Is it really so surprising that my first post from quarantine is about baking?
If you follow me on Instagram, you probably saw these chewy and delicious chocolate chip cookies all over my Instagram Stories about a week ago. This chocolate chip cookie recipe has been my go-to recipe for years. It literally makes the best chocolate chip cookies you’ll ever have.
Need proof? I made two dozen of these bad boys two weeks ago. And they were completely gone within a week. Yes, that can be credited to the fact that my roommate and I have nothing to do right now other than eat, organize, and rewatch True Blood… BUT given that my roommate said multiple times that these were the best cookies she’d ever had, I’m gonna credit the cookies’ taste and not our boredom for how quickly they vanished.
I’m telling you: they’re the best chocolate chip cookies you’ll ever make / have. And there are no rules when cookies are this good.
Why These Are The Best Chocolate Chip Cookies You’ll Ever Make:
As you’ll see below, there are a few *secret* ingredients in these cookies. And by a few, I mean two: almond extract and Milky Way bars. Both are slightly unorthodox additions to cookies, yes, but OMG they make these cookies so. friggin. good.
If you’re allergic to almonds, obviously skip the almond extract. While it adds a really unique flavor to these cookies, they can definitely exist without that ingredient. If you can’t find Milky Way bars, that probably means you’re outside of the United States. In that case, grab a Mars bar: British Mars bars are the most similar to American Milky Way bars.
And now for the recipe for what are quite literally the best chocolate chip cookies you’ll ever make. Or eat.
Chocolate Chip Cookies
If you like your cookies warm and gooey, but can’t eat the whole recipe in a day (that would be a feat, for sure!), place a cookie on a microwave-save plate and then zap it in the microwave for 20-30 seconds. It’ll come out perfectly gooey!
- 1 cup of butter, softened
- 1 cup of white sugar
- 1 cup of packed brown sugar
- 2 eggs
- 2 teaspoons of vanilla extract
- 1 teaspoon of almond extract
- 1 teaspoon of baking soda
- 2 teaspoons of hot water
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 3 cups of all-purpose flour
- 24 ounces (1 bag) of chocolate chunks
- 2 Milky Way Bars (original size)
- Preheat the oven to 335°F (170°C) and grease a baking sheet.
- In a large mixing bowl, combine the butter, white sugar, and brown sugar. Mix until smooth. Add the eggs, beating them in one at a time, and then stir in the vanilla extract and almond extract.
- In a separate bowl, dissolve the baking soda in hot water. Pour the mixture into the large mixing bowl and stir to incorporate with the rest of the ingredients.
- Add the salt, baking powder, and flour to the mixture. Mix until the ingredients are well-incorporated, and then add the chocolate chunks. Stir to disperse throughout the cookie dough.
- Put both Milky Way bars on a cutting board. Slice the first Milky Way bar vertically (hotdog-style) and then chop into 24 chunks by cutting the Milky Way 12 times horizontally. Place the 24 Milky Way chunks aside. Slice the other Milky Way bar 24 times horizontally, giving you 24 thin cross-sections of the Milky Way bar. This step will be gooey and messy – don’t worry about the chunks or thin cross-sections being even.
- Grab roughly 2 tablespoons of the cookie dough and place a Milky Way chunk in the center. Roll into a ball, place on the baking sheet, and top with a thin cross-section slice of Milky Way. Repeat. Make sure to space out the balls of cookie dough when you place on the baking sheet – I recommend at least 2-3″ apart.
- Place the baking sheet in the oven for 20 minutes, or until the edges of the cookies are lightly browned and the tops take on a warm, golden hue. Allow to cool for 5-10 minutes before serving.