comment icon 217 more comments And I really love these cookies. These are the PERFECT chocolate chip cookies. I’ve made hundreds of thousands of millions of cookies in my 26 years of life, and that is a fact. Theeeeese are probably my all-time favorite. Okay, that’s hard to commit to. Because what about these? My other all-time favorite, the peanut butter chocolate chip oatmeal cookie? Can you settle knowing that these are my current all-time favorite? Time will tell which one actually wins out. But considering I’ve made three batches of these in one week which equals out to about 10 1/2 cookies per day, I think things are looking good for this recipe. Just so you know, I didn’t eat all those. Mm mm. I first made these when I was actually planning to make cookie brownies. I was missing my best friend who makes the world’s best cookie brownies, so actually I was sort of missing her AND her cookie brownies, and I fully intended to make the cookies AND the brownies. Cookie brownies. It’s normal to bake in 100 degree weather, right? Come look at my shirt right now. Not even funny. But what happened instead was that I started making the cookie part, realized I had no brown sugar, and decided to just go for it with ONLY WHITE SUGAR. I tried to make up for the brown color and flavor (uh, sort of) by adding a little maple syrup. Turns out I only had a tablespoon of that, too. I went for it anyways. And the result was phenomenal. So phenom that I decided to ditch the brownie part. At first I thought they were going to be weird. They came out looking a little bit like my legs in February: pale city. But as they cooled it was like magic. The color evened out and they firmed up perfectly, in that soft but firm cookie way where you can bite it without it falling all over the place but it won’t make a crunching noise? you know that one? and it was thick, and chewy, and buttery soft but not cakey… ohmygosh. It was cookie perfection. Also a bonus is that we are using the whole bag of chocolate chips here. None of this measuring most of the bag and being left with an awkward amount of chocolate chips that you can’t really do anything with except eat plain. Nope. We’re going all the way with the chippers. Dump them in. And as a result, the cookies are so chocolate chippy. I promise you won’t have one of those sad moments where you get to the end of your cookie and realize the last bite has no chocolate chip in it. These are loaded. Buttery, soft, thick, chewy cookie perfection. And the perfect welcoming gift for my friend Angie to the Philippines! Our last visitor of the year. I feel some good times coming on. I love you guys. I hope these make you insanely happy. Update: 300,000 cookies later, I’ve put together this post outlining some simple tips that I use when I bake these cookies that I think will help your cookies turn out thick and chewy and buttery-perfect! 4.4 from 51 reviews Update May 2015: I have recently posted a new version of this recipe that still gets the soft texture WITHOUT requiring any high maintenance butter melting/cooling. Here’s the new recipe!
