In case you’ve forgotten (or didn’t know), I’m obsessed with cookbooks and cooking magazines. I own waaaaay too many, but I don’t even care, I just keep buying them anyway. Before I left for Arizona last week, I pulled out a stack of older cooking magazines so I could take a few on the plane with me. One of them I took with me had a recipe for the “World’s Best Chocolate Chip Cookie” (I’m sure that recipe was the main reason I bought that magazine). I sorta forgot I’d packed the magazine and we never made them. . . .talk about a travesty!
If you’ve followed my blog for a while, you know how I feel about chocolate chip cookies. I love them like I love cookbooks! I can’t get enough of them, which is why I’m always trying new recipes. Let’s be honest, you can never, ever have too many chocolate chip cookie recipes. So of course when I saw a recipe for the “World’s Best Chocolate Chip Cookie” I absolutely had to make them.
These cookies are crispy on the outside, chewy on the inside and filled with chocolate chunks and mini chocolate chips. I absolutely loved them! The recipe calls for a bag of semi-sweet chocolate chunks, but I chopped up some Belgium milk chocolate bar ( I buy them at Trader Joe’s). The dough does need to chill for a couple hours before, so plan ahead. Everyone has different ideas of what the perfect chocolate chip cookie is. To some, this recipe might just be the world’s best chocolate chip cookie.Print
- 1 cup butter (, melted and cooled)
- 1½ cups firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 3¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (11.5-ounce) bag semisweet chocolate chunks (I used a a high-quality milk chocolate bar, cut into chunks)
- 1 cup mini semisweet chocolate morsels
- In a large bowl, beat melted butter and sugars at medium speed with a mixer until creamy. Add eggs and egg yolks one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour and next 3 ingredients. Gradually add to butter mixture, beating until combined. Beat in chocolate chunks and morsels. Cover, and refrigerate for 2 hours or up to 3 days.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Using a ¼-cup spring-loaded scoop, drop dough, 2 inches apart, on prepared pans. Bake for 12 minutes or just until edges of cookies are browned and tops are starting to brown. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Store cookies in airtight containers up to 3 days, or freeze in resealable plastic bags up to 1 month.
Recipe Source: Delicious Family Favorites Magazine, 2014
I linked up at: Buns in My Oven