I first posted these cookies a long time ago, but I feel like they deserve a re-post with some updated pictures! These cookies are seriously amazing. They are, without a doubt, my favorite cookies EVER. I love that the cookie base is so incredibly adaptable. I’ve used the same base to make double chocolate mint chip cookies, almond chocolate chunk cookies, almond joy cookie bars, cracker jack cookies… you name it. You can throw in pretty much anything, and they will come out delicious!
I think the magic of the recipe comes, in part, from the ingenious way in which they are shaped. I was totally skeptical at first, but now I’m sold! It’s funny, though, because every time I make them with other people, they’re totally weirded out by the cookie shaping, but by the time the cookies are out of the oven, they’ve jumped on the bandwagon.
I like to make 18 giant cookies, but you could easily make smaller cookies. I think the larger cookies are awesomely gooey and delicious, though. Yum!
Perfect Chocolate Chip Cookies
adapted from How Sweet Eats
12 tablespoons butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
Preheat oven to 325. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. Divide dough into eighteen large balls. Pull each ball into two pieces using your hands. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top of the first half. Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on baking sheet for 5-10 minutes, then remove to cooling rack. Enjoy!