The Best Damn Chocolate Chip Cookies Ever


My first batch of 2016 was to pay off a debt.

No, no. The local casinos aren’t taking cookies as currency, nor has my bookie Vito figured out where I live.

I probably shouldn’t call it a debt actually. It was a thank you gift…because my cats are assholes. Over Thanksgiving, my friend came over to take care of my cats Mo and Gil, and at least one hid from him a good chunk of the time, causing him to worry that he’d lost one of my cats. This was all unbeknownst to me until I got back. I felt bad he had worried so much over these two jerks, and I know he enjoys cookies. img_0017

I made these last year (December 13: Chocolate Chip Cookies) and they never disappoint.

(The recipe is one I found on Pinterest a few years ago, which makes me want to point out that I started doing this nutty cookie thing in 2004, before Pinterest. You know, pointing this out is like when I tell my students that I went to college before Google–I think I am making a point of how awesome and smart I am, but really I’m pointing out just how old I am.)



Thick and Chewy Chocolate Chip Cookies



  • 2 cups plus 2 tbsp (10 5/8 oz) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed (7oz)
  • ½ cup granulated sugar (5oz)
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 1 – 1 ½ cups semi-sweet chocolate chips
  1. Adjust oven racks to upper and lower-middle positions.Preheat oven 325°.Line two cookie sheets with parchment paper.
  2. Whisk dry ingredients together in a medium bowl; set aside.With electric mixer, or by hand, mix butter and sugars until thoroughly combined.Beat in egg, yolk, and vanilla until combined.Add dry ingredients and beat at low-speed just until combined.Stir in chocolate chips.
  3. Roll a scant half-cup of dough into a ball.Holding dough ball in fingertips of both hands, pull apart into two equal halves.Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).Do not overbake.



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