Go now and take your favorite chocolate chip recipe that you “love” and destroy it like it’s a bad break up letter you never want to see again. I’m just kidding. But really you don’t know what chocolate chip cookie love is until you have tried this recipe. I’m pretty confident these cookies are just that good that you will rid your life of whatever chocolate chip cookie recipe you consider to be the best without ever looking back. I did. Search my blog and you will notice I have deleted my old chocolate chip cookie recipe. It is nowhere to be found, for good reason, these.
Truthfully I cannot believe I am sharing this recipe with the world. I think this recipe could make millions =). These are my masterpiece. I have spent what feels like decades trying every chocolate chip recipe out there and every trick, along with every fancy ingredient. I have spent hours pondering what would create the perfect chocolate chip cookie. How could it be done, and what hadn’t been done before?
So, you most likely noticed I mentioned a whopping FIVE secret ingredients, yes five! Here they are:
1. Chilled butter, nearly every cookie recipe out there calls for softened butter. Not here.
2. Molasses, I use this because why buy brown sugar when you can make your own brown sugar for nearly half the cost, and fresh?
3. Vanilla bean paste, this gives the cookies that fresh, gourmet vanilla flavor with the fancy vanilla bean speckles.
4. Cornstarch, yes this has been done before, this ones not really so secret anymore. These lend good texture.
5. I saved the best for last: COFFEE CREAMER POWDER. Yes coffee cream powder. These give the cookie an incredible almost creamy texture, keeping them moist and giving them just one more punch of flavor.
It hit me one day, finally, when I was on vacation, to try this ingredient. It didn’t hit me until then because I don’t even drink coffee so I never buy coffee creamer powder. I’ve tried so many ingredients before, browned butter, sour cream, shortening, melted butter, dry milk, cream cheese, pudding mix and even those long refrigeration required recipes (really who can wait that long for a cookie?). Then I saw it, the coffee creamer powder and I knew this was going to be good.
To me the chocolate chip cookie you make says a lot about what kind of cook and baker you are. Do you play it safe and stick with the recipe on the back of the chocolate chip bag and just accept it as the best? Do you buy the pre-made cookie dough at the grocery store? Do you experiment and add unusual ingredients? Are you willing to try alternate recipes and tips? Well, that is one reason I created these. I want these to show you what I am about as a cook and baker. I love creating and experimenting! I’m not afraid of the failures because I know somewhere along the way I will find my successes. I like to be different and bold. I like to make cooking exciting for people and help people find confidence in the kitchen. And mostly I love to see the smile of satisfaction the food I create puts on peoples faces, and how it brings family and friends together to enjoy great times and build memories. I mean come on, at a party is the food ever not the center of attention =)?
I hope you thoroughly enjoy this recipe and share it with everyone you know, because good food is made to be shared.
So thick and moist…
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chilled butter, diced into cubes
- 1 cup minus 2 Tbsp granulated sugar
- 1 1/2 tsp molasses
- 2 1/2 Tbsp original or french vanilla coffee creamer powder*
- 1 large egg
- 1 1/2 tsp vanilla bean paste or substitute 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
Directions
- Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes. Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in milk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets. Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container. To enjoy warm cookies later on, pop cookie in the microwave for 10 seconds if desired.
- Recipe Source: Cooking Classy
Notes
*This is NOT liquid coffee creamer, that would most certainly yield entirely different results. Also, don't use light. I have tried both flavors, original and french vanilla and love both. The french vanilla adds one more layer of flavor, it's delish.
Allyssa: I’m currently trying to find the perfect chocolate chip cookie recipe, so I can’t wait to make these! They look absolutely perfect! February 28, 2012 at 1:33pm
Cupcake Crazy Gem: Yum these look and sound amazing – you have definitely sold me on them! but I can’t have anything coffee related for religious reasons. I also have no idea what coffee creamer powder even is…not sure if we don’t get it in the UK or just my ignorance of all things coffee related, so I was wondering if you could think of any possible substitutes? I know it might make them not as great as you’re explaining but I’d really like to give them a try anyway! thank you :) February 28, 2012 at 1:48pm
Jaclyn: Cupcake Crazy Gem- you could try omitting the coffee creamer powder and just follow the recipe minus that ingredient and they should still be very good. Or, I will let you in on a future post =), in my experimenting I tried a version with buttermilk powder just swap out the coffee creamer with buttermilk powder for a buttermilk chocolate chip cookie, they were delish!
