Today’s back-to-school cookie recipe is by Vanessa from I Never Grew Up. I’m super excited about today’s cookies because I’ve been wanting to try this chocolate chip cookie recipe for a really long time. I’ve heard Vanessa tout it is THE BEST chocolate chip cookie but have yet to sample one. Finally, my dream has come true. We’ll be making these cookies this weekend for sure.
Does your husband make the best cookies in the whole wide world? Oh wait, THAT IS ME. How many times has he made them during this last pregnancy of mine? I refuse to answer. All I know is my name is Vanessa and I emotionally eat my husband’s amazing cookies. And he continues to make them to survive this last pregnancy of mine. Also I would not follow me on instagram because then you will really see how often he makes them for me.
It has gotten to the point that when I see other recipes on Pinterest, or on someone else’s blog, or even when someone alerts me that they have finally found *the* chocolate chip cookie recipe…that I scoff, I get angry, I can’t believe they would even spit in my face like that!
If you want the best oversized, bakery-style perfection in a chocolate chip cookie…THIS is what you need to be doing. Not the silly other attempts you see out there. Believe me, this even started a Chocolate Chip Cookie War with my extended family last summer.
The pictures in this post are of the two last times we made them—one time with chocolate chips, the other time with mini M&M’S. Also we use fresh eggs, a higher quality of butter, and organic raw sugar. Gotta step up your quality ingredients if you want the best of the best. We have had to make them while visiting people in their kitchens with just average ingredients—and they are still better than YOURS for sure.
There is one thing I will bet on with my my whole life, one statement I will always say with conviction and pride: MY HUSBAND DOES IN FACT MAKE THE BEST CHOCOLATE CHIPS COOKIES!
Oversized Chocolate Chip Cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 T vanilla extract
1 egg yolk
Just under 2 cups of semisweet chocolate chips (or M&M’S or milk chocolate or whatever your little heart desires, but I would do semisweet for sure when making them for the first time)
Preheat the oven to 325 degrees.
Sift together the flour, baking soda and salt, set aside.
In another 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.
Combine both bowls of ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Pam your cookie sheets and get your cooling racks ready! Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Let me show you this step so you can see how you actually use a 1/4 measuring cup and how to space them:
Bake for 12 to 14 minutes in the preheated oven, or until the edges are lightly toasted. We always like them just a TOUCH underdone. Cool on baking sheets for a couple minutes and then put them on your wire cooling wracks to cool completely.
Yield: 1 1/2 dozen
|Name: Vanessa Brown|
Blog: I Never Grew Up
Mom to four girls under 6, Homeschooler, Costa Rica Dweller, sometimes Blogger. And when I get some free time, I would love to have some hobbies in these bios of mine.
Previous back-to-school treats:
- Chocolate marshmallow cookies from Oh Sweet Basil
- Black forest cookies from Cafe Johnsonia
- Peanut butter & jam oatmeal thumbprint cookies from Foodie Crush
- Cherry chocolate chip oatmeal toffee cookies from Barbara Bakes
Feel free to “like” is this REALLY my life? on Facebook. It won’t earn you an extra entry in any giveaway but it will give you warm fuzzies. Even better.