I haven’t shared my chocolate chip cookie recipe with very many people because, well lets face it, everyone has a chocolate chip cookie recipe. HOWEVER, this recipe has stood the test of time for my family. We have tried probably 4 or 5 other recipes over the years since making this recipe and this one is the one that every cookie is compared to.
Part of the draw to these cookies is that I have combined 3 different kinds of chocolate chips AND toffee pieces. None of these things individually change the cookie but overall they make a really good tasting dough. The other things that are really important to watch for are the butter- make sure it is softened but NOT soft/melted. Ideally it is juuuuust soft enough. I personally have gotten better results for this in the microwave for 15 – 20 seconds. Make sure the butter and sugars are really mixed together in the first stage too. You want a really good creamy mixture in this step, you cant over mix here so make sure its creamy and fluffy. From there, take your time and add eggs one at a time and then your dry ingredients and don’t over mix the eggs. If you take these steps with this recipe you will get a perfectly fluffy / gooey cookie PACKED full of flavor.
Ok, ok, lets get to it.
- 1 cup salted (yes, salted) butter softened
- make sure its not too soft, just soft enough to smooth with the sugars
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 3 cups flour (I like king Arthur brand all-purpose)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt or pink Himalayan salt
- 1 cup milk chocolate chips
- 1 cup bittersweet chocolate chips
- 1 cup dark chocolate chips
- 1 cup toffee pieces
- Mix flour, baking soda, salt and baking powder together in a medium sized bowl
- In a mixer with the paddle attachment combine butter and sugars and cream together for approx 2 minutes or until REALLY combined and fluffy. You cannot over mix this step so make sure its really smooth and fluffy
- Add eggs, one at a time on a slow speed
- Add vanilla mix on slow until just combined and turn mixer off while you grab the dry ingredients
- Add the dry ingredients one cup at a time and mix on a slow speed until just combined
- Add all chips and toffee and mix only until evenly mixed in – still in the mixer on slow
- Using a cookie scoop, tablespoon or a spoon, shape all of the dough into cookie balls and place in the fridge for a minimum of 30 minutes.
- I tested this out tonight – I baked one cookie right away with no refrigeration and it just cooks too fast and doesn’t turn out as gooey and moist in the middle as it should be.
- Preheat oven to 375
- Transfer a few onto a new cookie sheet and bake for 9 minutes or until slightly browning on top.
- Let rest for a few minutes… it will cook the inside JUST enough to give you the ooey gooey chewey perfection.
- freeze the rest of the cookie dough balls in a freezer safe bag or continue to bake them all.