You know all those Pinterest recipes that say, “The Best Ever…”, “Award Winning…”, and the list goes on…. Well I am here to really and honestly report to you, that this IS actually the best chocolate chip cookie recipe. I need to first ask you a very life altering important question? I mean this is serious y’all … Are you a gooey, crunchy, soft, cakey, fudgy or crumbly kinda cookie lover? Because I will save you some time from scrolling and tell you that these particular cookies are buttery and gooey on the inside and have a crisp, chewy bottom layer that will tempt you to slap yo’ momma… Oh’ and if you are new here or not from the south, this is most definitely slang for, IT IS THAT GOOD!!! (Y’all, don’t go slapin’ your momma, what she really needs is a hug and a cookie)
I adapted this recipe from Remington Avenue, but of course when I went to make these babies today, I realized I was out of unsweetened coconut. So I decided to switch it up a little and add sliced almonds with cranberries, and let me just go ahead and tell you, these babies are to die for! Lesson learned, never disregard an amazing recipe even if you don’t have a certain ingredient. Often when it comes to baking, you can switch things around, experiment and you may even discover and even better outcome than originally planned. So without any further delay 🙂
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Ingredients:
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup salted butter, softened (2 sticks)
1 egg
1/2 tsp vanilla
1 tsp coconut oil melted
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 slivered almonds
1/2 cup dried cranberries
2 cups semi-sweet or milk chocolate chips
Instructions:
- Heat oven to 375 degrees.
- In bowl of stand mixer or hand mixer, beat both white and brown sugars with the butter, vanilla, melted coconut oil and egg. Mix for 3 mins on medium speed until well incorporated. Mix in flour, baking soda and salt till dough is blended well. Add in almonds, cranberries and chocolate chips. Mix until just evenly blended. Be careful not to over mix.
- I use a cookie scoop to ensure they all cook evenly. But if you don’t have one, drop 1.5 inch dough balls onto parchment lined baking sheet. Some say to flatten it out with your palm, but for me, I never flatten cookies out. I prefer the oven to do its magic in cooking and rising the cookies naturally. And I promise they will come out heavenly.
- Bake 8 mins. They may look uncooked when you pull them out. If you leave them on the hot cookie sheet for 5 mins before moving to a cooling rack, something amazing happens and they turn into a perfectly gooey, crispy edged masterpiece.
Enjoy my sweet friends!
