Best Ever Chocolate Chip Cookies

Best Ever Chocolate Chip Cookies

I did not come up with this; it is from Family Circle’s Best Ever Cakes and Cookies. And these cookies are just that–the best ever.

So, in response to the threats of Mr. Chuck Wendig, I give you my favorite cookie recipe.

Right after I babble a bit so the picture of the squid ninja doesn’t mess up the formatting of the recipe.

That’s right; I said squid ninja.

The BEST Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature (very important!)
2/3 cup creamy peanut butter (crunchy doesn’t mix as well)
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs (room temp!)
2 tsp vanilla
12 oz bag semisweet chocolate chunks or 10 oz bag oversized semisweet chocolate chips (I just use 12 oz regular chips)
1 1/4 cup coarsely chopped pecans (I always leave out.)

  1. Heat oven to 325.
  2. Whisk together flour, baking soda, and salt in a small bowl.
  3. With mixer on medium-high, beat butter, peanut butter and both sugars in a large bowl 3 minutes, until light and fluffy. Beat in eggs and vanilla until blended. Stir in flour mixture until blended and a dough forms. Stir in chocolate chunks and pecans.
  4. Using a 1/4 cup measure (the recipe says this, but when I do it that makes for huge, not-baked-right cookies. I use a soup spoon instead) drop dough in slightly rounded mounds onto large ungreased baking sheets, spacing about 2 inches apart.
  5. Bake in heated 325 oven 15 to 17 minutes, or until golden brown around edges and lightly colored on top. Cool cookies on baking sheets on wire racks about 3 minutes. Transfer cookies to racks to cool completely.

You may have noticed the recipe contains peanut butter, so warn friends with nut allergies. I don’t recommend leaving it out–the cookies are significantly less awesome.

Do not get fingers or other body parts between these cookies and ravenous carolers.

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