I originally named these “brownie cookies” but Andy calls them “perfect cookies,” and that’s the name that stuck.
Of course it all depends on your definition of perfect. When I developed this recipe, my goal was a thick, chewy, soft chocolate cookie that used normal household ingredients–ie: no bakers’ chocolate. I love baker’s chocolate, but I rarely have it on hand when a chocolate craving hits.
So here you have it: chocolatey, chewy, thick, and soft. Featuring unsweetened cocoa and three kinds of chocolate chips.* Our picture of perfect.
I found several pictures of Lucy eating perfect cookie dough, but there are no baked cookies on record…Read: They’re so good, it’s straight from the pan to the mouth. No time to take pictures.
* While baker’s chocolate isn’t a “normal household ingredient” in our home, we’re pretty religious about keeping multiple kinds of chocolate chips around.
- 1 C butter softened
- ⅔ C sugar
- ⅔ C brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 C flour
- 1 tsp baking soda
- ½ tsp salt
- ⅓ C cocoa powder
- 1½ C chocolate chips*
- In a large bowl, cream butter and sugar until smooth. Add eggs and vanilla; beat well.
- Add flour, soda, salt, and cocoa powder to the wet ingredients.
- Stir in chocolate chips. Your dough should be fairly thick.
- Scoop by spoonful onto a greased cookie sheet. Bake at 350°F for 9-11 minutes or until bottoms are lightly browned and middles are still soft. If they are too round, press the hot cookies down slightly with a spatula after removing from the oven.