Also, I’m not trying to be offensive in any way I respect your view on the non-coffee related stuff (I’m Mormon so I don’t drink coffee either) but I did want to let you know just in case that coffee creamer powder has 0 coffee in it, its basically just sugar, veggie oils and a milk derivative so you may actually be okay to use it not sure =). It is found in the coffee section of the grocer. February 28, 2012 at 3:06pm
Amy: You won my heart. I love chocolate chip cookies and I love your blog. February 28, 2012 at 8:21pm
Jaclyn: Thanks so much Allyssa and Amy! February 28, 2012 at 11:24pm
Caitlin: I just made these and boy were they rich (in a good way). It’s the kind of decadent where your sugar cravings are satisfied after just one cookie–so, good for anyone who wants to indulge, but not be TOO naughty!
My cookies turned out a bit darker than the ones in the picture–maybe because I used vanilla extract rather than paste, and/or because we tend to have darker egg yolks over here in the UK? In any case, they tasted fine regardless. Just thought I’d mention that in case anyone else notices the same thing. February 29, 2012 at 11:53am
Jaclyn: Caitlin – Thanks for your comment! February 29, 2012 at 2:28pm
Maria: I am cookie crazy and I can’t wait to try your favorite cookie! February 29, 2012 at 5:40pm
katie knowles: Wow, this sounds so different! I would have never thought to be powdered coffee creamer in cookies. I’ll definitely have to try this. Love your blog! February 29, 2012 at 5:59pm
Ambika: LOVE this recipe! Will try it as soon as I can!!! February 29, 2012 at 7:12pm
Anonymous: where do u find vanilla paste? March 3, 2012 at 3:20pm
Jaclyn: Anonymous – you can buy vanilla bean paste at a specialty kitchen kneads store such as Williams Sonoma or online at http://www.surlatable.com/product/PRO-114421/?affsrcid=Aff0001&mr:trackingCode=2960AEDC-D781-DE11-B7F3-0019B9C043EB&mr:referralID=NA&origin=pla&mr:adType=pla March 3, 2012 at 11:33pm
Lauren C: I’m a little confused why you would beat the butter only to well mix your dry ingredients in. Doesn’t that defeat the purpose of beating the butter to incorporate air in it? March 4, 2012 at 6:46pm
Jaclyn: Lauren – I’ve always had this same question myself but basically every chocolate chip cookie recipe I’ve ever had says to do this. Also, I put “well” so people would know to make sure all the dry ingredients are mixed in without streaks of flour because this is a very thick batter so it would be easy to under-mix. March 6, 2012 at 10:18am
Leah: How do you make your own molasses? we just made these but I didn’t have molasses, vanilla bean paste or coffee creamer! next time they ask for cookies I will have the right stuff. March 25, 2012 at 11:33am
Jaclyn: Leah – I don’t know that you can make your own molasses? I purchase it at the grocery store, it’s usually by the maple syrup or corn syrup. I hope that helps. If you’d rather not purchase it you could substitute 1/2 cup brown sugar in place of 1/2 cup of the granulated sugar. So you would use 1/2 cup brown sugar and 1/2 cup minus 2 Tbsp granulated sugar. March 25, 2012 at 3:21pm
goodbyegluten: Yum! I made these today (but gluten & dairy free). Unfortunately I didn’t have any powdered coffee creamer, but they still turned out delicious!
I used 1/4 c brown rice flour, 3/4 c asian rice flour, 1/2 c white rice flour, 2 TBSP of corn starch, and 1/4 tspn xanthan gum. I also used dairy free butter.
