Is there anything better than a good chocolate chip cookie?
What if that cookie was warm from the oven and accompanied by a cold glass of milk? Or a scoop of vanilla bean ice cream?
Is your mouth watering now?
Good. We can be friends now 🙂
These cookies are my go-to and are sooooooooo good. The recipe multiplies really well and I’ve made as much as a quadruple batch at once for a large event. Also, the vanilla bean paste, cinnamon and chocolate chunks (versus traditional chips) make these cookies the best ever.
Another bonus? They freeze really well, so you can make all the dough and freeze it for later (notes about freezing are in the recipe below) or you can make a few and freeze the rest so you can have delicious chocolate chip cookies in 20 minutes whenever your heart desires. Or, if you’re like my husband, you can just eat the frozen dough balls.
Yes, he really does that.
We made a double batch of these cookies as part of our freezer meal prep before Cecilia was born and I swear we probably only baked about a dozen cookies in the end (out of the original four dozen) because he ate all of the frozen dough balls. We even have baked cookies (along with some frozen) in the house right now, and he’s choosing to eat the frozen. That’s how good these are – he can’t even wait the 20 minutes for them to bake!
So what are you waiting for????
Go make some chocolate chip cookies!!!!
The BEST EVER Chocolate Chip Cookies
Adapted from the Neiman Marcus Chocolate Chip Cookie
Yields approximately two dozen cookies
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup (1 stick) butter, room temperature
1 cup brown sugar (I’ve used both light and dark and either works fine)
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla bean paste
1 cup semi-sweet chocolate chips (I like using the chocolate chunks from Trader Joe’s)
Flaky sea salt (I use Maldon) – OPTIONAL
- Pre-heat oven to 325 degrees.
- In a medium bowl, mix together the flour, baking soda, baking powder, salt and cinnamon and set aside.
- Using an electric mixer, cream the butter and both sugars until light and fluffy.
- Beat in the egg and vanilla until incorporated.
- With the mixer on low, slowly add the dry ingredients until just incorporated.
- Fold in the chocolate chips.
- Using a cookie dough scoop or spoon, place cookie dough onto a lightly greased baking sheet.
- Bake cookies for approximately 12-15 minutes until lightly browned around the edges.
- If you’d like, you can sprinkle a tiny bit of the flaky sea salt on top of the cookies while they are still warm from the oven.
Once your dough is made, form it into round balls using a cookie scoop or spoon. Place dough balls into an airtight freezer-safe container, with a piece of parchment paper between each layer. Once you’re ready to bake them, pre-heat your oven and place the frozen dough balls directly onto a lightly greased cookie sheet and bake (allowing a few extra minutes of cooking time). The dough will keep in an airtight container in the freezer for a couple of months. I like to label the container with the name of the cookie and date frozen, so I know what they are and make sure they get eaten in time! Enjoy!
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