I've used this recipe since 2006 or so, having received it from a friend of a friend of a friend. I don't quite know who to credit for creating this gift to humankind, but thank you from the bottom of my heart. These slightly crunchy-on-the-edges-yet-chewy-on-the-inside chocolate chip cookies are sure to become a household favorite.

The World’s Most Amazingly Delicious Chocolate Chip Cookies

As this is most definitely not a food blog, I will not bore you with a lengthy diatribe about the origins of chocolate or the deep spiritual awakening I feel when I take a bite of these soft and rich chocolate chip cookies.

Without further ado…

[[ recipeID=recipe-8kfil7yzw, title=The World’s Most Amazingly Delicious Chocolate Chip Cookies ]]

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April 06, 2020 — Lauren Thorp

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The World’s Most Amazingly Delicious Chocolate Chip Cookies

Servings: 2 dozen


  • Prep Time: 15 mins
  • Cook Time: 11 mins
  • Total Time: 26 mins


Wet Ingredients

  • 2 sticks butter
  • 1 cup brown sugar
  • ¾ cup granulated sugar
  • 1 ½ large eggs, beaten
  • 1 tsp. vanilla extract

Dry Ingredients

  • 3 cups flour
  • ¾ tsp. Kosher salt
  • ¾ tsp. baking soda
  • 8 oz. semi-sweet chocolate chips


  1. Preheat oven to 325° F

Mix the Wet Ingredients

  1. Using a stand mixer with the paddle attachment, cream together the softened butter with the brown sugar. Mix well.
  2. Add the granulated sugar to the bowl, and mix well.
  3. Add the beaten eggs and vanilla extract to the bowl, and mix well.

Combine the Dry Ingredients

  1. In a separate mixing bowl, combine the flour, salt, and baking soda by gently stirring.

Make the Dough

  1. Slowly add about 1/3 of the flour mixture to the wet ingredients that are already well mixed in in the bowl of the stand mixer. Mix until the flour mixture is incorporated into the dough before adding more of the flour mixture.
  2. Add another 1/3 of the flour mixture to the dough, and mix until all of the flour is incorporated. Repeat until all remaining flour mixture is well incorporated into the dough in the stand mixer.
  3. Test the stickiness of the dough. If it sticks to your fingers, add an additional 1 tbsp. and mix well. Test again, and add more until the dough does not stick to your fingers. It should be very dry.
  4. Mix in the semi-sweet chocolate chips.
  5. (Chill the dough, or don’t. I never do, but it doesn’t hurt.)


  1. To bake the cookies, I use a Silpat mat or parchment paper on my cookie sheet. To form the cookies, I use about 1/4 of a cup or so of dough; again, I eye ball this. Form the dough into a tall pyramid and most importantly: DO NOT PRESS THE DOUGH DOWN BEFORE BAKING.
  2. Bake cookies at 325° for 11-13 minutes. Be careful not to overbake them. The cookies should come out looking on the undercooked side, but ever so slightly brown on the edges.
  3. Let cool for at least 5 minutes before enjoying. I find these are often better the 2nd day, but they don't typically last that long in our house.