These amazing chocolate chip cookies will leave you groaning in delight. These cookies are loaded with two different kinds of chocolate and are soft and chewy. Easy to make and enjoy.
I saw a tempting picture on Pinterest of chocolate chip cookies declaring this version of the cookie to be the “best ultimate” chocolate chip cookie. I don’t know about you, but there are so many claims out there for the best or perfect chocolate chip cookie recipe, it’s hard to know which one really is the best.
I had mentioned in a previous post that my “go to” recipe for chocolate chip cookies had been the Nestle Toll House recipe for years. I had always thought that this recipe was great and was content. Little did I know that there was such an amazing, great tasting cookie just a click away.
My thanks go out to Hayley Parker at the Domestic Rebel, where I found this great recipe .
This is my second time making this batch of cookies and I’m equally impressed the second time around. I only made a couple of small alterations to the original recipe. Hayley’s recipe calls for a teaspoon of instant espresso powder to enhance the chocolate flavor. I’m not a coffee drinker as I’ve never liked the taste of coffee. Even though I don’t like coffee, if I had the espresso powder on hand, I would have been willing to give it a try. I found using the dark chocolate chips in combination with the semi-sweet chips gave the chocolate chips more intensity anyway. When I made the first batch, I found myself adding more chocolate chips to the cookie after it had baked so I ended up adding more chocolate chips the second time around.
Here’s how to make these amazing Chocolate Chip Cookies:
Add softened butter and both sugars to a large bowl. Beat with an electric mixer on medium speed until ingredients are smooth. (about 3 minutes)
Add in egg plus an additional egg yolk and vanilla extract. Blend until ingredients are combined. Batter will be smooth and slightly wet.
Batter will be smooth and slightly wet in consistency.
Add in dry ingredients and blend with electric mixer just until ingredients are combined.
Batter will now be thick. Gently fold in chocolate chips with large spoon.
Chill the dough for at least thirty minutes and then use small or medium sized cookie scoop to place on silicone lined baking sheet. I used an 11 x 18 inch pan and was able to place 15 cookies on the baking sheet at a time.
Bake at 350 degrees for 9 to 10 minutes. Place pan on wire cooling rack. Remove cookies to cooling rack after two minutes from pan to continue cooling. I like to rip off a few sheets of paper towel and place on wire rack to absorb any excess oils.
This chocolate chip cookie has two different kinds of chocolate and is soft and chewy. They tasted excellent served warm, but they were also just as amazing two to three days later.
Amazing, great tasting, incredible … This cookie deserves these adjectives and so much more! I hope you give this recipe a try.
Chocolate Chip Cookies
These homemade chocolate chip cookies are absolutely amazing! These cookies are loaded with two different kinds of chocolate and are soft and chewy. Easy to make and incredible tasting.
- 12 tbsp unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 large egg plus 1 egg yolk
- 1 tbsp vanilla extract
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 3/4 cup Ghirardelli 60% Cacao bittersweet chocolate chips
In large bowl, beat together butter, brown sugar and sugar with electric mixer for approx. two minutes or until smooth and creamy.
2. Add in the egg and egg yolk, plus the vanilla extract and beat until well combined.
3. Add in the rest of the dry ingredients until combined.
4. Fold in the chocolate chips.
5. Cover bowl with saran wrap or foil and chill in the refrigerator for one hour.
6. Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper.
7. Drop rounded tablespoons of dough onto baking sheet about 2" apart.
8. Bake for 9 - 11 minutes or until edges are lightly brown.
9. Transfer cookies from baking sheet after two minutes to wire rack to cool completely.
10. Store in airtight container.