Not your grandmas chocolate chip cookie

I haven’t shared my chocolate chip cookie recipe with very many people because, well lets face it, everyone has a chocolate chip cookie recipe. HOWEVER, this recipe has stood the test of time for my family. We have tried probably 4 or 5 other recipes over the years since making this recipe and this one is the one that every cookie is compared to.

Part of the draw to these cookies is that I have combined 3 different kinds of chocolate chips AND toffee pieces. None of these things individually change the cookie but overall they make a really good tasting dough. The other things that are really important to watch for are the butter- make sure it is softened but NOT soft/melted. Ideally it is juuuuust soft enough. I personally have gotten better results for this in the microwave for 15 – 20 seconds. Make sure the butter and sugars are really mixed together in the first stage too. You want a really good creamy mixture in this step, you cant over mix here so make sure its creamy and fluffy. From there, take your time and add eggs one at a time and then your dry ingredients and don’t over mix the eggs. If you take these steps with this recipe you will get a perfectly fluffy / gooey cookie PACKED full of flavor.

Ok, ok, lets get to it.


  • 1 cup salted (yes, salted) butter softened
    • make sure its not too soft, just soft enough to smooth with the sugars
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3 cups flour (I like king Arthur brand all-purpose)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt or pink Himalayan salt
  • 1 cup milk chocolate chips
  • 1 cup bittersweet chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup toffee pieces


  1. Mix flour, baking soda, salt and baking powder together in a medium sized bowl
  2. In a mixer with the paddle attachment combine butter and sugars and cream together for approx 2 minutes or until REALLY combined and fluffy. You cannot over mix this step so make sure its really smooth and fluffy
  3. Add eggs, one at a time on a slow speed
  4. Add vanilla mix on slow until just combined and turn mixer off while you grab the dry ingredients
  5. Add the dry ingredients one cup at a time and mix on a slow speed until just combined
  6. Add all chips and toffee and mix only until evenly mixed in – still in the mixer on slow
  7. Using a cookie scoop, tablespoon or a spoon, shape all of the dough into cookie balls and place in the fridge for a minimum of 30 minutes.
    • I tested this out tonight – I baked one cookie right away with no refrigeration and it just cooks too fast and doesn’t turn out as gooey and moist in the middle as it should be.
  1. Preheat oven to 375
  2. Transfer a few onto a new cookie sheet and bake for 9 minutes or until slightly browning on top.
  3. Let rest for a few minutes… it will cook the inside JUST enough to give you the ooey gooey chewey perfection.
  4. freeze the rest of the cookie dough balls in a freezer safe bag or continue to bake them all.


2 thoughts on “Not your grandmas chocolate chip cookie

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