These are literally the best chocolate chip cookies ever, that is unless you prefer crunchy cookies over soft cookies. Then these cookies probably aren’t for you. And don’t feel bad about that. Mr. FFB, my own husband, prefers the crunchy kind over these.
As for me, I prefer my chocolate chip cookies to be as close to Keebler Soft Batch cookies as homecookingly possible. And these cookies are just that.
I’d love to tell you that this recipe has been in my family for generations. But alas. I cannot. The recipe has only been in my kitchen since the spring of 2014 when I came up with it. And what I can tell you is that the resulting cookies are uh-mazing and have even been likened to “bakery cookies”.
These cookies made their public consumption debut on branding day 2014. On that day, I had no less than three people ask me where I bought them. And I’ve been serving these cookies along side my (almost) famous breakfast casserole with homemade beef sausage every branding day since.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Thaw in the refrigerator, microwave, or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Literally the best chocolate chip cookies ever
4 1/2 cups flour
3 tablespoons cornstarch
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
4 teaspoons vanilla
2 egg yolks
2 cups chocolate chips
Grab a big bowl add the flour, cornstarch, salt, baking powder, and baking soda. Whisk it all together. You could probably sift it all, but I think whisking is faster and achieves a similar result.
Grab another decent sized bowl and add the butter, both sugars, vanilla, eggs, and yolks. Use a hand mixer and mix it all up until it gets creamy.
Add that creamy, buttery, sugary goodness to the dry ingredients and mix it all together with your hand mixer. Once it’s all combined and resembles cookie dough, stir in the chocolate chips.
Divide the dough in half(ish). Roll each half into a log that’s roughly 2 1/2 inches in diameter, wrap each log in foil or cling wrap, and chill them for 20 minutes in the freezer or 30-45 minutes in the fridge.*
Take the logs out of the fridge or freezer and cut them into “cookies” about 3/4 inch thick. Put the raw cookies on baking sheets 2 inches apart, smash the cookies just a bit, and bake at 350 degrees Fahrenheit for 10-12 minutes or until the bottoms of the cookies are deliciously golden brown. Cool the cookies on a cooling rack. Enjoy!
Wrapped cookie dough logs can also be frozen and used at a later date.