June 20, 2010

The World's Best Chocolate Chip Cookies. Ever.

Ohhh man.

These cookies are so good.

In fact, they’re too good.

Way too good.

I hear their siren’s song calling me from the depths of my freezer, where I had hidden half of them for a later date. They say, “Just have one more” and “Come on, what do you mean you’ve already had three today?

These cookies will be the end of me.

There’s just something indescribable about them. Maybe it’s that teaspoon of instant coffee that ruthlessly combines these already to-die-for cookies with another one of my greatest vices? Or is it that seemingly inconspicuous packet of ground flax seed? Perhaps it’s the fact that both of these ingredients-which seem rather out of place in a chocolate chip cookie-blend together so perfectly, so seamlessly, that you don’t even notice they’re there?

Whatever the cause of such deliciousness, we shouldn’t allow ourselves to get bogged down in the details. To miss out on fully savoring each and every bite of one of these cookies would be a true crime.

Before attempting this recipe, I suggest that you proceed with caution, as they are incredibly addictive. You think I’m joking, but I’m not.

You still want to continue? Okay, don’t say I didn’t warn ya.

To begin, combine margarine, butter, brown sugar, and white sugar in a large bowl.

My photos of this recipe are abbreviated, seeing as most of them ended up ridiculously blurry. Such was my frenzy to taste these cookies.

Once mixed, add two eggs and vanilla extract.

Is it just me, or do the eggs seem kinda sad? Or have I been spending way too much time alone in the kitchen? Yeah, that might be it.

In a separate, medium-sized bowl, stir together the flour, instant coffee, baking soda, and salt.

*sees coffee and claps excitedly*

From there, add the flour mixture in batches to the wet mixture, stirring to combine.

Like so.

Once that’s done, it’s time to pour in a bag of your favorite kind of chocolate chips (I used milk chocolate, myself).

Feel free to eat any stray chips that “fell” onto the counter.

Now that everything’s combined, place a sheet of plastic wrap in the bowl, covering the dough, and refrigerate for at least 30 minutes.

Hey! Don’t shoot the messenger; you’ll get your cookies soon.

After the dough has chilled, using either two spoons, some sort of tiny ice cream scoop, or even just your hands, place golf ball-sized pieces of dough on a cookie sheet.

Quick Tip: Save yourself the hassle of washing cookie sheets by covering them with nonstick foil. It works wonders!

Bake for 11-13 minutes, depending on how crunchy you like your cookies. I personally prefer soft, gooey chocolate chip cookies, but that’s just me.

As soon as they are not completely searing to the touch, dig in!

Note the Powerpuff Girls plate.

World’s Best Chocolate Chip Cookies. Ever.

Recipe adapted from “PW’s Good Ol’ Basic Chocolate Chip Cookies” by The Pioneer Woman

Printable Recipe

1/2 cups Margarine

1/2 cups Butter, softened

1 cup Firmly Packed Brown Sugar

1/2 cups White Sugar

2 whole Eggs

2 teaspoons Vanilla Extract

2-1/4 cups Plus 2 Tablespoons, All-purpose Flour

1 teaspoon (heaping) Instant Coffee Granules

1 teaspoon Baking Soda

1-1/2 teaspoon Salt

1 packet Ground Flax Seed

1 bag Milk Chocolate Chips

Preheat oven to 375 degrees.

In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired.

Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet and eat warm.


  1. who doesn't love chocolate chip cookies...yours look fantastic!

  2. AnonymousJune 21, 2010

    These cookies really are addictive!

  3. I recently experimented with microwave recipes and found some easy cake recipes. After trying those out, I can't help but wonder if a cookie recipe could also work in the microwave. Could a recipe like this be adapted to work in a microwave? I would assume that the measurements would have to be halved or so to compensate for the decreased size of a microwave.

  4. Justin, now that you mention it, I don't see why it wouldn't work in some way. I've tried a few microwave cakes and they've turned out pretty good, not exactly like a regular cake, but definitely close.

    I do think it would be a good idea to half the recipe, just because of the sheer volume. I'd probably still microwave them just a few cookies at a time and probably for just a few minutes.

    I definitely think this idea could be possible, it just calls for a little experimentation!


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