Yes, you read that title right. These are the best chocolate chip cookies.
I’ve been searching for the perfect chocolate chip cookie recipe for the better part of my life. It’s proven to be more difficult than finding a well-fitting pair of jeans, or even car shopping. But these cookies win the prize!
Here is the criteria I use when judging a chocolate chip cookie:
- Taste: Am I excited to take a bite of it even if that bite doesn’t have a chocolate chip in it? We all know getting a bite in the middle of the cookie that’s LOADED with chocolate chips is one of the best moments in a person’s life, but have you ever taken a chipless bite of a cookie and felt entirely disappointed? Call me crazy, but I think you should be just as excited about a non-chocolate bite as a chocolate-filled bite. The dough needs to taste good.
- Texture: Dry cookies are the worst. Let’s move to the next factor.
- Firmness: Some people love cracker-crisp cookies. Some people love cookies so soft they don’t hold their shape. I’m a believer that there’s a time and place for both of these extremes (crisp cookies with my coffee, soft cookies in my ice cream). But for something to be considered the best, it needs to make people in both the crisp camp and the soft camp happy. I want my cookie be smack dab in the middle on the scale of crisp-to-shapelessly-soft.
These cookies have been dubbed the best because they fit all of this criteria: Sweet and rich dough that is worth a bite even without a chocolate chip, dense and intensely chocolatey, firm and chewy all at the same time.
There are a few things that make these cookies substantially different than your usual chocolate chip cookie:
- They’re made with whole wheat flour. This is what makes them so dense and gives them that hint of nuttiness. I’ve made them with regular white flour in a pinch, but they’re really better with the whole wheat.
- They have molasses in them. It’s not much, but the effect it has on the flavor of the cookie is amazing! No one has ever been able to guess there was molasses in these, so don’t worry about the flavor being overpowering. The molasses somehow makes the chocolate chips taste even more chocolatey, too!
- There are oats in them.
I usually am a purist when it comes to my desserts, and am skeptical when anything is tweaked in a tried-and-true staple, but these cookies are so much better than your regular old chocolate chip cookie that I’ve embraced the deviations.
And I am firmly of the opinion that these make a perfectly acceptable breakfast. They do have oats AND eggs in them, after all.
So go make a batch of these (or two… or three) and enjoy them all day long!
World's Best Chocolate Chip Cookies
A dense, rich, intensely chocolatey cookie that's sure to please all cookie lovers.
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, softened
- 2 cups rolled oats
- 2 eggs
- 2 tablespoons molasses
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 (12 ounce) package semisweet chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking powder, baking soda, and salt and set aside.
- In a large bowl, beat together the brown sugar and butter. Add oats, eggs, molasses, milk, and vanilla and beat until combined. Add dry ingredients and continue to beat until combined. Stir in chocolate chips.
- Roll dough into 24 balls. Each ball will contain roughly 1/4 cup of cookie dough. Place about 3 inches apart onto cookie sheets. Bake 12-14 minutes, until cookies are just beginning to brown around the edges. Remove from oven and cool for 5 minutes on cookie sheets, then move to racks to cool completely.