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Killer Chocolate Chip Cookies

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These Killer Chocolate Chip Cookies have both semisweet and bittersweet chocolate, dark brown sugar and an extra egg yolk. The first time I made them, I scooped out 1/4 cup of dough per cookie. This time, only a rounded tablespoon of dough was used per cookie, thus alleviating any guilt when going back for seconds!

Scroll down to find out how my tips and recipe for making the best chocolate chip cookies! You’ll love these.

Killer Chocolate Chip Cookies arranged on a round white plate
 

Killer Chocolate Chip Cookies

I came across this recipe back in 2010, shortly after I started this blog. Nestles Tollhouse chocolate chip cookies were on our regular dessert rotation as the picky hubby could eat them morning noon and night. Yes, he’s been known to eat a “breakfast” cookie, thanks to his great aunt Kate, who spoiled him with cookies upon awakening! But I was willing to veer away from the tried and true and test out a new recipe.

My friend, Danielle, baked 6, yes, SIX, batches of different chocolate chip cookies back then and declared these Killer Chocolate Chip Cookies as the winners.  How could I not try them?  As there was no oatmeal, nuts or funky chips involved, I predicted the family would approve.

Killer chocolate chip cookies in a small white bowl

How to Make the Best Chocolate Chip Cookies

I have tried numerous chocolate chip cookie recipes, but the simplest always get the best reviews from my family. Jacques Torres’ Secret Chocolate Chip Cookies may be my hubby’s absolute favorite, but their huge size carries some weight. Here are some tips for making the best chocolate chip cookies:

  • Have your butter and eggs at room temperature so they incorporate into the batter well.
  • PRO-Tip: Mix by hand or with a mixer on low speed, as beating on a higher speed will add air into the dough and change the consistency of your cookies. We like chewy, not cakey cookies. I prefer to use a sturdy wooden spoon to mix cookie dough.
  • Use the best quality ingredients for the best quality cookies. Name brand US butters or European butters have less water added, pure vanilla extract tastes much better than imitation, and better quality chocolate chips will definitely make for tastier cookies.
  • A combination of semisweet and bittersweet chocolate chips provides more chocolate oomph for your cookies. Feel free to use all semisweet chips if you want less chocolate intensity. PRO-Tip: I like to reserve a few extra chocolate chips to garnish each cookie when they’re fresh out of the oven.
  • I swapped out the brown sugar for dark brown sugar for increased caramel undertones. If you don’t have dark brown sugar you can make it at home by mixing in 1 tablespoon of molasses into 1 cup of light brown sugar.
  • An extra egg yolk is added to the dough adds extra richness, tenderness and flavor.
  • Once the dry ingredients are added, mix just until the flour is incorporated. PRO-Tip: Over-mixing will encourage gluten development and therefore, less tender cookies.
  • Bake on parchment lined baking sheets for easy cleanup and cookie removal.
  • For chewy cookies, slightly underbake your cookies. If you overbake, they will not be soft and chewy.
  • All ovens cook a little differently, so your first batch may not be perfect. Adjust your baking time as needed and make a note of what timing worked best with your oven.
  • I like to use a medium cookie scoop for equal sized cookies. If desired, roll the dough into balls after scooping to encourage them to cook into perfect rounds.
  • In an ideal world, all your cookies will bake up with a consistent size and shape, but that’s not the case most times. I like to use a spatula to tap the cookies into shape while they’re hot and pliable, fresh out of the oven.
  • If baking the smaller cookies, using a 1 1/2 tablespoon scoop, bake for about 12 minutes.
  • If you want the larger cookies, using a 1/4 cup scoop, bake for 14-16 minutes.


Originally shared in 2010. Text and photos updated in 2019.

A Few More Chocolate Chip Cookie Recipes

These Layered Chocolate Chip Cookies may be the most unusual of the bunch, but they’re still utterly delicious! And the caramelly undertones of these Jumbo Chocolate Chip Cookies are due to both a bit of molasses and dark brown sugar!  If you want really big, this Skillet Chocolate Chip Cookie has your name all over it!

 

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Killer Chocolate Chip Cookies arranged on a round white plate

Killer Chocolate Chip Cookies

Killer Chocolate Chip Cookies! For those times you’re dying for a classic chewy chocolate chip cookie.

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Total Time: 31 minutes
  • Yield: 36 small cookies 1x
  • Category: Dessert, Cookies
  • Method: Mixing, Baking
  • Cuisine: American

Ingredients

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 sticks softened butter

1 cup dark brown sugar

1/2 cup sugar

1 tablespoon vanilla

1 egg

1 egg yolk

1 cup semisweet chocolate chips

1 cup bittersweet chocolate chips (I used Ghirardelli chips)

Instructions

Preheat oven to 350 degrees. Line baking sheets with parchment.

Whisk together the flour, salt and baking soda in a medium bowl and set aside.

Cream butter and sugars until well blended.  Add vanilla, eggs and egg yolk, and mix until light and creamy.

Stir in the flour mixture until just incorporated.  Stir in chocolate chips.  Chilling dough is optional.

Drop by 1/4 cups or 1 1/2 tablespoonfuls onto baking sheets.  Bake about 14-16 minutes for large cookies or 12 minutes for small cookies or until the edges are browned and centers look cooked.  Cool on sheets.

Notes

Adapted from Hugs and Cookies XOXO

 

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29 comments on “Killer Chocolate Chip Cookies”

  1. Love the towels (but you know me, I still think Skinny B*tch)

  2. Those cookies look absolutely perfect!

  3. Kimberly…they’re the best still a bit warm, aren’t they? Thanks!

    Carole, LOL…love it!

  4. Thanks, K!!!

  5. Wow she baked 6 batches?? Tell her thanks for doing the research! The winners look amazing! I’ll have to put them on my list of things to bake!

  6. Julie, isn’t it nice to have a friend like that? Hope you try them 🙂

  7. Wow, Liz, those cookies look amazing.I am drooling for one of them.Love the towel too.It’s perfect!

  8. Thanks, Paulette!!

  9. I’ll have a breakfast cookie please:@)

  10. These chocolate chips look killer good. Really chewy and delicious. It’s amazing how far your photography skills have come from 2010!

  11. I could eat those for breakfast for sure! They look and sound amazing. I think I can see your reflection in the glossy chipits :).

  12. Love these chocolate chip cookies!  So good!

  13. These really are killer!! I’m loving the plethora of chocolate chips and need these in my life immediately 🙂

  14. Soft chewy with crisp edges…they look perfect, Liz.

  15. Chocolate chip are among my favorite 🙂

  16. A chocolate lovers dream come true!! Simply delicious with a warm cup of Joe!

  17. I’m going to make these immediately! Love that they have two kinds of chocolate and I bet that extra yolk really does give them a ‘killer’ texture!!

  18. these cookies looks amazing and perfect!! hugs!!

  19. There is nothing better than one of these fresh out of the oven!

  20. The only chocolate chip cookie recipe I use!

  21. What temperature do you bake these cookies at, I didn’t see it anywhere?

  22. I always put an extra yolk in mine as well! These look so yummy Liz!!!

  23. I’m all for trying another chocolate chip cookie recipe! You can never have too many in your repertoire!

  24. I slipped up today and ate 2 Chocolate chip cookies from Royal farms. Now I feel like a fat turd. L 😛 L

  25. Chewy, crispy and small sized…they sound great. I think I will have to hide them from myself. 🙂

  26. You always have the best selection of chocolate chip cookies Liz, these are definitely another winner. 

  27. These sound awesome Liz and I love all the tips. In my mind no one can have too many chocolate chip cookie recipes!

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