You could say-Wow, that is a bold statement to tittle your blog “Famous, amazing chocolate chip cookies”.
That is kinda being a “braginskie”.
I could also say that these are the best chocolate chip cookies you have ever tasted.
I could be THAT bold.
Make them and then get back to me.
This recipe is THAT good.
I get ask ALL THE TIME to make these cookies and for the recipe.
So, I thought that I would put the recipe out here for everyone to have for their own.
We like to share here at the Cascade Farmhouse.
No need to keep good information just for ourselves!
Here is a visual layout of the recipe ingredients.
You can use any kind of chocolate chips that you want in this recipe.
I am partial to the darkest chocolate chips that you can find.
My kids like the butterscotch, white chocolate, milk chocolate, etc. Basically any other chocolate that I don’t like.
Being the nice mom that I am, I made this batch with their chocolate chips.
There is one trick to this recipe.
You must cream the sugars and butter together properly.
You can’t just mix them together and call it done.
You put the butter and the sugars in the mixer and mix them together and then keep the mixer on…..leave them be until they “give up the ghost” as my grandmother used to say.
still leaving them be…..still waiting….
It takes about 2-3 minutes sometimes. This is what it will look like when the butter and sugars have creamed together.
…or what my grandmother called “giving up the ghost”
Not sure what she was talking about with that one??
After you combine the rest of the ingredients your dough will look like this. Yum!
Do you see all of those different kinds of chips? My kids should be very happy with this batch!
Now they are ready for the oven. Don’t crowd them.
Give these girls plenty of room to spread out.
As with the last cookie recipe. I will post this handy solution for those who didn’t see it before.
The solution for never having stale cookies again !
Your cookies will always be hot and fresh out of the oven.
Are you ready?
Take an ice-cream scoop [or whatever you use to scoop your cookies] and scoop the remaining dough onto a plate and freeze it.
When the cookie dough is nice and frozen take it out and put it in a zip-loc bag [or any freezer container] until you want to bake some fresh cookies again.
Write the baking directions on the bag so you don’t have to look it up.
When you are ready to bake some more cookies, take the dough out of the freezer, place them on the cookie sheet as usual.
You will need to wait until they come to room temperature to bake them in order to get the baking results from the recipe.
You can use my – I can’t be bothered to wait for anything because I am impatient trick :
Turn the oven on to 350 degrees and put the frozen cookies in. Yes, in a cold oven. It will start to warm up slowly.
The pre-heat speeds up the thawing of the cookie dough. Something like that.
Anyway, the total time from the beginning of the pre-heat with the frozen cookies to the finished cookies is about 15 minutes in my oven.
You will have to experiment with your oven to find your exact timing.
Or you could be like a normal, patient person and wait for the cookie dough to come to room temperature and cook for 10 minutes like the original directions say.
Tell us what you think! Are these really the most delicious chocolate chip cookies you have ever tasted?
Leave us some comments after you’ve made the recipe. Did you think it was easy? Was it worth it?
P.S. Don’t do anything crazy like substitute anything for the butter.
These must be made with real butter to achieve the actual taste of a real cookie.
If you’re trying to not eat butter for health reasons.
Don’t eat cookies….Just saying.