My Amazing Chocolate Cookies

My Amazing Chocolate Chip Cookies

There are a bazillion chocolate chip cookie recipes out in the world, yet I swear I have the best one. It’s actually not my original recipe, but I’ve been baking it for almost 30 years so at this point, I claim it as mine.

Back when our family was growing, my sister Martha gifted me a copy of The "New" Wallace Cookbook. Inside was a chocolate chip cookie recipe contributed by Roxanne B. With just one tiny tweak, these cookies became my signature treat!

The secret? A very generous amount of chocolate chips. The recipe calls for one 12-ounce bag… I use two. (Because really, is there such a thing as too much chocolate?)

Every time I bring these cookies to an event, gathering, or even one of my open houses, someone always asks, “Can I get the recipe?” 

So here it is with my slightly-tweaked, much-loved version:

Ingredients:

• 1 cup (2 sticks) butter, softened

• 1 cup brown sugar, packed

• 1 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cup instant oatmeal

• 2 12-ounce packages of chocolate chips 

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in eggs one at a time, then add vanilla.

4. Add flour, baking soda and salt.

5. Add oatmeal.

6. Stir in chocolate chips. 

7. Scoop dough onto prepared baking sheet, leaving space between each.

8. Bake for 10 minutes.

9. Makes approximately 3 1/2 dozen.

Pro Tip:

For gooey cookies, underbake just slightly. For crispier edges, bake an extra minute.

For a bougie cookie, add a finishing salt like Maldon Salt Flakes!

Enjoy warm with a glass of milk or eat them straight from the cooling rack like my family does!