On any given day, I would normally pull out a bag of semi sweet chocolate chips and follow the recipe on the back with just minor adjustments. This time, I wanted a rich, ooey, gooey, soft, and fluffy cookie that I could eat with my morning and afternoon coffee. Anyone that truly knows me, knows how much I love cookies. They are the most perfect little treat and always bring a smile to my face. Sharing cookies spreads that joy and that is what baking is all about. Try this delicious cookie next time you feel the want and need for a chocolate chip cookie!
Miranda’s Ultimate Cookie
Approx. 24(large)- 36(small)
- 3 cups AP flour
- 1 tsp Baking soda
- 1/2 cup Light brown sugar (packed)
- 1 cup White sugar
- 1/2 tsp Salt
- 2 sticks Unsalted butter (softened)
- 2 Eggs
- 1/4 tsp Cinnamon
- 1/2 tsp Almond extract
- 1 tbsp Vanilla
- 1 bag Dark chocolate chips
- 1/2 bag Dark chocolate chunks
Preheat the oven to 350° and line the baking sheets with parchment paper. In a mixer with the paddle attachment, combine the butter, sugars, salt, eggs, and extracts together. They should turn into a thick liquid. Scrape the bowl with a spatula to make sure all ingredients are thoroughly combined. Add the flour, baking soda, and cinnamon. Mix the ingredients until just combined. (about 30-45 seconds) Add in the chocolate chips and chunks and pulse until they have been combined. If you over mix the dough, the cookies will be tough With a tablespoon, scoop up the dough and form into a ball. Smoosh the ball so it flattens slightly. This will determine how flat the cookies will get. Place about an inch apart on the baking sheet.
Bake the cookies for 11-13 minutes or until just slightly browned. Let cool, for just a couple minutes. Serve and enjoy with milk or cookie! You’ll just love these!