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:
- 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.
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.)