Yes my friends, hands down the BEST CHOCOLATE CHIP COOKIE I’ve ever had the opportunity to meet. It’s OMG delicious…just the sugar syrup that is made to add to flour for the dough is yummy enough to pour over some icecream…it’s that good.

I will share with you the first recipe of it that I tried and then in RED note the adjustments made to make it even better…I found this on a fun little blog called Thrifty Mommy…she had listed the top 100 recipes of 2007 from the Food Network. They are yummy–crunchy on the outside…chewy on the inside…PERFECTION.

Here you go.

This is such an easy chocolate chip cookie. No special equipment, no creaming–a perfect cookie to do with kids.

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract used the CENTRAL MARKET VANILLA–YUMMO
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks changed this to MINI Semisweet chips
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda 1 teaspoon
  • 1 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) I used my 1TBSP scoop and HEB parchment paper.

Melt the butter in a small sauce pan. Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons (used 1 TBSP cookie scoop–not heaping) of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days. The reality is these don’t last that long.

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