I have made many chocolate chip cookie recipes in my day.
There’s a handful of them on the blog, like these:
- Oatmeal Chocolate Chip Cookies
- Mama’s Chocolate Chip Cookies
- Toffee Chocolate Chip Toonies
- Peanut Butter Chocolate Chip Cookies
While the oatmeal ones are my go-to (they’re easily and quick), the recipe I’m debuting today gives them a run for their money.
My Other Half (who considers himself a chocolate chip cookie expert) gave them more than his stamp of approval – he said they might be the best I’ve ever made.
I know – wowzers.
I think we both really liked the addition of pecans and Skor bar chips to this recipe. It’s not required (just skip the nuts and use all chocolate chips), but they add a nice touch.
We like chewy, thin cookies, with a bit of crunch on the outside. These turned out perfectly.
- 1 cup butter
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 1 tbsp vanilla
- 2 1/3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup Skor bar/toffee chips (optional)
- 1 cup chopped pecans (optional)
- Beat butter and sugars until fluffy. Add eggs, beating, one at a time, and then the vanilla. Separately, mix the flour, soda and salt. Stir into butter mixture, adding chips and pecans as you go. Drop by tablespoon onto a greased baking sheet. Flatten a bit with a fork (they should be 1cm thick). Bake at 375 degrees until edges are golden brown but centres appear underbaked (8-10 minutes). Remove and let cook on pans for 5 minutes and then transfer to a rack to cool completely.
Adapted from Canadian Living
What’s your go-to chocolate chip cookie recipe?