The Best Chocolate Chip Cookies you will ever put in your Mouth

A co worker made these cookies and I have to say they live up to the title she gave them. Every time she made cookies I ran to the staff table to get one. They are the perfect combination of crunchy/chewy buttery wonderfulness. I had to get the recipe because I knew I may need to have them in my life more often. She was kind enough to share and now I know why they are so special. The ingredients explain just why they are both crunchy and chewy and so tasty. As you can see it has both baking soda and powder. I believe thats what makes them crunchy and the dark brown sugar helps them to be chewy. These instructions are very concise and I have followed to a T and I have changed to fit my needs. 

I am a firm believer there is no such thing as the perfect recipe. always room for improvement because everyone is different in what they love. Try these and let me know what you think. 

Ingredients

3 1/2 Cups all-Purpose flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/4 teaspoon kosher salt

1 1/4 Cups unsalted butter

1 1/4 Cups + 2 Tablespoon dark brown sugar (packed)

1 Cup white sugar

2 large eggs

1 Tablespoon vanilla extract

12 oz chocolate chips

Recipe

Preheat oven to 350 degrees

1. Using a mixer with paddle attachment, cream butter and both sugars together as they are mixing. 

2. Sift or whisk flour, baking soda, baking powder, and salt into a bowl and set aside. 

3. Add eggs, one at a time, mixing well after each addition. 

4 Add vanilla

5. Reduce speed to low and add dry ingredients and mix until just combined. Stir in chocolate chips. 

6. Using and ice cream scoop (approximately 1/4 cup) form dough into egg shapes, place on cookie sheet and bake 12-15 minutes, or until light golden brown but still soft. They will appear "puffy" but will slim down after they have rested 1-2 minutes, then gently remove from tray and place directly on cooling rack. They need to rest for 5 minutes before eating. or storing. 

 *Size does matter. Anything smaller that 1/4 cup produces and inferior cookie, an ice cream scoop is perfect.

When I first made these I didn't have the right scoop size. I made them anyway. They were a little too small. When I made them the second time with the right size they were just a little to big. I now use the big scoop but I don't fill them to the brim. And they are perfect that way. I also ran out of dark brown sugar and they were still very good but not as good. I've yet to freeze them but I still want to try that. 

Chocolate chip caramel cookies

I love chocolate chip cookies but most of the time they turn out pretty bad so when you find a good recipe it’s super special. I found this recipe on Pinterest. The photo and the fact that it had caramel in it sold me. I wasn’t sure I was gonna like the but I was willing to try. Everyone I make these for just absolutely love them and can’t just eat one. It makes a lot of cookies so I scoop them into balls and store in fridge so we can have fresh baked cookies every day until they run out. Check out original recipe here. I adapted very little. 

When I was a kid my sister and I made chocolate chip cookies just so we could eat the dough. Now I eat a few bites because that kid in me still loves it but my stomach says no. It’s funny how you change over time. 

Ingredients 

3 Cups of flour

1 tsp salt

1 tsp baking soda

1 cup unsalted butter

1 3/4 cups brown sugar 

1/4 C. granulated sugar 

2 large eggs

2 tsp vanilla extract 

2 cups semi sweet chocolate chips 

1 cup caramel bits

Directions

Preheat oven to 350 degrees. In a medium bowl mix together flour, baking soda, and salt. Set aside 

In stand mixer beat sugars and butter until light and creamy. Then add eggs and vanilla. Scrape sides and mix again. 

Mix on low and add flour slowly. Once combined add chips and caramel. 

Scoop with small ice cream scoop 1 1/2 tablespoons. Bake for 11-13 minutes. 

Try them and let me know what you think. 

Butterscotch Bark

I found this recipe in Martha Stewart's Everyday food magazine. I used to love that magazine because it was full of wonderful simple recipes that have become staples in my home and I have passed on to many friends of mine. I am sad to say they don't offer this magazine anymore but thank goodness I saved all of my favorites. I hope that one day they will bring it back. 

This recipe is very easy and reminds me of the magic cookie bar meets brittle. The graham cracker with butter/sugar baked in is what makes it taste like butterscotch. My son just loves it and I have to say it lasts for many days after and still taste as good as the first day. However they don't last very long. This is good to make for friends or teacher gifts. Try them and let me know what you think. 

