. Sounds like a lot, but I promise you’ll want to make ’em all, then eat ’em all.
Since originally posting this, we’ve continued to make them without changes, because they’re that good. The only adjustment we’ll make some of the time is sprinkling a few flakes of Maldon sea salt on the cookies before baking, because there’s really nothing better than salty + sweet.
We also use this base recipe to make different kinds of cookies, like these double white chocolate macadamia nut cookies. They’re also killer, because chocolate.
Double Chocolate Chip Cookies
These chocolate chip cookies are the ultimate decadent treat - loaded with chocolate chips and special ingredient (vanilla pudding mix) makes these classic treats extra flavorful.
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- 2 1/4 C all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 packet instant vanilla pudding
- 1 C butter, softened*
- 1 C brown sugar
- 1/2 C white sugar
- 3 tsp. pure vanilla extract
- 2 eggs
- 1 bag semi-sweet chocolate chips
- 1 bag dark chocolate chips
- Maldon sea salt, optional
- Preheat oven to 375.
- In a medium bowl, mix flour, baking soda, salt, and vanilla pudding packet.
- In a mixing bowl, beat butter and sugar until creamy (either with a stand mixer or hand-held mixer).
- Add in vanilla extract and beat until combined.
- Add in eggs, one at a time, and mix until combined.
- Slowly add in dry ingredients (I do this in about 1/3rds)
- Stir in chocolate chips.
- On a nonstick baking sheet (or stone), scoop about a tablespoon of dough per cookie. If using the sea salt, sprinkle a few flakes on top of each cookie. Bake for 10-12 minutes, rotating halfway through, until cookies are golden brown.
- Cool, and serve!
- *It's better if the butter is softened on the counter top, not melted, to use. Melting the butter will result in flattened cookies (but they'll still taste delicious)
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