Here at Dirty Dishes Messy Kisses we believe that chocolate chip cookies should be gooey, delicious, and FULL of buttery, chocolatey flavor! These cookies are just that. You will never need another chocolate chip cookie recipe because this is IT!!
This is my go-to recipe, it’s ready in minutes and never disappoints, there’s just one secret to remember… DO NOT OVER BAKE! The problem is that most recipes tell you to take cookies out of the oven when they are golden brown, if you wait until they start turning brown though, then they will be crunchy. If you like crunchy cookies (because truly the only correct way to make a cookie is the way that YOU like it) then by all means wait until they turn golden brown! If you want your cookies to be soft and chewy though, take them out JUST BEFORE they start to turn golden brown. They may look doughy still, but if you let them cool on the hot pan, they will finish baking and still be chewy! Trust me, they won’t disappoint!
*Hint: See that orange mat underneath my gorgeous cookies? Yes, that orange ugly-looking thing? It is AMAZING! It is a silicone baking mat. If you’ve never used one then get ready for a life changer!! You’ll never need parchment paper again and nothing will stick to your cookie sheets! I got mine at Costco, but they don’t carry them year-round so if you want to try it out now, I found some on Amazon for you! You get two for $9.99. Score!
*Another hint I’d like to share with you, if your cookies are too thin and flat, do one of two things: add more flour, or refrigerate the dough for 20-30 minutes!
BEST EVER CHOCOLATE CHIP COOKIES
- 1 cup butter , softened
- ½ cup granulated sugar
- 1 ½ cups packed brown sugar
- 2 eggs
- 2 ½ tsp vanilla
- 3 cups flour
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 1/2 cups semisweet chocolate chips
Preheat oven to 350°
Cream butter, sugars, eggs and vanilla
Mix in flour, salt, baking powder and baking soda
Add in chocolate chips
Place 1 1/2 inch balls of dough on parchment-lined cookie sheet 2 inches apart
Bake 8-10 minutes
*Remove the cookies from the oven just before they turn golden brown, waiting until they start to brown will make the cookies crunchy once they cool.
Now if you’d like to bump this recipe to a whole other level, add some ramekins and some ice cream to send your taste buds for a splendid joyride!!
For these bad boys, I put enough cookie dough for about two cookies into a baking ramekin and bake at 345° for 15-20 minutes. You can find ramekins like these at Walmart or Amazon, they range from $10-$15 for a set of 6. And our ice cream scoop is from Williams Sonoma and it is THE BEST THING EVER! The liquid inside warms up as you shake it so it cuts straight through the coldest ice cream, no need to wait for it to thaw out! It will run you abour $20 at Williams Sonoma, but we found it for you cheaper on Amazon, if you want to give it a try for just over $15.
Unlike the cookies, you will want to let these get golden brown on top. The cookie is so thick that it needs to warm up enough to bake in the center too. I personally like to leave the centers a little doughy, but it’s up to you!
Allow the cookie to cool in the ramekin until cool enough to touch, then add a heaping scoop of your favorite vanilla ice cream and dig in!! We prefer the Costco brand vanilla ice cream, but… they discontinued it *GASP*!!!!!! At first I was so upset, but they replaced it with Humboldt Creamery Super Premium Vanilla Ice Cream, and it is just as creamy and delicious, so give it a try!! Not only will your taste buds thank you, your guests will be wowed as well!
Let me share one more secret with you before you go… I make a huge batch of cookie dough to keep in the freezer. If friends stop by for dinner, family comes over for games, or if we’re watching a movie and need something delicious to eat, I snag some cookie dough and make myself a delicious ice cream cookie!!
Hope you love it as much as we do!!!