Thanks for sharing! April 1, 2012 at 8:34pm
Jaclyn: Goodbyegluten – thanks for the comment on how to make these gluten and dairy free! April 2, 2012 at 8:18am
Anonymous: Thank you so much for sharing this recipe! I don’t know how many different CCC recipes I’ve made that claimed to be the best and fell short. These are my idea of the BEST Chocolate Chip Cookies!!! :) April 2, 2012 at 8:32pm
Jaclyn: anonymous – thank you =), that really is such a nice compliment! I’m so glad you enjoyed and took the time to come back to leave a comment, thanks! April 2, 2012 at 10:38pm
Anonymous: Leah may have been confused like me about the molasses as you mention in the post item #2 that you can make it cheaper than using brown sugar. Could you please clarify? Thanks ! Looking forward to making these! April 15, 2012 at 10:15pm
Jaclyn: Anonymous – sorry! I meant you can make your own brown sugar by using molasses along with the granulated sugar. Basically that’s all brown sugar is so whenever I’m out I make my own brown sugar. April 16, 2012 at 8:57am
Sarah: Literally the best Chocolate Chip Cookies I have ever made. I usually end up with cookies that have spread out and are too crispy. These were just perfect. Thanks for sharing, absolutely love your blog! April 24, 2012 at 7:48pm
Jaclyn: Sarah – I’m glad you think so too =)! Thanks so much for your comment! April 25, 2012 at 5:15pm
Ginger: I don’t have vanilla bean paste, but I do have whole vanilla beans. Can I scrape 1 or more for a substitute? If you think so, how many beans would you suggest? May 25, 2012 at 4:54pm
Jaclyn: Ginger – I would recommend using 1 or 1 1/2, that would be a wonderful substitute! I hope you enjoy! May 25, 2012 at 9:13pm
Anonymous: MY OH MY OH MY!!! These were absolutely fabulous! Thank you so much for sharing! My husband LOVED them! My kids LOVED them. I LOVED them! May 28, 2012 at 3:48pm
Jaclyn: Anonymous – I’m so happy to hear you and your family loved these! Thanks so much for posting a comment to letting me know you enjoyed! They are my favorite comments =). Have a great day! May 28, 2012 at 10:08pm
Anonymous: these are the best cookies ever, i make them and everyone loves them so so much June 29, 2012 at 5:01am
Anonymous: wow these are truly delish! July 2, 2012 at 10:56am
Kaity Pearl: Why use chilled butter instead of softened?? July 8, 2012 at 5:47pm
Jaclyn: Kaity – basically when I was researching chocolate chip cookies the ones that looked thick and delicious used chilled butter so I decided to adapt that method and give it a shot and I think it helped. I don’t know the exact science behind it but I know these cookies are delicious =). I hope you give them a try! July 9, 2012 at 8:50am
R: This might be silly, but if I do have brown sugar on hand, would I use the almost-one-cup of sugar and omit the molasses? Thank you! I’m excited to make these this weekend. July 11, 2012 at 8:16am
Jaclyn: R – it would be a 1/2 cup brown sugar and 1/2 cup minus 2 Tbsp granulated sugar if you are using no molasses. I hope you love these, wish I had one now =). July 12, 2012 at 6:40pm
Anonymous: Made these yesterday and it was a HUGE hit! The vanilla bean past set me back more than I would have liked, but it was soooo worth it. Thank you! August 12, 2012 at 12:54pm
Anonymous: Jaclyn, these taste really good! I definitely get that extra level of taste with the coffee creamer. The only thing is, my cookies look medium-thick in the oven, but when they come out they fall. My scooping method is a 1.5Tbsp scoop and on top i put a 2tsp scoop, which totals to a little less than 2.5Tbsp but by very very little.
I was wondering if you could help me understand why this may be happening? Otherwise, thank you so much for the recipe! September 13, 2012 at 3:30pm
Jaclyn: Anonymous – maybe try refrigerating the dough balls for an hour or two before baking that way they should spread less and be thicker. I hope that helps! Mine always fall a little but these still should be pretty thick cookies. September 14, 2012 at 1:54pm
Megan: These are awesome!!! Great job Jaclyn! I just made them with vanilla not the paste, but next time I am near a specialty store I will look for it. I just stumbled on to your website a few weeks ago and have already made several of your recipes and have loved everything….the french dip was also great and got rave reviews from everyone. October 7, 2012 at 8:26pm
Jaclyn: Megan – Thanks so much =)! I’m so glad you enjoyed them! I’m glad you’ve liked other recipes too. I only post the recipes I like so I always hope others have a similar taste in food. Thanks so much for your comment! October 8, 2012 at 9:21am
nicole: I have just stumbled onto your website and I have to admit I have yet to make anything from it but there are a number of recipes that I’m just dying to try out…I love the simple and ease of them…..I am on here daily now looking for new ideas for the up coming holidays….just wanted to sat thanks November 5, 2012 at 7:49am
Jaclyn: Hi Nicole – thanks for you comment! I hope you enjoy what you try! November 5, 2012 at 10:48am
blakmetalik: Hi, Jaclyn! Thanks for this recipe! We made these today. Unfortunately I did not have a chance to pick up any coffee creamer beforehand, and used full-fat powdered milk instead (the only thing in our cupboard closest to creamer). The cookies came out great! They definitely have a unique taste that make them stand apart from regular chocolate chip cookies. We love the soft texture, and we baked them to 12 minutes to achieve a slightly crispy bottom. Yum! Of course, we didn’t follow the recipe 100% this time around… that just means we’ll have to make them again with all the right ingredients soon! (^_^) Can’t wait to try the other creations on your site.
