So my all time favorite is your standard choco chip, but more along the lines of like Grandma used to make. Here is the closest recipe I have been able to find to hers and they are great. My second favorite when I can find them, Archway Molasses Cookies....... (instant heartburn but worth it).

Recipe Chocolate Chip Cookies 1 C Butter (salted) 3/4 C Brown Sugar (packed) 1/4 C Sugar (granulated) 2 Large Eggs 1 tsp (or more) Vanilla Extract 2 - 2 1/4 C Flour (see notes) 1 tsp Baking Soda 1 Box Instant Pudding (Vanilla pudding for normal, Chocolate pudding for double chocolate) 10-12 oz Semi-Sweet Choco Chips (prefer semi-sweet over milk-chocolate)

Mixing Mix Butter, Sugars, Vanilla, Pudding, and Eggs, beat with mixer until creamy (about 2 minutes) Add Flour/Basking Soda gradually while mixing on low speed NOTE 1: Your mix will be VERY stiff, so only add up to 2 C of flour and test before adding in the last 1/4 C. If your mixer hasn't burned out, add in the last 1/4 C. Once mixed, add your chocolate chips (I usually mix by hand at this point, wear gloves) Place into container and refrigerate for about an hour or more depending NOTE 2: I live at elevation (8k+). If you live at elevation DO NOT adjust any measurements, this recipe works w/o adjustment at any elevation I have tested (-50ft - 9500ft).

Cooking Pre-heat to 375deg Place rolled up balls (about 1-2 inches in size) on a pan a couple inches apart Cook for 9-11 minutes.

I've got a very extra chocolate chip cookie recipe that I got from someone who claimed they were offered money for the recipe before. ( :thonk: ) It's real good, but I don't make them unless it's for a special occasion or I'm trying to impress someone. Fair warning that its a pain in the ass because:

• It requires you to make the cookie dough 12-72h before you actually bake them

• It requires dumb, extra bullshit you probably don't have on hand (or maybe you do, I don't know you)

• Depending on who you ask, the cookies are "better" after sitting for 24h

That being said, they fucking slap.

Original source is this site, but the site is dead (and has been for a few years apparently, archive.org link)

---

Yield: About 24 (5-inch) cookies.

2 cups minus 2 Tbsp. cake flour (8 1/2 oz)* 1 2/3 cups bread flour (8 1/2 oz)* 1 ¼ tsp. baking soda 1 ½ tsp. baking powder 1 ½ tsp. coarse salt, such as kosher 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened 1 ¼ cups (10 oz.) light brown sugar 1 cup plus 2 Tbsp. (8 oz.) granulated sugar 2 large eggs 2 tsp. vanilla extract 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli Sea salt or kosher salt for garnishing

(* to those questioning the weight of the flours – they are indeed correct. Different flours have different weights, so just because you are weighing out the same oz doesn’t mean you are using the same amount, if that makes sense. Trust Shirley on this one.)

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

---

Couple things I've found that, while even more extra can make it even better.

• Use Dark Chocolate 60-72% is usually where I hit, then get the chunks of it and rough chop them with a knife beforehand. the little slivers and tiny bits will melt and make a marble-y/streaky thing throughout the cookie this way, and its fire.

• Use some fancy fucking finishing salt, and hit the cookies with it right as they get out of the oven. Like, Pan out, salt on, let sit, then to cooling rack

• Seriously listen to the fucking recipe when it says to let the dough soften first. Your wrists/spoons will thank you

Also whoever said that this yields 24 cookies is a dirty liar, if you use a standard cookie scoop (1.5 Tbsp), I've gotten closer to ~30-36.

I have used a recipe similar to this before and they do indeed add another level to the flavor when you store it for awhile first then cook them. And oddly enough I do have everything listed in the recipe, but yeah, thats gonna yield more than 24 cookies. I might have to give this a shot when I am in a full baking mood, but definitely going to add it too my book since my last version like this disappeared. Thanks.

They literally sound life changing.