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World's best chocolate chip cookies

I know, the title sounds a bit over confident. I only use it because this is the name the cookies came with. At a work potluck I spotted a really yummy looking plate of cookies. When I tasted one I was pleased to find that they were as delicious as they looked. I've made this recipe over and over again. I've adapted it to make a smaller batch (with a family of 3 you do that a lot). Each time I make them they get rave reviews. I've put them up against some of my favorite chef/cook recipes and my family and friends have never liked another better. Tomorrow is Valentine's day, so I've altered the recipe to include holiday colored M&M candies. This is a crazily easy way to make a festive cookie. I do suffer through the old fashioned roll cookie every Christmas, but the truth is that these cookies with red/green M&Ms taste way better. I will be forever grateful to GB's wife for sharing the recipe.


1 1/3 cups butter

1 cup sugar

1 cup dark brown sugar

2 eggs

2 tsp vanilla

3 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 cup chocolate chips (or M&M's)

Cream room temp butter together with sugars in your stand mixer. You all know that I love my Kitchen Aid but you can use whatever you have, or a hand mixer, or your hands for that matter. If you are like me and never have room temperature butter, my trick is 1 minute in the microwave AT POWER LEVEL 2. If you've never used the power levels on your device, this is a good reason to learn how. It's not perfect but it does the job.

Add the eggs and vanilla and mix thoroughly.

Have we talked about my dry ingredient technique? At this point, in the same mixing bowl, I add the flour, baking soda and salt. Before I mix them in I use a utensil or my hand to roughly toss the dry ingredients together so that you don't get clumps of anything in the wet dough. If you feel compelled to use a separate bowl for dry... be my guest. I prefer to make less dishes for myself and this has always done the trick.

Add the flour, baking soda and salt (I like a courser grain for this). Run a fork through them to roughly mix. Turn that mixer back on until the dough just comes together - an even moist batter.

Now, if I'm using chocolate chips, I add them here and turn the mixer back on for a moment. If I'm using candies (like today) I have found they get crushed by my paddle attachment. I prefer to hand mix them. This is a wicked pain, as the batter is stiff and it takes some elbow grease. I find it worth it to save the pretty candy shells.

I use what I think is a #40 disher - about a tablespoon and a half. I like a good sized cookie. These bake in a preheated 375° oven for 10-12 minutes or until the edges just begin to brown. I suggest letting them cool for 5 min or so before removing to a rack or plate, as the centers need so set. This makes about 3 dozen cookies for me. I bake the first two sheets on evenly separated oven racks rotating and swapping once in the middle of the cooking time.

In the event that I do not need a big batch, I sometimes scoop the last 12 cookie balls onto a piece of parchment and freeze them. Once set you can toss them into a baggie and keep frozen until you need (want) them. They will cook from frozen in a slightly cooler oven for a slightly longer time.


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Vermont, USA

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