First of all, this is NOT your average chocolate chip cookie. I have run across several variations of this cookie in the past few months. This past weekend, I finally had the perfect opportunity to try them.
I stayed as close to the original recipe as possible, in an effort to see what the fuss is all about. (As far as I can tell, the source below is the original author of this recipe.)
The thing that sets these cookies apart from every other chocolate chip cookie I’ve made is the melted butter. Such a small thing, but it has an enormous impact on the flavor. The best part of making these? Everything happens in a single pot. Easy cleanup makes this girl very happy.
The warm butter is blended together with the sugars and it creates a rich toffee flavor that I have never before tasted in a chocolate chip cookie. The cookies positively melt in your mouth.
This is the BEST second-day cookie I have ever made. They taste phenomenal warm from the oven and they taste ever better the next day. I froze several of them to see how they would handle it and they were excellent as soon as they thawed.
I’m not going to bother saying that these are the best chocolate chip cookies in the world, because everyone has their own opinion on what that would be. However, these are truly some of the best cookies that I have ever made. I can hardly wait to try a whole wheat variation.
I Want To Marry You Cookies
Ingredients
- 1 cup butter
- 1 1/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 2 cups AP flour
- 1 cup old fashioned rolled oats my note: the oats are not a strong flavor in these cookies, they provide a great texture, but they in no way make this an oatmeal cookie
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon my note again: this is barely discernible, but is adds a unique flavor to these cookies
- 2 cups semi-sweet chocolate chips the original recipe called for 1 cup semi-sweet and 1 cup white chocolate, however we are not big fans of white chocolate, so I simply used all semi-sweet
Instructions
- In a large saucepan (I used a 6 quart pot), melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for 10 minutes.
- While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Add the dry ingredients and stir to combine. Add the chocolate chips and use your hands to make sure they are evenly distributed.
- Roll by hand into 24 medium size balls or 50-60 smaller ones. Chill for at least 30 minutes. (I simply rolled them into balls and placed them on a couple of plates. Then I stacked the plates in the fridge until I was ready to bake them.)
- Preheat the oven to 325 degrees. Remove the cookie dough balls from the refrigerator and place them onto a large baking sheet a dozen at a time. Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Remove from the baking sheet immediately and cool on a wire rack.
Bobbi Jo says
Melissa was my neighbor and is a good friend of mine. She always made the best cookies and I can see why these won the contest. She is not only beautiful but is a great cook.
Hugs, Bobbi Jo
Mary says
Dagny, I honestly wouldn't grind the oats for this recipe. With only a cup in there, it's a very mild oat flavor and the whole oats add something great to the texture. I do like mine crushed for oatmeal cookies, but for these, I'm definitely leaving them whole again in the future.
Bobbi Jo, feel free to thank her for me! These cookies rock.
clevermuffin.com says
Update – I made these today! But a gluten free version with rice flour instead of plain flour as was making them for a gluten intolerant friend. They were great! Spread a lot more because of the flour I think, but still super chewy and tasty.
Mary says
Aimee – I was actually wondering how these might convert to GF. I absolutely love the recipe, so I have plan to try them that way soon. Thanks for the feedback! I'm going to play with them and see how different flours affect them. Have a great day!
claudia_rose07 says
I actually made these today – I am waiting to see if they taste better day two, but with how GOOD they are day one they would have to be mind blowing tomorrow. Thanks for the great recipe!
Anonymous says
Can they be made using light brown sugar? and what would be the difference?
Mary says
Brown sugars simply provide a deeper flavor. If you only have light brown in the house, I would skip the 1/2 cup of white sugar and use 1 3/4 cups light brown sugar in place of the dark brown. The result should be about the same. Hope that helps! Have a good night.
Anonymous says
Made these this evening! What an easy and fantastic cookie recipe! Thank you!
Tracey
Marvell says
I made these cookies today…they are very yummy
Anne-Kristin says
Hi… I tried these tonight…but before I could start baking…I had to convert cups to gram..that's the trickiest part for us Skandinavians trying out your recepies…. Turned out great in flavour..but I might have made them to big…because they didn't turn out round and nice…like I wanted to…but better luck next time… I'll make them smaller.. Thank you for sharing…
Anonymous says
I've had my eye on this recipe for a couple of weeks and I finally made them tonight. They are as good as you say they are! I've only baked two of them so far but I formed all the dough into small balls and they'll spend the night in the fridge. I made these to give to a friend who just had a baby, she is going to love them. I didn't change a thing with the recipe and it will be my new favorite chocolate chip cookie, thanks for sharing!
Deb says
These cookies got a thumbs up from my crew this past weekend. Thank you for sharing
Nancy says
I have been using this recipe for years and it’s wonderful. Thank you for posting because I had lost it. Thank you again.
Mary Younkin says
Yay! I’m glad you found it again, Nancy. Happy baking!