This is my absolute favorite cookie recipe. This is originally from here, but i’ve tweaked it just a bit. I cannot tell you ENOUGH how much amazing feedback I get on these. I can eat so many of them, it’s shameful, or impressive? But every school function, community event, bridal/baby shower, family party, YOU NAME IT, somebody is going to tell me that these cookies are their fave. And let me tell you, it’s not in the skill, this is all recipe.
To describe, they’re flavored perfectly, the right consistency of baked well on top and just enough soft inside. They have crunch in their nut, chips, raw sugar, sea salt mixture and there are so many leftovers.. somebody THOUGHT this through. So if you’re looking for a recipe to try, look no further, it’s a family heirloom now. Note, I never use a mixer on these anymore but did for years. It takes some muscle but I love them by hand the most.
The Best Chocolate Chip Cookies3 1/2 cups whole wheat flour1 1/4 tsp baking soda1 1/4 tsp baking powder2 tsp coarse sea salt2 1/2 sticks unsalted butter1 1/2 cups packed light brown sugar1 cup raw sugar2 eggs2 tsp vanilla1 cup semi-sweet chocolate chips1 cup milk chocolate chips6 oz dark chocolate, chopped into chunks(no milk or bar chocolate on hand? otherwise, 3 cups of chocolate chips)1 cup rolled oats if desired1 cup chopped nuts if desired
Preheat oven to 350 Degrees. In a bowl, with an electric mixer (if possible), beat butter two minutes. Add sugars and beat two more minutes. Add eggs one at a time, beating well. Beat in vanilla. In a medium bowl, whisk together first five ingredients. Set aside. With the mixer on low, add in flour mixture just until incorporated. Remove bowl from mixer and use a wooden spoon to fold in chocolate and oats. Drop one to two inch round onto cookie sheets, an inch apart. Bake 7-10 minutes, depending on your oven. Remove and let sit on cooling rack. ENJOY.