I promise I’ve been trying to focus on healthy recipes. In fact, I have a few waiting in the wings for the blog. However, sometimes I get distracted by sweets. Let me be honest here, chocolate chip cookies are typically not my jam. I mean, I’ll still eat one if that’s what’s available – let’s be reasonable, there’s still chocolate involved. But if I have other options, I will pick almost any other cookie on any given day. Maybe I’ve just had too many super plain tasting chocolate chip cookies in my day? I know you know what I’m talking about. Something mass produced for a cafeteria. Something lacking flavor and or quality chocolate.
Given my history with this all-American cookie, it is a wonder I was craving them the other night. I saw a friend post some chocolate chip cookies in her Instagram stories and I just couldn’t get them out of my head. So, I did it. I made some cookies from scratch and THANKFULLY wrote the recipe down as I created it. My cookie loving world has been forever changed! I’m going to make a big statement here and people will might try to argue with me (I’ll be respectful of your opinions if you’ll respect mine). These cookies turned out to be the best chocolate chip cookies I’ve ever had. I know you love your grandma’s recipe but I feel like that is only because you haven’t tried these yet. Bonus? They are still simple to make!!! Be sure to eat one (or four) while they’re still warm from the oven. You can thank me later.
- The toffee bits add a beautiful sweetness that is different from the chocolate chips. However, if you’re serving these to friends who have a nut allergy, please leave them out.
- Quality ingredients do make a difference in the cookie, especially when it comes to the chocolate. This recipe is the perfect reason to splurge a little and get the more expensive chocolate chips.
My Favorite Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/3 cup 60% cacao bittersweet chocolate chips
- 1/3 cup toffee bits
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, salt and baking soda.
- In a separate large bowl, beat butter with granulated sugar and brown sugar.
- Mix eggs and vanilla into butter mixture.
- Gradually stir in flour mixture until all ingredients are fully combined.
- Stir in chocolate chips and toffee.
- Scoop cookie dough into golf ball sized balls and place onto parchment lined baking sheet. Leave 2 ½ inches between cookies. Bake 15 to 17 minutes or until edges start to turn golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.
While these are certainly my favorite chocolate chip cookie, I understand that people have strong preferences when it comes to such a classic cookie. If you prefer soft batch, I’ve got you covered. You can check out my soft batch chocolate chip cookies here.