Move over, heirloom recipes! Look out, grandma! It’s time to throw out all of your other now-inferior cookie recipes because this, THIS? will change your life. And I only make promises like this about once every other day.

Ken and I have been perfecting this recipe for about 2 years. We’ve made (and consumed) dozens upon dozens. We’re not proud of it. But it has resulted in what I consider a near-perfect cookie, so? Worth it.

We began with the New York Times Chocolate Chip Cookie recipe but removed a lot of the fussiness and made it even better. Here we go.


2 1/2 sticks (1 1/4 cups) of butter (salted is fine)

1 1/4 cups brown sugar

1 cup + 2 TBSP white granulated

2 eggs

2 tsp vanilla extract

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt (normal is fine)

3 1/2 cups flour (regular unbleached is fine)

3/4 cups semi-sweet chocolate chips

3/4 cups caramel bits (Kraft brand is great)

LATER: coarse sea salt for garnish BECAUSE WE FANCY


TLDR: Mix everything together in order of ingredients.

We use a Kitchenaid and love the results.

Mix together the butter (no need to soften) and sugars for 3-5 minutes.

When it’s mostly mixed, add the eggs and vanilla and continue to stir. (You may have to attack the sides of the bowl with a spatula to ensure proper mixation).

Keep mixing and add the salt, baking powder, and baking soda.

Slow down the mixer to the lowest speed and add in the flour. Once you have a satisfactory dough, add the chocolate chips and caramel bits and mix those in too.

NOW: patience. It’s not my strongest suit, but it will pay off; promise.

Refrigerate for an hour or two (after sampling the dough liberally. Duh).

Then when you’re ready to bake, crank up your oven to 350° and form the cookie dough into balls. A golf ball size creates a nice 3″ cookie. I think a light-colored cookie sheet works best for me, but use whatcha got. But before you bake these, do the most important thing:

Roll or sprinkle a smidgen of sea salt on the top of the cookie dough balls. Seriously, this is what MAKES these cookies so dang delish!

Bake for 11-12 minutes until they’re juuuuust beginning to brown around the edges.

UH OH YES. I’ll have what she’s having.

So: break those New Year’s resolutions! Quit that Whole30 diet! Say sayonara to being able to button your pants and embrace the gluten-filled, chrunchy-outside/chewy inside, sugary yet not-too-sweet goodness that is this cookie.

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