This recipe was years in the making. A little tweak here and there until I got it absolutely FORKING AMAZING many years back…… When I started my blog I thought that this was the one recipe I’d never publish because I was expecting to get locally popular by selling my Forking Amazing Chocolate Chip Cookies at the Scottsdale Farmer’s Market because maybe a hundred different people told me that this was the best chocolate chip cookie they’ve ever tried. But over the past few years I decided that I would never sell at the Scottsdale Farmer’s Market because it’s a far ride for me and I don’t want to sit or stand at a market all day……. Especially if it’s hot and sunny like it usually is in Arizona…..and then my cookies might melt……Anyways- These cookies are very easy to prepare. It’s just a one bowl recipe that you mix up with a “Fork!” The secret for the cookies coming out FORKING AMAZING is to prepare the dough the day before. I don’t know why but if you don’t refrigerate over night the cookies don’t rise as well and don’t get that just right crisp. This recipe makes 18 cookies if you measure the dough into 1 1/2 oz high pieces. You won’t be able to wait a day to eat them but it takes a day for the chocolate chips to harden. The cookies will have a chewy center day one and the next day have the PERFECT Chocolate Chip Cookie Texture.

Ingredients for 18 servings

4oz unsalted butter – room temperature

1/4 cup dark brown sugar

1/2 cup white sugar

1 egg

1 cup BREAD flour (if you don’t use bread flour don’t cry to me that your cookies failed)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon course sea salt (for that just right tiny bit of salt crunch against the sweet)

3/4 teaspoon pure vanilla 

1/2 teaspoon cinnamon 

6oz milk chocolate chips

6 oz semi sweet chocolate chips

Directions

Set oven to 350 degrees F.

In a large mixing bowl add the sugars and the butter and mix well with a fork. Then mix in the butter till mixed. Next mix in egg until it looks creamy.  Dump in the BREAD flour, baking powder, baking soda, salt, vanilla, and cinnamon and mix with your fork till everything looks mixed. Dump in chocolate chips and mix till the chips look mixed threw.

Get out your parchment paper or Quilon Coated Baking Sheets that I prefer.

Roll the dough into a big log shape and place it on the parchment paper.

Roll up the dough in the parchment paper like it’s a big sandwich and place in the refrigerator and refrigerate over night.

The next day preheat your oven to 350 degrees F.

Not sure maybe another secret is that I use cheap disposable aluminum pans. I do have real sheet pans but I used to bake cookies for a hundred people and I used to burn myself occasionally on the real pans so since I made so many cookies I liked using these cheap disposable pans because they take up almost no room and you will never burn yourself on them. Line your pans with Quilon Baking Sheets. Measure your dough into 1.5 oz mounds that look like hills or big gum drops and space them generously. Maybe another secret is that I only put one tray in the oven at a time.

I have a double oven so I can do two trays at a time. In my oven the cookies were perfect in 15 minutes. In your oven they may differ slightly. You do need to let these cookies cool some.

These cookies are truly Forking Amazing! You will throw out your old Chocolate Chip Cookie Recipe.