The Best EVEERR Chocolate Chip Cookies
Is’nt that what every Pinterest cookie recipe says? But for real though, The Best Eveerr Chocolate Chip Cookies are ooey gooey, crunchy and just darn perfect!
The Deets:
Ok, I’m gonna let you guys in on a little secret…..
My sister in law always makes the best chocolate chip cookies!
Yep, it’s true, they really are the best ever and she is letting me share her recipe with you guys! I am so excited to be able to share with you the cookies we eat at like every event, holiday or birthday becasue they are just that dang good!
Ingredients:
- all purpose flour
- baking soda
- salt
- butter
- cream cheese
- sugar
- light brown sugar
- vanilla extract
- eggs
- semi sweet chocolate chip- she swears that Nestle Toll House are the best and i believe her!
The prep:
- Start by preheating your oven to 375 degrees and moving your rack to the middle of the oven.
- Add the flour, baking soda and salt to a small bowl and stir to combine.
- In a larger bowl, cream together the softned butter and cream cheese for about 30 seconds.
- Then, add the sugar and brown sugar to the butter and continue to mix for about 1 minute.
- Slowly add the vanilla extract, then the eggs one at a time. Continue mixing for another minute or so. You want the mixture to be smooth and creamy!
- In three batches, add the flour mixture to the butter and sugar- mix until the all of the flour is thoroughly mixed with the butter. Adding the flour in batches keep the flour from blowing up in your face BTW….you’re welcome!
- Add the chocolate chips one cup at a time. I typically only use about 1 1/2 cups because I don’t like too many chips in my cookies, so add as much or as little as you want.
- Using a tbsp, measure a heaping spoonful into your hand and roll into a ball for perfectly round cookies. Place cookies on cookie sheet and bake for 10-12 minutes.
- Start checking the cookies around 8 minutes, but you want them to be golden brown all the way across the top.
- Cool on rack and store in an air-tight container for up to 5 days.
What are you gonna do with all of these cookies???
This year for the 4th of July I thought it would be fun to have Ice-Cream Sandwiches for dessert- They can be made ahead of time and then popped in the freezer until the day of. This will save me so much more time on the day of. I mean, the day will still be chaotic (cuz…kids), but hey, it’s one less thing to worry about!
I made a reel showing how its done on my Instagram
Everyone loves Ice-Cream Sandwiches and they are so easy to make!
- Just grab a tub of your favorite ice-cream (I get dewars- IYKYK) and let it sit out at to soften for a little bit, about 5-10 minutes or until it’s soft enough to easily spoon out.
- Add 1 scoop full to every cookie and then add another cookie on top. Smash the cookies together just enough so that the ice cream is at the edges of the cookies.
- roll the edges of the cookies in a bowl of sprinkles. I am using red white and blue for the 4th.
- Fold cookies in pachment paper and use a small piece of tape to hold shut. Store them in ziplock bags in the freezer until ready to eat.
- Let them sit at room temp for about 5-10 minutes before serving.
I like to make the cookie dough a few days ahead and store in the freezer and then the day before I will bake the cookies and make the sandwiches. I even get Emrie to help me bake!
Ice-Cream Sandwiches can be made up to 4 days in advance (if you still want them to look pretty).
I hope you make these cookies for your family! I even here santa likes them…..
xoxo
LES
The Best EVEERR Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup unsalted butter (1 1/2 sticks)
- 2 tbsp cream cheese
- 1/2 cup sugar
- 1 cup light brown sugar
- 1 1/4 tsp vanilla extract
- 2 large eggs
- 2 cups semi sweet chocolate chips
Let's Make It
- Preheat the oven to 375 degrees
- Add the flour, baking soda and salt to a small bowl and stir to combine.
- In a larger bowl, cream together the butter and cream cheese for about 30 seconds.
- Then, add the sugar and brown sugar to the butter and continue to mix for about 1 minute.
- Slowly add the vanilla extract, then the eggs one at a time. Continue mixing for another minute or so.
- In three batches, add the flour mixture to the butter and sugar- mix until the all of the flour is thoroughly mixed with the butter.
- Add the chocolate chips one cup at a time. I typically only use about 1 1/2 cups because I don't like too many chips in my cookies, so add as much or as little as you want.
- Using a tbsp, measure a heaping spoonful into your hand and roll into a ball for perfectly round cookies. Place cookies on cookie sheet and bake for 10-12 minutes.
- Start checking the cookies around 8 minutes, but you want them to be golden brown all the way across the top.
- Cool on rack and store in an air-tight container for up to 5 days.
