The World’s Most Amazing Chocolate Chip Cookies

IMG_5995Yes, I said it.  The.  Best.  In.  The.  World.

There’s only one real problem with these cookies, and that’s that they are really difficult to get into the oven.   Because the batter is incredible.   Seriously, I’ve considered serving people just the batter as a dessert but I think they’d think that’s just weird.   But I can guarantee you they’d really like it.

I make these with fake eggs (or eggs in the carton or whatever they’re called).   Why?  Because, basically it means that you can eat the whole bowl of dough without any risk of salmonella.   Indigestion, maybe – but if you eat a whole bowl of cookie dough that’s your own damn fault.


·        2 1/4 c flour

·        1 t baking soda

·        1 t salt

·        1 cup butter, softened to room temperature

·        ¾ cup granulated sugar

·        ¾ cup brown sugar

·        2 large eggs

·        3 t vanilla

·        1 bag, semi-sweet chocolate chips

·        ¾ cup butterscotch chips *

·        1/3 cup Heath® bar chips *

·        Sea salt **

*   These are what I like to put in.   The amounts are “ish”, and you can take them out or add things (pecans, walnuts, white chocolate chips…whatever).   Play with it a bit and see what you like – basically, once you get the base dough done you can throw in whatever you’d like.  It’s fun and boy is it good.

**  This is if you’re feeling super-fancy.   Don’t mix it in, just sprinkle it on top of each cookie just before you put the baking sheet in the oven.

Mix flour, baking soda…well really, just throw everything into a bowl except the chips.   Mix until it’s fully mixed.   Then add the chips (and whatever other stuff you want to throw in there).   Refrigerate.

Now, there’s two ways you can go from here:

1.  Eat the dough.   Done.   By the way, if you do this, you save on electricity because you don’t need to use the oven.   Just sayin’.

2.  Preheat oven to 350.   Put tablespoon-sized balls onto a cookie sheet (I usually line my baking sheet with parchment paper because then you don’t have to clean the sheet, which is sort of a pain).

IMG_5667Cook for about 8 minutes, or until they’re starting to get a little brown on the underside then cool them on a wire rack.  Then eat them.  Warm is awesome, but they don’t have to be.  Just be prepared for them to go VERY quickly.



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