Once they are toasted and cooling

graham crackers must fill the entire cookie sheet

It's important to add chocolate chips after nut mixture cooled or they will melt

After it has baked for 10 minutes and bubbling

All done and ready to cool

Ingredients

1 cup chopped pecans
1 cup shredded sweetened coconut
1 cup semi sweet Chocolate chips
12 graham crackers
12 tablespoons unsalted butter
1/2 cup light brown sugar

Directions

Preheat oven to 350 degrees.  On a baking sheet spread chopped pecans and coconut and bake for about 5 minutes or until golden brown. Cool and then toss with Chocolate chips.

Line a 10 by 15inch backing sheet with foil. Break 12 graham crackers in half and fit them all on the sheet in a single layer.

In a medium sauce pan whisk butter and brown sugar over medium heat until melted and smooth. Spread over crackers.

Bake until bubbly, 10 minutes. sprinkle nut topping over the top and gently press down. Cool and then break into pieces.

Pecan Bars

I have been making these for years but this year I made them for The Great Food Bloggers Cookie Swap. I love them because they are very easy to make and simply Divine. I wanted to make something that could handle shipping and still taste great as the day I made them. By participating in this swap I received the names of 3 bloggers that I had never heard of to send a dozen cookies to each of them. And I also received a dozen cookies from 3 bloggers. It was so much fun to get such yummy cookies in the mail. My family enjoyed opening the boxes to see what lovely cookie we would receive. Each of the ladies took great care in making them and shipping them to me.

I hope the ladies I sent them to were as happy with them as me and my family were. My son Coolidge was sorry to see them go. I promised some yummy cookies were coming in the mail. I had a lot of fun swapping cookies with complete strangers.

I got this recipe from one of my favorite food magazines "Everyday Food." Try it and let me know what you think. I feel they freeze well too so you can pull them out and serve them to your guests later.

Ingredients
For the Crust

1 1/2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten

For the Filling
1/2 cup unsalted butter
3/4 cup packed light brown sugar
1/4 cup light corn syrup
1/4 cup heavy cream
1/4 teaspoon salt
8 ounces about 2 cups pecans

Directions

Make the Crust
1. Line 9 inch square baking pan with foil. In a food processor, pulse flour, sugar and salt to combine. Add butter, pulse until mixture resembles coarse meal. Add egg, pulse just until a dough forms. 2. Transfer dough to prepared pan, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes. Preheat oven to 375 degrees. 3. Prick bottom of dough. Bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the Filling
1. In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes. 2. Remove pan from the heat. Whisk in cream and salt; mix in pecans.

Assemble and Bake
1. spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (Create as flat a surface as possible). 2. Bake until bubbling and amber colored, 18-22 minutes. Cool Completely in pan. 3. Using foil lift cake from pan; peel off foil. With a sharp knife cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

Crust ready to bake

Ready to cut into bars

Ready to be shipped

Ultimate Chocolate Chip Cookies

I have made countless chocolate chip cookies since I was a kid. I remember making cookie dough with my sister and never actually baking a single cookie because we liked the dough better. I also remember have a big belly ache after we were done. Every cookie I made was only really good right out of the oven and hard as a rock about 30 minutes later. 

I found City Bakery here in NYC from the Martha Stewart show. I traveled all the way down to Chelsea just to try this tart that they featured on her show. The tarts were expensive and amazing. I also discovered the ultimate chocolate chip cookie. It was exactly was a chocolate chip cookie should be crispy on the outside and chewy in the inside. After that cookie I decided I was on a mission to figure out how to make mine the same way. 

I watched the food Network where Alton Brown broke down why a cookie is cakey, crispy, flat and chewy. I tried applying what I learned and still couldn't get it right. I googled how to make City Bakery chocolate chip cookie and found an article where the baker, Maury Rubin revealed some tips on how he makes his cookies. Oh boy was I excited and this is the recipe that came to be.

Tips: Use cold butter instead of room temperature, Have dough sit in the refrigerate for at least 24 hours (I can never make it that long but noticed the longer they sit the better they are), and DON'T OVER COOK. 

Ingredients

1 1/2 c. Flour

1/2 tsp baking soda

1/2 tsp salt

1 stick unsalted butter cold and cut into pieces

1/2 c. sugar plus 2 tbs

1/2 c. brown sugar plus 2 tbs (tightly packed)

1 tsp. vanilla extract

1 large egg

1 c. chocolate chips

Directions

In a medium bowl sift together flour, baking soda, and salt and set aside.

Using a mixer fitted with a paddle attachment cream the butter on medium speed until pale yellow. Add sugars and vanilla. Cream together until smooth. 

