Why are chocolate chip cookies so divine? Just thinking about them puts a smile on my face. Especially since this recipe creates a crispy on the outside, chewy in the middle kind of cookie. Full-flavored and highly-addicting. Trust me, you won’t be able to eat just one.
As a kid, my mom was known for her chocolate chip cookie recipe around the holidays. She would make batches and batches of chocolate chip cookies for all of our family and friends. And I’m not talking about the boring just throw chocolate chips in there kind. My mom was all about the extras so of course, that’s the only way I make them.
Now this recipe is essentially my mom’s, but I’m putting on my own spin on it with a couple additional ingredients that I find 100% necessary.
FYI people, this recipe is not healthy.
Unless you count the semisweet chocolate chips. But it’s the holiday season so cookies and healthy don’t go together. This recipe is perfect for a cookie exchange or any holiday gathering. Everyone. Will. Love. This. Recipe. Like Maui said, “you’re welcome.”
- 1 cup (2 sticks) softened salted butter
- 3/4 cup white sugar
- 3/4 brown sugar (I prefer light, the dark will make them crispier)
- 2 cup AP flour (I prefer King Arthur’s flour, but any brand will do)
- 2 eggs
- 1.5 tsp Mexican vanilla extract (I like extra vanilla, but you can use 1 tsp)
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1 heaping cup semi-sweet chocolate chips
- 1/2 cup shredded coconut (sweetened)
- 1/2 cup toffee bits
- 1/2 pecans
- Preheat oven to 350 degrees.
- COMBINE flour, baking soda, cinnamon, and salt in small bowl. Beat butter, both sugars and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and extras.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper or a silicone mat.
- Bake until cookies are golden around the edges, but still soft in the center, 10 to 12 minutes (depending on oven). Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to wire rack to cool completely (only if you have it. If you don’t, no biggie). Store cookies in an airtight container at room temperature up to 1 week
- I prefer to use Kerry Gold butter when baking, but the normal stuff will work. Kerry gold butter has a higher butterfat content which makes baked good more flakey and delicious.
- I always use Mexican vanilla but Tahitian or Madagascar vanilla are just as delicious.
- There are less chocolate chips than your standard chocolate cookie recipe because of all the extra add-ins.
- I always bake with salted butter. Since this is my mom’s recipe and this is how she does it and believe me, it works.
- Don’t use milk chocolate chips- they’re way too sweet. Either semi-sweet or bittersweet. My favorite brand of chocolate chips are Guittard chocolate chips which you can find at the market or at Target.
- You can make this recipe without the all the extras (coconut, toffee bits, nuts) and use 2 cups of chocolate chips instead. You can also use walnuts instead of pecans or mix and match.
- LET THE DOUGH SIT for 24 hours-if you can. If not 24 hours, at least overnight. This will prevent your cookies from spreading and deepen the flavor. Click here for more info on why you should let your cookie dough sit.
Chocolate chip cookies are and will always be my favorite. Something simple about this cookie, but there are so many fun ways to jazz it up. Don’t give me a snickerdoodle or an oatmeal raisin. If it doesn’t have the word in chocolate in it’s title, don’t even to talk to me about it.