I’ve been testing it for a decade so you don’t have to. I’ve made tens of thousands of cookies over the last 12+ years. Maybe even HUNDREDS of thousands of cookies. I’m not exaggerating.
Sugar, Oatmeal Raisin, Molasses, Chocolate Ginger, Funfetti, Pumpkin Brown Butter, Black & White, Vegan, Egg-Free, Gluten-Free. But it will come as no surprise that the one cookie everyone asks for, the one cookie that no one can walk away from without taking a bite of, is the chocolate chip cookie. THIS CHOCOLATE CHIP COOKIE.
With that said, there is no big secret to this recipe! No hard-to-find ingredients. No special training or skill set required to execute. No specialized kitchen equipment. No complicated procedures or techniques. It’s just easy old fashioned cookie dough.
Don’t believe me?
I’ve had every single one of my high school interns make this cookie dough (in MASSIVE quantities even). If 16 year-olds can do it without a hitch, so can you. On Christmas Eve four years ago, I made this recipe with my cousin when he was 3 years old. With a hand mixer. And he did most of the work.
One of my friends has even taken this recipe and turned it into tasty weed cookies with the help of their homemade cannabutter. The sky is the limit, people!
These cookies can be baked the moment the dough is done mixing. They can be scooped and frozen, pulled out of the freezer a handful at a time and baked when the craving hits. The dough can be wrapped up and left in the fridge for a week until you get around to baking them. Or for that gathering next week that you already know you won’t have the energy to cook for.
Honestly, you don’t even have to bake it. You can just eat the cookie dough as you see fit, I certainly do. (I don’t even care if you’re judging me.)
A 2 oz scoop will give you Starbucks-sized cookies and a 1 oz scoop will give you more cookie-tin sized cookies. You can also just scoop them out with a spoon and plop them down into your own desired size. Bake a few off and see what size you like the best — eat the ones that don’t cut it.
I’m also a fan of dipping these cookies in hot fudge sauce, piping frosting on top, or eating them with ice cream sandwiched in between. If you want to make new friends fast, think about sharing them. But hey, they’re your cookies now — eat them in the way that makes you happiest!
This blog was originally published in The Startup on Medium on October 10, 2019. You can find the original version here.
For Softer/Chewier Cookies:
Look for light golden brown edges, and a center that is just set, but still soft on the inside (closer to 15 minutes).
For Crunchier Cookies:
Look for an even golden brown color across the entire cookie (closer to 20 minutes).
I’m so happy you stopped by! Have a look around at some of my favorite recipes and stay a while.
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