Add egg on low and stop once incorporated. You don't want to over mix. 

On low speed, add flour mixture until just incorporated. Scrape down the sides and using a wooden spoon combine chocolate chips. 

Scoop dough into balls with small ice cream scoop into a container and refrigerate for the day. Bake at 375 degree about 2 inches apart for 10 to 14 minutes. I like to turn the pan after 10 minutes of cooking and cook another 2 to 4 minutes. 

Give these a try and I promise you will see a difference. You can also freeze them just like this and bake right out of the freezer. You will have to bake a little longer but still same result. 

Coconut Jam Thumbprints

I make these every year and every year my friends ask for the recipe. They are easy to make and quite addicting. I got this recipe from the Barefoot Contessa Family cookbook. She is one of my favorite tv cooks. I have several of her books and am rarely disappointed with a recipe I've used. Try these delish cookies and let me know what you think. They would be a great hostest gift for New Years eve or day party. 

Ingredients

• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 egg beaten with 1 tablespoon water, for egg wash
• 7 ounces sweetened flaked coconut
• Raspberry and/or apricot jam

Directions

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Christmas Sugar Cookies

Since I was a kid me and my sisters have been making these sugar cookies. I am happy to say I now make them with my own kids. I don't know where the recipe orginated, I just know that we got it from my grandmother. I don't like cutout sugar cookies that are hard to bite through. That is why I love this recipe. The cookies are crisp on the outside but soft in the middle.

Ingredients

2 1/2 c. flour
1 tsp baking soda
1 tsp cream of tartar
1 1/2 c sifted Confectioner sugar
1 c. Butter
1 egg
1 tsp Vanilla
1 tsp Almond

Recipe

Combine flour, soda and cream of tartar and set aside. Cream sugar and butter. Add egg and flavoring and then add dry ingredients. Chill for two hours. Pre heat oven to 350 degrees. Roll out dough and cut into shapes. Bake for 7-8 minutes

Peanut Butter Blossoms

I have had this recipe for the longest time that I don't even remember where it originated from. I have been making these cookies since I was a kid. To me it is the best peanut butter cookie and oh boy have I tried many. I think what I like about this cookie is that it reminds me of the peanut butter in the middle of a Reese's cup. I make them every Christmas because to me they are THE holiday cookie. I hope you try them and think they are just as delish as I do. If you have a better recipe please share.

Ingredients

1 1/4  c. flour
3/4 tsp baking soda
1/2 tsp salt
1/2 c. shortening
1/2 c. Creamy Peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
11 ounce bag of Hershey kisses

Recipe

In a medium bowl mix together four, baking soda, salt and set aside. With a mixer cream together shortening and peanut butter until well blended. Then add both sugars. Add egg and mix until combined. Slowly add dry ingredients until all incorporated. Chill in refrigerator for 1 hour.

Roll into small 1 inch balls and then coat with sugar. Bake at 375 degrees for 8-10 minutes.  Immediately after you remove from the oven place a Hershey kiss on each cookie and then let cool.

Cornflake Marshmallow Chocolate Chip Cookies

Cornflake Marshmallow Chocolate chip Cookie

I was watching Martha Stewart and saw these cookies that I just had to make. Anything with chocolate and marshmallows is a must try. However, Christina Tosi called them Cornflake marshmallow chocolate chip cookies and the cornflake part kind of turned me off. I kept watching and saw the cookie at the very end and when she described it as crunchy on the outside crispy on the inside. I knew then that I was going to make them as soon as I went out and bought some cornflakes. During the show Martha says the dough is delicious and so I tried it and let me tell you I could have eaten the entire bowl raw. The combination of flakes and marshmallows creates a carmel in these cookies that is to die for. Here is the recipe off of Martha's website. Christina wrote a created a great book called "Momofuku Milk Bar."   If I didn't put myself on a no more cookbook rule because I live in a tiny little apartment, I would run out and get it now. If you don't want to make these cookies but are dying to eat them you can also order them on her website Momofuku. If you live here in NYC you can go to one of her shops and eat one of these cookies or try another. They take a bit more time then the average chocolate chip cookie but well worth the work. Ours were gone before the day was over. If you make them please let me know what you think.

Cornflake Chocolate Chip Marshmallow Cookies
Makes fifteen to twenty
Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg

½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows


1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.
2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.
3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.
4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)
5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.
6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Good luck keeping a stash around.