World’s Best Chocolate Chip Cookies
Does anyone else think of the movie Elf when they hear “World’s Best…..” anything? When he runs into the coffee shop with a “World’s Best Cup of Coffee” sign out front and congratulates them? Cracks me up every time.
So these are the World’s Best Chocolate Chip Cookies.
Well. According to the 147 people who gave it 4.75 out of 5 stars on Food.com. Not quite the impressive 6k+ positive reviews we found on AllRecipes.com CCC recipe, but still worth looking into I thought…
They’re definitely good, and this recipe passes my usual checks– crispy edges, buttery flavor, hint of salt, lots of chocolate chips… It’s a good solid recipe to use for any cookie base.
But I have to say there’s nothing about them that particularly stands out to me. Like I’ve said before, all these chocolate chip cookie recipes are starting to blur into one another, and this one definitely just falls in with the pack. We’re getting to a point in this experiment that a recipe really has to stick out and WOW me for it to get a raving, glowing review.
So… there’s absolutely nothing wrong with this recipe. It’s good. But there have been other recipes that have impressed me more. Like these King Arthur Flour cookies (salty perfection) or these hearty DoubleTree Hotel cookies.
World’s Best? It’s kind of falls short.
But you still won’t go wrong using this recipe. So if you’re looking for a good, reliable chocolate chip cookie… here’s yet another good one for ya. And if you’re looking for the World’s Best…. well, stay tuned. Next week’s cookie recipe shares the title, and I can’t wait to see if it out-performs this one!
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 cup butter, softened
- 1 tablespoon vanilla
- 2 large eggs, slightly beaten
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
Cream sugars and butter.
Add vanilla and eggs and mix well.
Combine dry ingredients together and gradually add to creamed mixture.
Stir in chips.
Scoop dough onto ungreased cookie sheets, about 2" apart.
Bake for 10 to 12 minutes, until edges are slightly golden. Let cool on the pan for a minute or two before transferring to a wire rack.