Oh, I do have a question. May I ask what vanilla bean paste brand do you use? The one I use (Beanilla) is supposed to be 3x stronger than regular vanilla extract. I doubled the recipe and couldn’t decide how much paste to use. In the end I chickened out and added in 1/2 tsp paste plus 1 tsp extract. (^_^;) Thanks again! November 17, 2012 at 2:26pm
Jaclyn: I’m glad that you enjoyed the cookies and your very welcome! I used Nielsen Massey Madagascar Bourbon Vanilla Bean Paste. I would love to try the Beanilla that’s 3x stronger it sounds delicious! I love vanilla beans! November 20, 2012 at 12:33pm
Chrystle: I made these (and the snickerdoodles) today for thanksgiving but I couldn’t find any vanilla bean paste around my area. I did use the Nielsen Massey Madagascar Bourbon Vanilla Extract and these cookies ended up being really impressive!!! The texture and chewiness of this cookie was definitely what I was looking for. I was expecting more of a vanilla bean flavor but I may need the vanilla bean paste to get that.
I had a really hard time deciding to either bake these or your nutella stuffed chocolate chip cookies. But I’m definitely going to bake the other ones on saturday for my nephews 1st birthday.
Thanks for the recipe!!! :) November 22, 2012 at 12:29am
Anonymous: These are awesome cookies! I am getting ready to make a couple of batches now. YUM! December 15, 2012 at 12:28pm
Anonymous: It’s not exactly “coffee related,” that’s just the most common thing people use it for. I use it in tea. It’s powdered creamer. December 18, 2012 at 5:34pm
Sarah: I tried these today and I have to say I was very pleased. I have been looking for an “ultimate” chocolate chip cookie recipe that doesn’t melt all over like toll house does unless you add walnuts and chill them before you bake them. And sometimes they still would spread out! This one was different enough for me not to waste ingredients to try. I wanted to use what I had on hand but I want to try the bean paste too next time. Thanks! My search may be over! January 21, 2013 at 4:10pm
Jaclyn: I’m so glad you enjoyed then Sarah! Thanks for leaving a comment! January 22, 2013 at 11:28pm
janine: Dying to try these, but 15 cookies wouldn’t last 15 seconds around here, can I double or triple this recipe with good results?
Thanks!!!! January 23, 2013 at 12:23am
Jaclyn: Janine ~ I think you could easily double the recipe and still achieve the same results, triple would be fine as long as you can fit it in your stand mixer. I hope you enjoy! January 23, 2013 at 1:14pm
Jackie: Hi Jaclyn
Did you use salted or unsalted butter in this recipe. April 9, 2013 at 8:14pm
Jaclyn: Hi Jackie – again I used salted in this one too. April 10, 2013 at 7:29am
Kevin: I followed the directions word for word, but when it came time to cook them, after 11 minutes on 375, the dough was still in a ball shape. Suggestions? April 26, 2013 at 8:01am
Jaclyn: Hi Kevin – I would say next time to add in less of the dry ingredients or use softened butter and hopefully that will make the difference. Not sure why that may have happened with yours? April 26, 2013 at 9:58am
Kevin: Sounds good :) One more question, if I wanted to make a double batch, should I just double everything? Or is there anything I should hold back on? April 26, 2013 at 2:59pm
Jaclyn: I would double everything :) April 26, 2013 at 6:27pm