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Mmmm...chocolate chip cookies. Who doesn't love them? They're basically perfect. When they're perfect, that is. 

I've lived a few years now, and I've had my fair share of choc chip cookies. There have been some good ones, but most chocolate chip cookie recipes I know, the cookies are either flat, flavorless, too crispy, too gooey, or really just kind of 'ok'! So I started developing my own chocolate chip cookie recipe, probably 10 years ago or so, and it's come a long way baby!

I thought I had it perfected, but then a certain southern casual chicken place (you know, the one that's closed Sundays) launched a chocolate chunk cookie, and OH MY GAWSH are they good! If you've never had one, ya need to. Well actually......ya don't, becaaause they cost too much and I like spending my money on clothes and shoes. Just saying.

I present to you, a better (in our opinion) version at home! It took me some time, but I perfected the chocolate chip cookie, thanks to a chicken. I love that chicken place, and I LOVE these cookies! They rise up beautifully, they have great flavor from one of our secret ingredients (hint: molasses), they're tender and chewy with a little crisp to the edge....they're really really goooooood cookies y'all. And they're very easy to mix up. 

I've shared a video of the step-by-step process, as well as the full recipe step-by-step below. I'd love to hear what you think! Let me know in the comments! 

Eat all the cookies!
xo Dani






Preheat oven to 340 degrees

1 C Butter, softened
1 1/3 C Brown Sugar
1/3 C Granulated Sugar

1 T Molasses
2 T Light Corn Syrup
2 tsp Vanilla

2 Eggs

3 C Flour (I use King Arthur Gluten Free because, Celiac, but regular APF is perfect)
3/4 C Quick Oats (again, mine are GF, you get the drift)
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Kosher Salt

2 C Chocolate Chips of your choice

Prepare all of your ingredients BEFORE you get started. I'm telling helps make recipes go super quick! And cleaning up is much easier on you. I separated the ingredients above in the order of how you would want to prepare them ahead of time. Let me know if this trick helps you!

Mix together the butter and sugars, then add the next 3 ingredients and incorporate. Add 2 eggs and mix until everything is well combined. 

In a separate bowl combine the remaining ingredients (except for the chocolate chips), and mix together. Then slowly, with the mixer on low speed, add the dry ingredients to the wet ingredients until just mixed. Turn off mixer, add the chocolate chips of your choice, and mix again until combined. 

Form the dough into plum-sized balls, and bake at 340 degrees for 10-16 minutes, until golden brown. Let cool for 1 minute on baking sheet, then transfer to cooling racks until completely cooled. Store in an airtight container. 

**Recipe Notes**

  • I like to use milk chocolate chips in these always, and then either semi-sweet or dark chocolate chunks or chips. Any combo works great!
  • You can add 1/2 c of walnuts or pee-CANS = so good!
  • The cookies will be even more perfectly shaped if you allow the dough to chill for 15-20 minutes before baking; this is not at all necessary. I rarely do this step. They're too good!
  • Bake time really does vary. Here's what you do to make it easy: 
    • Set the timer for 10 mins. Are they golden brown? If yes, take them out. If no....
    • Set them for 2 more minutes and check.
    • Repeat until you've reached 16 mins. At that point, even if you don't think they're done, they're done. ;o) 
  • Gluten free ingredients do change the texture of the cookie, there's no two ways about it. But they don't make the cookie any less amazing, I promise!