We love a good chocolate chip cookie in my house. For years I’ve experimented with recipes. We’ve had lots of good ones, but this recipe stands out from the pack. It has just the right amount of sweetness plus everything else I require in a ridiculously good cookie.
Now let’s talk about what a good chocolate chip cookie should look like. I have two must-haves.
It must have have a little crunch around the edges but be extra gooey on the inside.
It must have a lot of chocolate chips. I mean A LOT of chocolate chips. I don’t want to have to study every cookie to determine which has the most chocolate before selecting mine. Because I don’t care that I’m 34. I will still do that. There is no shame in my chocolate chip cookie game, y’all. I want there to be so many pieces of chocolate that I can pick any cookie and feel like the winner.
This recipe fulfills both of my must-haves. And, as a bonus, it includes no shortening. Instead I use butter and coconut oil which I literally always have on hand so I can whip up these cookies at any given time.
So what are you waiting for? Get baking!
- ¼ cup coconut oil
- ½ cup butter, softened
- ½ cup granulated sugar
- 1 cup packed brown sugar
- ½ tsp baking soda
- 2 eggs
- 1½ tsp vanilla
- 2½ cups all purpose flour
- 12 oz package of milk chocolate chips
- 6 oz semisweet chocolate chips
- In a large mixing bowl beat butter and coconut oil on medium for 30 seconds.
- Add granulated sugar, brown sugar, and baking soda. Beat until combined.
- Beat in eggs and vanilla.
- Slowly beat in flour until all combined.
- Stir in chocolate chips.
- Spoon dough onto parchment paper lined baking sheet. I prefer smaller cookies so I use a small scoop but it's all a matter of preference.
- Bake at 375 for 8-10 minutes. Place cookies on a wire rack to cool.