Mom It Down: Awesome Chocolate Chip Cookies.

These chocolate chip cookies are the antithesis of a chocolate chip cookie. I know. That probably doesn’t make much sense. But let me explain. You know how, generally speaking, chocolate chip cookies are usually really truly awesome and full of flavor when they are right out of the oven? Well, these? These are the opposite of that. That’s not to say they aren’t great out of the oven; what chocolate chip cookie isn’t great straight out of the oven? But these? These are magic! They actually get better as they cool. I’m not even kidding. They’re full of flavor days after they leave the oven. I have no idea why. It’s not like they’re all that different from the rest. But for some reason these are fantastic. I will never make another chocolate chip recipe ever again. Maybe.

You should make these cookies.

Original recipe taken from All Recipes and modified ever so slightly.

What you will need:

  • Mixer
  • Cookie sheet


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips/chunks

Mom it down!

Preheat oven to 350.

Add butter and sugars to the mixer. Mix that up until it’s creamy. Add eggs one at a time, mixing well between each one. Add vanilla.

Add baking soda to 2 teaspoons of hot water. (I used tap.) Stir that up until it’s dissolved and then add it to the mixer.

Add salt. Add the flour. Mix that up well. Add the chocolate chips.

Drop them on a cookie sheet.

Bake for 10 to 12 minutes. (Temperatures and tastes vary. Mine needed 12 minutes because our oven lies. Just keep checking on them. You do NOT want to overcook these. Trust me.)

You’re done! And it’s gonna be awesome.

Overcoming obstacles

I can’t think of any honestly. They are relatively easy as is. I reckon if you wanted you could skip the whole step with the baking soda and hot water and just add the baking soda to the flour itself. Otherwise, it’s pretty simple.


Add some nuts or milk chocolate chips instead of dark. (We prefer dark here, but I do love milk chocolate as well.)

I think my mother makes a chocolate chip cookie that uses ONLY brown sugar. I reckon you could substitute the white out for brown, but I am not sure. If that’s my mother’s trick, however, it might be well worth a shot. Because her cookies are the only chocolate chip cookies better than these.

Also: I almost forgot, I did sprinkle some salt to the tops of a few of these and sugar to others.

As usual, hit me with ideas and or suggestions!

(I had this ready last night and in my sick state, I apparently didn’t hit “publish”. Ugh.)


  1. OK, so I skimmed down to the photos, and since there was nothing in the shot to give me a sense of perspective, the photo of the chocolate chunks looked like an Entire. Pot. Of. Chocolate. Oh. My. God.

    After I realized that it was actually a much smaller amount of chocolate, I was less enthusiastic about this recipe. ;-)


  2. Yeah, come to think of it? Skip the damned cookies altogether and go straight for the chocolate. So much easier! And it totally quenches any cravings.


  3. Why did you sprinkle some salt and some with sugar? Is it a trick you know?


  4. I made these last night and they came out real nice. Thanks!


  5. These look great – I’ll definitely give them a shot. I usually go with the Nestle recipe from the back of the bag and add a bit of cinnamon and nutmeg.


  6. I actually have a cooking tip! Scary, I know! I love chocolate chip cookies though and there was an article a year or so ago in the NYT about what made the perfect chocolate chip cookie. The one secret every baker they interviewed had was letting the dough rest. At a minimum, you should refridgerate overnight. They seem to think 36 hours was the magic number. I even saved the link to the article:


  7. I made these cookies and everyone in my family thought they were amazing. My teenage son said, “Mom, keep this recipe!” and “These are like something you buy at a bakery!” There must be something to the baking soda trick. I found a recipe years ago that was similar and you used 1/2 cup of butter and 1/2 cup shortening. The dry ingredients were the same. Thanks for sharing!


  8. oh my god. these were amazing. i’ve tried dozens of other recipes and these are the best!


  9. I hope this works here in Oz.
    Sadly the Nestle and Ghirardelli do not, they just go flat and dry.


  10. I just made these and they turned out great. I ended up making some modifications (whole wheat flour, I had to add some olive oil because I was short on butter and I mixed half a cup of peanut butter, a little oatmeal and some pecans). Yum.


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