Stella’s Best Chocolate Chip Cookies

Pure cookie heaven.

Stella wanted a pure chocolate chip cookie bake up, and these fit the bill perfectly. Usually I can’t stop myself from adding nuts, oranberries, or oats …. you know what I mean! However, her request was clear …….. slightly crunchy edges, soft but chewy PURE chocolate chip cookies. These only take a few minutes to whip up, and the reward is huge. Win/Win.

INGREDIENTS
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, melted but not hot
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 3/4 cup all purpose flour
  • 2 cups semi sweet chocolate chips
INSTRUCTIONS
  • Preheat your oven to 375 degrees. Line a cookie sheetwith parchment paper or leave ungreased.
  • In a large bowl or the bowl of you mixer add the sugars and melted butter and mix well until creamy. 
  • Add the eggs, vanilla, baking soda and salt to the bowl and beat on low speed until well incorporated, for about 30 seconds.
  • Add the flour to the bowl and mix until crumbles form. Note that you could mix your flour with the salt and baking soda, but I don’t find that it makes a difference at all. 
  • Add the chocolate chips to the bowl and use a spatula to mix them in to the dough. 
  • You can use a small ice cream scoop to scoop out cookie balls or use your hands to roll out the dough into balls, up to you how big you want your cookies. Place them onto the prepared baking sheet. This recipe yields around 50 cookies, so if you can only bake one tray at a time, place the remaining cookie dough in the fridge until ready for the next batch. Repeat with remaining cookie dough.
  • Bake 9 to 11 minutes or until just barely golden around the edges of the cookies. DO NOT OVER BAKE. 
  • Let them cool on the baking sheet for about 15 minutes, then transfer them to  wire rack to finish cooling or enjoy eating them.
For perfect little balls use a mini scoop and then give them a little roll.
Figuring out how to take the perfect photo for the cookies of her dreams.
Yes, the kids are helping Nana style her food photos. Looks like I can turn that job over to someone more qualified! I will just keep cooking and baking.
The cookies in the foreground are baked for 10 minutes and resulted in a very soft cookie. If you want crispier bits around the edges bake for just 2 more minutes.

This recipe came from one of my favorite websites, Jo Cooks, out of Calgary. Her recipes are almost always a winner, and so easy to complete. Stella and I found that we preferred the cookies cooked a little longer just to get the crispy edges, but if you love your cookies softer stick to the cooking times listed above.

The BEST Chocolate Chip Cookies

Stella says I’ve baked too much bread for them and she’s gained about 40 pounds (in total I think she weighs 40 pounds!).  She did, however, think chocolate chip cookies would be a good idea.

CC Cookies 5

The BEST Chocolate Chip Cookie Recipe

Makes 26 HUGE cookies (or 52 regular size!)

  • ½ pound butter, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2  cups Nestle Tollhouse semi-sweet chocolate chips (or sub 1/2 with cranberries)
  • 1 3/4 cups chopped walnuts

Preheat oven to 300

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart for extra large cookies – I prefer to get more cookies to share and make them smaller – to fit 12 on a cookie sheet.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

CC Cookies 1

I found this the perfect size for home eating – 12 to a cookie sheet.

CC Cookies 2

Good thing I have 4 cookie sheets, otherwise it might have taken all day to allow them to completely cool on the baking sheet.  As it is, I did move them after about 30 minutes.

CC Cookies 3

CC Cookies 4

A plate of these crispy edged, chewy interior cookies is a good idea any time of day.

There are moments of sharing during this 2020 Covid-19 pandemic, and this recipe is one of them.  Apparently a famous recipe from DoubleTree hotels, it is their signature cookie, and I’m not the only one to love this cookie.  No, I haven’t stayed there, so I’ve never had one of these warm on arrival, but they are delicious out of your own oven.  I reduced the chocolate slightly – the original calls for 2 2/3 cups of chocolate chips but I found that a bit overpowering.  Yes, you can have too many chocolate chips.

Chocolate Chip Crisp Cookies

Cookies 6

Cookies are such a treat!  You can convince yourself (quite easily) that you are eating a nutritious cookie with the addition of wheat germ and rolled oats ….. (insert eye roll).

  • 1 3/4 cups unbleached flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup white sugar (granulated)
  • 2 large eggs (at room temperature)
  • 2 tsp vanilla
  • 1 cup large flake rolled oats (not instant)
  • 1 cup puffed rice cereal
  • 1/2 cup wheat germ
  • 1 – 1 1/2 cups semisweet chocolate chips
  • 3/4 cups chopped pecans

 

Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper and set aside.

Whisk together flour, baking powder, baking soda and salt in a bowl, set aside.

Cookies 1

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand held blender, beat the butter for 1 minute.  Beat in the sugars until the mixture is quite light and fluffy.  Scape down the sides and beat in the eggs, one at a time.  Blend well between the 1st and 2nd egg.  Beat in the vanilla and remove the bowl from the stand.

Cookies 2

You can see how fluffy the butter, sugars and eggs are – now is the time to work it by hand.

Using a wooden spoon, stir in the dry mixture just until combined.  Stir in the oats, cereal and wheat germ.  Stir in the chocolate chips and pecans.

Cookies 3

You don’t want to over mix cookie dough – stir just until combined.

Drop the batter in heaping tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.  You should be able to get about 12 cookies on a regular cookie sheet.

Cookies 4

What are those coloured bits you ask?  I had coloured rice crisps …..

One sheet at a time, bake in the centre of the oven until set and lightly browned around the edges.  My oven took 11 minutes, but check after 9 – ovens can be so different!  Cool the cookies on the sheet, set on a wire rack for about 5 minutes before removing to a separate wire rack to cool completely.

The results are best if you allow the cookie sheet to cool slightly before putting the next batch on to bake.

Cookies 5

So many schools have restrictions on nuts these days – you could always replace the pecans with raisins (but not in this house) or dried cranberries.