The Best Chocolate Chip Cookie Recipe!

I think I've finally found the best Chocolate Chip Cookie Recipe. I have made a lot of cookies and these definitely "take the cake". ;) I made a few adjustments to the recipe though. I only used 1 cup of chocolate chips and that seemed like a lot. I think two cups would be over kill. I also found that my second batch was the best because I took it out a minute early (14 Minutes) while they still looked a little undone. Use parchment paper so you can pull it off the cookie sheet as soon as they are done so they can fully cool and you can start the next batch. I also split the batter in two and with the second batch I added crushed up peppermint candy canes. I just took the mini ones and crushed them in a ziplock bag with a coffee cup. 

Make sure you don't leave out the egg yolk and make sure you let them cool completely. That's what will keep them gooey. Also make sure you aren't over mixing the batch. Hope you enjoy. 


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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