My Favorite Chocolate Chip Cookie
Howdy folks! Every once in a while Shannon and I like to go back to the basics and share a recipe of ours that most people have probably cooked once or twice. Because we cook so much and so often, we often will change ingredients here and there until we come across a combination that is so good that it puts all other recipes to shame. That is how we came up with this recipe for chocolate chip cookies.
These are the best cookies I’ve ever eaten in my life and that’s a mighty long time and a lot of cookies, folks.
Butter & Two Sugars
We want these cookies to be soft in the center and a little crispy on the bottom. Make sure the butter is softened to room temperature before you mix it together with the white sugar and brown sugar or the texture of the cookie will be wrong.
Tip: Make sure your butter is softened to room temperature, or the sugars will not mix in well.
Once the butter and sugar is well mixed, it’s time to add the eggs. Make sure you beat the eggs a little before you add them. It is important to avoid overmixing the batter, so beating the eggs before hand is essential.
Secret Ingredient
There are two ingredients in these chocolate cookies that truly make them stand out from any others. The first is Mexican vanilla. There’s a stronger vanilla flavor that you just won’t get with that supermarket imitation vanilla.
The second secret ingredient is salted caramel syrup. You can usually find this at stores that sell a wide array of coffee or baking products. Add the vanilla and the syrup and mix the batter just a bit.
Tip: Do not overmix the batter. If it’s beaten too hard the cookies can lose their softness.
Finish Dough with Dry Ingredients
In a large mixing bowl, combine the dry ingredients. Mix them a few times with your hands to avoid overmixing.
Tip: Always check the expiration date on your baking powder, baking soda, and yeast. Expired ingredients will prevent the cookie dough from rising, resulting in dense, flat cookies.
Fold the flour into the dough about a cup at a time until well combined. Add the chocolate chips and combine. Again, do not over-mix.
Baking Time!
Lay some parchment paper down on a cookie sheet or inside a Dutch oven. I like to roll the cookie dough into golf ball sized balls, and then set on the parchment paper. Fit as many as you can on there with the cookies three inches apart.
Bake at 350 for about ten minutes or until the edges of the cookies begin to look solid and golden brown. Do not overbake! Get those babies out of the fire just as soon as they start to set-up on the bottom.
When the edge of the cookies are golden brown, remove from the oven and let sit on the cookie sheet for 2 more minutes. The cookies will be finished after they sit on that hot cookie sheet. Remove them to a wire rack, cool them as much as you need before you stuff them in your face.
Best Chocolate Chip Cookies – Cowboy Kent Rollins
Ingredients
- 1 cup butter softened
- 1 cup white sugar
- 1 cup light brown sugar packed
- 2 large eggs slightly beaten
- 2 teaspoons Mexican vanilla or regular vanilla
- 1 ½ tablespoons salted caramel syrup
- 3 ½ cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 12 ounces milk chocolate chips semi sweet
Instructions
- In a large mixing bowl, cream in the butter, white sugar, and brown sugar.
- Add the eggs, vanilla, and syrup. Mix with a beater until smooth.
- In a separate bowl, add the flour, baking soda, baking powder, and salt. Mix well.
- Gradually add the flour into the egg mixture and mix with a beater. Don’t over mix.
- Preheat the oven to 350 degrees F.
- Line a cookie sheet or Dutch oven with parchment paper and form the cookie dough into small golf balls. Place on the baking tray about 3 inches apart. Cook for 8 to 10 minutes or just until the edges start to brown.
- Remove from the oven. Let them sit on the cookie sheet for about 2 minutes. Place on a wire rack to cool.