I’ve been searching for the perfect chocolate chip cookie for years now, and by golly, I do believe we’ve found it. I figured an obnoxious, wordy title would really draw people in, ya know?
Now I know that most everyone has that go-to, family chocolate chip cookie recipe that never fails (the Tollhouse recipe really is quite good.) But if you’re in the mood to try something new – here I am, sending my favorite recipe into the internet oblivion, hoping that I might be able to share the inexplicable joy it brings to all who consume it. They’re gooey and soft in the center, crisp on the outside, and ever-so-perfectly chewy.
I think a BIG part of what makes these cookies great are those gimongous chocolate chunks right there. They’re Ghirardelli Dark Melting Wafers! And they’re AMAZING. The self-control is not strong with these, my friends. They create large pools of chocolate within the cookie that are just, ya know, TO DIE FOR.
Now, my mom was in town this past weekend (and she actually helped me with this shoot! You’ll see her pretty hands a few photos down) and when she tried these cookies she said, “Luci, these cookies make me want to cry,” followed by, “these are the best chocolate chip cookies I’ve ever had.” I didn’t even pay her to say that! The proof is in the pudding, babes. They’re winners.
But, um, before we get too much further, there’s something you need to know. This is one of those recipes where chilling is mandatory. Not just for a couple hours, but overnight.
DON’T LEAVE YET!
I know that there are times (ie ALWAYS) where I want to make cookies and I look at a recipe and it says to chill and I’m all like NAH GIRL I need these now, ain’t nobody got time for chilling, but don’t do that with these guys. I am pleading with you, one exceedingly impatient person to the next, let them sit overnight in the fridge. Let ’em get comfortable with each other. It is WORTH IT!!! Pinky promise.
Okay so um, go forth and make cookies! Share the happiness with those you love. Like the age old adage, a chocolate chip cookie a day keeps the doctor away. Or something like that. Most likely because if you GIVE your doctor one of these cookies, they’ll be like, okay, your blood pressure is a little higher today, I get it. These babes are pretty dang good. You’re all clear. And you’ll be all like, uh huh, dang right, these are the best cookies ever. If your doctor is not compliant, well, you could just throw cookies at them, but it would be a really tragic waste of heavenly goodness.
I don’t really know why we got on that tangent of throwing cookies at doctors, but no worries, we’re done now.
Make like Nike and just do it! Make the cookies. Eat the cookies. And *don’t you dare skip that chilling step* ?
Makes approximately 2 dozen cookies
1 c unsalted butter, softened
1 c light brown sugar
1/2 c white sugar
2 T turbinado sugar
2 t vanilla
2 1/2 c all-purpose flour
1 t baking soda
3/4 t salt
1 1/2 c Ghirardelli dark melting wafers OR 12 oz of roughly chopped chocolate bars
In a large bowl fitted for a stand mixer with a cookie paddle attachment, or with a handheld mixer, cream together the butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes. Then, beat in the turbinado sugar, vanilla, and eggs, and continue to mix for another 2-3 minutes, until light, smooth, and creamy, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, and salt, and slowly pour that all into the wet ingredients. Mix together until thoroughly combined. Add in the chocolate wafers and mix until evenly distributed throughout the dough.
Scoop dough out into balls and lay on a cookie sheet side by side. Cover with plastic wrap and let chill overnight. Don’t skip that. I see you! I’m watching. Let it chill overnight.
Then, take the dough balls out of the fridge and preheat the oven to 350. Bake for 10-12 minutes, until slightly golden brown but not overdone. We want the ooey-gooeyness from every-so-slightly underbaking them 🙂