Everyone has a version of their favorite chocolate chip cookie, whether it be soft or crisp, thick or thin, loaded with a lot of chocolate or barely chocolaty at all. I don’t often call something “perfect” because it’s subjective. Even my husband, who loved these, doesn’t describe them as perfect. However, take a look at these ginormous, soft, and thick cookies filled with miniature chocolate chips. It’s hard to argue that these are not perfect. If you’re familiar with the restaurant chain, Panera Bread, these cookies are an awesome copycat to their Chocolate Chipper Cookie.
Talking about them isn’t going to convince you that these are best chocolate chip cookies ever, you should probably just make them and prove it for yourself.
This recipe has been updated so check out the new and improved set of directions here!
Chocolate Chip Cookie Recipe
(Makes 22 ginormous sized cookies)
Note: The dough needs to be chilled for 3 hours in the refrigerator.
- 1 cup (equivalent to 2 sticks) butter, room temperature
- 1/2 cup shortening
- 1 and 1/2 cups dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 5 and 1/2 cups, plus 1 tablespoon, plus 1 teaspoon all-purpose flour (sorry)
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup miniature semi-sweet chocolate chips
- In a very large bowl, mix the butter, shortening, brown sugar, and white sugar, until light and fluffy.
- Mix in the eggs and vanilla, until well combined. Set the wet ingredients aside.
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients, until combined.
- Stir in the miniature chocolate chips until evenly distributed.
- Chill the dough for 3 hours.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicon mat or parchment paper.
- Using a 1/4 measuring cup, scoop out dough, form into a ball, then slightly flatten with the bottom of the measuring cup. Four cookies per tray.
- Bake them in the preheated oven for 15 minutes.
- Let them rest for about 3 minutes and remove them to a cooling rack.
Store in an air tight container at room temperature or freeze them in a freezer friendly bag.
Oh man, where do I start? I must have written and re-written this post 50 times. (My husband the editor is probably getting tired of looking at it.) My mom and my sisters have been begging me to post this recipe because they have been anxious to make these cookies for themselves ever since they tried them at our Lake George family vacation.
You may have noticed this recipe calls for more ingredients than many standard issue chocolate chip cookie recipes, like shortening and cornstarch. While this recipe is super duper simple to make, some of you may not have shortening or cornstarch handy. If not, we all have to go to the grocery store at some point, add what’s missing to your list. They are inexpensive. Once you’ve made these cookies, you’ll be glad to have them handy in your pantry to make another batch of them. 🙂 Plus, it’s good to try something new and I’m certainly glad I did because these cookies are a winner!
So why did I add shortening in this recipe? It brings some fat to the party. It melts slower than butter and may help prevent them from spreading and turning it into a greasy disk, which means you may actually get the thick cookie you wanted in the first place.
Make sure the butter is room temperature. A trick to bringing cold butter to room temperature quickly is to pop it in the microwave for 15-30 seconds, just enough to take the chill out. Avoid producing any liquid butter because the process of creaming it with the sugar can be affected by that. I like the butter and shortening amounts used in this recipe because I was happy with the texture of the outcome (go figure).
White sugar makes a crispier cookie than brown sugar. Brown sugar, whether it be dark or light, is a mixture of white sugar and molasses and creates a softer and chewier cookie. This recipe uses more brown sugar than white sugar so that’s one of the reasons why these cookies come out soft and chewy.
Cream together the fats and sugars until smooth. This step will take a couple of minutes. It’s important to be patient. This part doesn’t come easy for me because I’m not the most patient person. 😉
Ah, the infamous cornstarch! Some bakers swear by using it. It can help to make a cookie chewy and thick. My husband thinks that it doesn’t do anything that the right amount of flour didn’t already do for you. He says he prefers using fewer ingredients where possible. I have not tried this recipe excluding cornstarch so all I can say at this time is that it didn’t hurt.
If you are a regular here, you know measuring flour is a pet peeve of mine. The correct method to measuring flour is by using a spoon to loosely pile the flour into the measuring cup and then leveling it off with a butter knife.
Keep in mind that the weather can also affect the amount of flour you need. If you need a little more or less flour the goal is cookie dough that seems relatively dry and stiff and barely sticky at all. At the same time, the dough should NOT look crumbly.
This cookie dough needs to be chilled for at least three hours. I know it’s a pain to plan this, but I think it helps turn out awesome cookies. My husband isn’t convinced that chilling time is always necessary. I’ll let you decide. 😉
I use a 1/4 cup measuring cup to scope each monster sized cookie.
I form the dough in the shape of a ball and then very slightly flatten the top. I find that shaping the dough using this method makes the cookies come out looking pretty.
Finally, they are ready! Was it worth buying a couple of extra ingredients? Was it worth patiently waiting and rearranging my life to give the dough time to chill? Heck yes!
A cookie always seems to make everything better, especially a chocolate chip cookie. My world could be hectic, but in an instant the first bite of this awesome cookie transforms me to a happy place. 🙂
It gets better. I love this picture. Can you tell how soft and chewy these are? Oh so yummy!
I love using mini chocolate chips. They are adorable. I guess most things in miniature size are adorable. Don’t let their size fool you because these cookies are loaded with chocolate it’s just in smaller bits.
I tend to shop for recipes by looking at pictures. Are you sold yet?
These cookies came out so thick that you only need one cookie (cut in half) to make a homemade chipwich. Hint, hint for a future blog post. 😉
My cookie pile is getting taller! Oh yea, more cookies for me. Although since each cookie is so huge, one cookie is enough to satisfy almost any sized cookie craving. These cookies are addicting because they are so delicious. I really can’t explain it. Even when I asked my family why they loved it they simply said “because it tastes awesome!” Lol. There you go.
Not only do these cookies taste perfect, they also look perfect. They look like I just picked them up from a bakery (but I didn’t have to spend big bucks to get them). Note to self: I must make these cookie again ASAP! Thanks to the Lake George trip, we have no more and I miss them. In fact I think my sister was almost in tears when she learned they were gone. My mom, three sisters, and I are already brainstorming on what variations we can make out of this recipe!
Straws? My husband asked me why I used them here. Chocolate chip cookies make me happy so when I was prepping for these shots I asked myself what props make me happy. These fun straws came to mind. Ah, the mind of a food blogger. Props can be fun? Yes. 🙂
How far did you read before realizing you must make this recipe? 😉 My family are like vultures around these cookies and I know exactly why.
[For some awesome tips on making these chocolate chip cookies (and other cookies), check out my Baking Cookies 101! ]
Adapted from: The Pinning Mama
Note: Not a paid advertisement for Panera Bread, King Arthur Flour, or Oxo. I’m just sharing my opinion.
Unintentionally, I’ve started a “perfect” series. They are my idea of the best of the best!
Meet the Perfect Crumb Cake.
And the Perfect Chili.