I know, I know. There are a MILLION chocolate chip cookie recipes. How do you know which to bake? I guess it depends on what you like. These are designed to be a soft, chewy, decadent cookie.
Why are these different? For one, I add a hint of cinnamon because although I don’t usually like cinnamon much, I think its adds a nice hint of warmth to these cookies. If you really dislike cinnamon you can absolutely leave it out, but it’s just a pinch so I say go for it 😉 I also add a little bit of Olive Oil. Even though these are a butter based cookie, the oil adds a nice chewiness without going overboard adding tons of extra butter. I also rough chop the chocolate chips in a food processor, on pulse maybe 5-6 times, to create some chocolate bits and a little chocolate dust. I like the variance in chocolate that you get in each bite. You can absolutely leave the chips whole, or use mini chocolate chips.
If you wanted to make ice cream sandwiches with these (YAAASSS!!! DO IT.) I would recommend letting them cool completely, then freezing them so they are firm when you press ice cream into them. Once stuffed with ice cream, wrap individually in plastic wrap and store frozen until ready to serve.
Chocolate Chip CookiesPrint Recipe
- 1 cup Unsalted Butter (2 sticks), Room Temperature
- 2 tbsp Olive Oil, Extra Light (Not Extra Virgin/EVOO, you do not want an olive flavor. If you only have EVOO, sub with canola or a mild/flavorless vegetable oil)
- 1 1/2 cups Brown Sugar*
- 2 Eggs, lightly beaten
- 2 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 1/4 tsp Cinnamon (optional but recommended)
- 1 cup Chocolate Chips, rough chopped in food processor (pulse 5-6 times). If you use whole chips you may want to add a bit more, but you can decide when you stir them in at the end.
Preheat Oven to 350°
In a large bowl, blend Brown Sugar, Butter & Oil on low/medium speed until fully combined and fluffy, about 90 seconds. Use a rubber or silicone spatula to scrape down the side of the bowl. When butter clumps up inside the beater "cage", turn off the beater and use the spatula to push out the clumped butter, then continue to beat together until desired texture achieved.
Add Eggs and Vanilla Extract. Beat on medium speed until fully combined, about 60 seconds.
In a Medium bowl, add Flour, Salt, Baking Soda and Cinnamon. Mix to combine by hand using a wire whisk or fork.
Add Flour mixture to the Butter Sugar mixture in 2-3 parts, beating on low speed to combine after each part. Use a rubber or silicone spatula to scrape down the side of the bowl.
Add Chocolate Chips. Fold in using a wooden or other firm spoon until just combined throughout cookie dough.
Drop dough by heaping tablespoon full onto cookie sheets. Ensure cookies dropped are spaced at least 2 inches apart on all sides to allow room to expand. Bake 12-14 minutes per batch, allow to cool 5 minutes on baking sheet then transfer to wire rack to cool completely.
These are best served the same day, but can be made the day before and stored in an airtight container at room temperature.
*To make your own Brown Sugar, combine 1 1/2 cups white granulated sugar with 2 tbsp of molasses and blend with a fork, crushing and separating all lumps until sugar is brown. *I recommend using good quality vanilla extract. For all of my baking I use Nielson-Massey Madagascar Bourbon Pure Vanilla Extract.