Cakery Friday: The BEST Chocolate Chip Cookie


Yes, I said it, these are the BEST chocolate chip cookies ever. And I can seriously say I have baked and sampled my fair share. Chocolate chip cookies were the first items I ever made myself. I vividly remember my sister as little girls, helping my mom make cookies, and of course fighting over who got to lick the beaters. I am pretty sure that I have been on a quest for the best chocolate chip cookie ever since {call it my life’s mission….}. I also must add that each time I return to my family in Florida, my dad requests chocolate chip cookies {he prefers his extra crunchy}. So when Niki sent me a baking blog {} claiming to have discovered the “Last Chocolate Chip Cookie” I knew I had to give it a shot. With father’s day right around the corner {and a trip where I’ll be seeing my chocolate-chip -cookie-loving-Dad}  this is the prefect opportunity.  I’m pretty certain I’ll score BIG TIME with these!

Gather all of the ingredients.


Preheat the oven to 360 degrees.

In the bowl of your electric mixer, fitted with the paddle attachment, cream together 2 sticks of room temperature butter, 1/4 cup white sugar, 1/4 cup turbinado {or dehydrated cane sugar}, and 1 3/4 cup packed light brown sugar. Beat on medium-high speed until mixture is light and airy, approximately 4 minutes.


Beat in 2 eggs, one at a time, scraping down the bowl in between additions.


Beat in 2 teaspoons vanilla extract.


In a separate bowl whisk together 3 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda and 3/4 teaspoon of salt.


With the mixer on low, slowly add the dry ingredients to the sugar mixture. Mix until just combined.


Chop 1 pound of good chocolate {I actually used 1/2 pound of dark chocolate and 1/2 pound of semi-sweet chocolate chips} into 1/2 inch chunks. Gently fold the chocolate into the batter.


Place heaping spoonfuls on sheet tray and bake for approximately 12 minutes, I sprinkled a few granules of salt on mine {you want the outsides to be lightly browned but inside to remain gooey, so these will continue baking on the hot sheet tray even after you take them out of the oven}.




Allow to cool and enjoy with a big glass of milk {or Rice Dream, Soy Milk, whatever your heart or diet desires….}.

For a printer-friendly version of this recipe click here: The BEST Chocolate Chip Cookie

Happy Baking and Fathers Day {especially to my chocolate chip cookie-loving Dad}




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1 Comment on Cakery Friday: The BEST Chocolate Chip Cookie

  1. Karen Schafer
    June 23, 2010 at 6:44 pm (9 years ago)

    Made these today…YUMMY!

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