The End-All Be-All Chocolate Chip Cookie Recipe

Hello, friends, and welcome back!

I hope everyone had a great weekend, whether it was packed full of fun activities or entirely restful.  My weekend started Friday at 5:30 pm and I was beyond ready to relax a little bit and let loose!  Something in the air had my preschoolers actin’ a fool allllll week.

I met up with Blake at the gym right after work on Friday and after we completed our respective workouts, I headed home to shower and get ready for a friend’s retirement party!  It was such a fun night with great company, great food, and great drinks.  Saturday was much more relaxed and it was spent with lots of reading, baking, and time with my nephew before heading to get a low-key barbecue dinner with Blake.

I whipped up a batch of chocolate chip cookies with my nephew while my sister was at work and I just cannot get over how much I adore these cookies.  They are everything that a chocolate chip cookie should be.  Chewy on the outside, soft and gooey on the inside, choc(k) full of chocolate (pun intended 😉 ), and super thick.

If you’re a chocolate chip cookie aficionado like I am, then you too have probably tried a million and one different recipes for them.  I have been baking since high school and each time I tried a new recipe, I was left disappointed.  Either they were too thin, too flat, too flour-y, too sweet, not sweet enough, too cake-y . . . I could go on for hours.  Basically, they sucked compared to Nestle Tollhouse chocolate chip cookies and it griiiiiinded my gears.  Every time I found a new recipe, I would try it in hopes that I had finally found the holy grail, but to no avail.

And then, it happened.

I stumbled across a recipe from Modern Honey and I followed this phenomenal recipe, except for a few tweaks here and there to fit my personal tastes better.  I almost cried tears of joy after I taste-tested them and realized that this was it.  This was the chocolate chip cookie recipe to end all other chocolate chip cookie recipes.  I make these probably once a month because I seriously cannot be trusted having them just sitting in my kitchen, unless I’m making them for someone else.

You guys have to try these cookies out and when you do, immediately give them to someone else or you’ll end up like me, eating 3 massive cookies for dinner and feeling sick the rest of the night.



  • 1 cup cold butter, cubed
  • 1 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups chocolate chips


Preheat your oven to 410 degrees.  This is a bit higher than other recipes because it’s going to create that irresistible chewy outside and gooey inside.  Cream together your cold butter, brown sugar, and white sugar for about 6-7 (or even more) minutes until it’s a uniform mixture.  This takes a bit of time because you’re starting with cold butter instead of room temperature or melted butter as some recipes call for, but I promise it’ll be worth it.  The picture below is what it will look like before it finally starts to break up all of that butter.


Patience, my friends 😉

Add in your eggs and mix together again.  Slowly incorporate the flour, baking soda, and salt, mixing well each time you add more flour.  Now, this is the only slight caveat about the recipe; you’re going to notice that once you add in all of the flour, your dough is going to be pretty dry.  The first time I made this recipe, I was scared that I had somehow messed it up!

It will look like coarse crumbs and you’ll probably be wondering what the heck happened, but that just means it’s time to get your hands dirty.  I put the mixer away and then I mix everything up with my hands and after a couple of minutes of kneading, the dough finally gets wetter and looks/feels like normal cookie dough.  This is what it will look like after some kneadin’.


After your dough gets to this stage, add in your chocolate chips!  I used a mixture of milk chocolate chips (I’m a Nestle Tollhouse girl to the core) and chopped up Hershey Kisses.  This is my favorite combination because you get plenty of big chocolate chips and then the chopped up Hershey Kisses evenly disperse throughout the cookie, leaving you with flecks of chocolate in every single bite.


Now, it’s time to shape your cookie dough onto cookie sheets!  (Or eat it off a spoon watching reruns of The Office, I won’t judge.)  The bigger the better with your cookie dough balls because then they will stay taller and thicker.

Bake your cookies for 8-10 minutes (just depending on how big you made them) and WATCH CAREFULLY.  The higher oven temperature makes these brown quicker than normal and a little bit of brown on the edges is what you want, but if you let it brown too much it’ll ruin the gooeyness that we want on the inside.


Once you take them out of the oven, let cool slightly and then admire the beauties that you have just baked up.




These pictures make me absolutely elated after knowing how many botched batches of cookies I have tested over the years!

Clearly, these cookies are not a healthy recipe nor do they offer any nutritional value (besides a happy stomach), but I am a firm believer that a delicious chocolate chip cookie can always be squeezed into almost everyone’s diet 🙂

Try these cookies out and I promise you will never want to try another recipe again!


xoxo Jordan