December 23, 2011

Back by popular demand : Best Ever Chocolate Chip Cookies

Once you try this cookie recipe, you will never go back to Tollhouse again! These big, fat chocolate chip cookies are so delicious, people will think they were made in a bakery. While most cookie recipes say use 1 tablespoon of dough per cookie, my recipe calls for 1/4 cup per cookie! Baking will take a bit longer, but it is worth it!

Best Ever Chocolate Chip Cookies

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

Preheat the oven to 325. Lightly grease cookie sheets .

Sift together the flour, baking soda and salt; set aside.

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. (I use a small ice cream scoop.) Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until cookies start to brown and set. Be careful not to overcook. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


  • Sounds so good. I need to make some tomorrow.

  • Steph

    After many years of searching for that “perfect” chocolate chip cookie, I stumbled upon this recipe last year – comes out AWESOME every time I make them!  I add one step – I put the finished cookie dough in the fridge for 1 or 2 hours before I bake, then take it out and make “cookie balls” on parchment paper – bake them for exactly 13 minutes and take them out.  The recipe name says it all!

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