- Hey, guys.
Every great host or hostess has to have
an over-the-top chocolate chip cookie recipe
in their repertoire.
It's the kind of thing that can impress
a crowd in an instant, and I've got just the thing.
It's my diabolically delicious chocolate chip cookie.
They're so good they're evil.
We're first going to start with some softened butter.
It's really critical to getting a great
chocolate chip cookie to start with softened butter.
That just means that all of your sugar and your eggs
and flour are going to combine really well.
If you don't start with softened butter,
that means they never really combine well,
and then the butter doesn't get well disbursed
throughout the cookie, doesn't bake up right,
you don't get the flavor.
Just better to start with the room temperature butter.
Then you're going to add your sugar.
I like to use a little bit of white sugar
and then mostly brown sugar.
The reason I do that is because brown sugar
has molasses in it, and that is going to help
those cookies stay nice and moist and chewy.
Go ahead and whip that together for at least
a good five to six minutes.
You want that butter and sugar to really
whip up nice and fluffy,
so that when you add the eggs,
it will combine well.
Then you're going to add a tablespoon of vanilla.
I do like to add a lot of vanilla to my cookies
because it just gives it that wonderful
depth of flavor and delicious taste.
Then, in a separate bowl, you're going to whisk together
some flour, salt and baking soda.
Give that good whisk.
Then you're slowly going to combine that
to your butter mixture.
Now, I don't use a lot of flour in these cookies
because you'll find if you use a lot of flour
in a chocolate chip cookie recipe,
they tend to turn into like little rocks,
and that's not what we want.
We want chewy and delicious.
That's why I kind of pull back a bit on the flour.
Now if you ask me, a diabolically delicious
chocolate chip cookie has four
different components going on.
First, we're going to get traditional
with our semi-sweet chocolate chips.
Need to have those.
Then I love to have something chewy
in the form of a milk chocolate covered raisin.
Really, really good.
Then you also have those two chocolates going on,
which is nice.
Then we need to have something crunchy
and a little bit salty in the form of a candied walnut.
Then, to really send it over the top
and give you one more texture,
I love to add some toffee bits.
It's just going to make those cookies
all the more chewy and buttery and delicious.
If you're using a standing mixing like I have here,
you could just whip that up,
just two or three pulses with your mixer.
If you don't have a standing mixer,
then I would just use a wooden spoon
to combine all of the mixings.
Now, because these cookies are so good
and we've got so much going on in them,
we want to make sure they're a good size as well.
That way, everybody gets a little bit
of all of the different flavors and textures,
so go ahead and use an ice cream scoop.
That will make really nice, large-size cookies.
Then you're going to pop those in the oven
at 350 for exactly 13 minutes.
I've tested this recipe several times,
and 13 minutes is the magic number,
assuming that your oven is calibrated properly
and runs at exactly 350.
If you don't know what I'm talking about,
I have a great video for you.
Just click the thumbnail,
and it'll tell you all about oven calibration.
At the 13 minute mark, you're going to pop them out.
Let them sit on the tray for another five minutes,
because as they sit, that tray is hot,
and they will continue to cook.
You just don't want to let them cook in the oven
because then they'll get too golden brown,
and you really just want those centers to set up,
and this is the best way to do that.
After about five minutes on that cookie sheet,
you'll see, it'll start to deflate a little bit,
and they will be perfect.
Go ahead and transfer them to a cooling rack
to continue to cool.
But really, truth be told,
these cookies are best when they are still warm,
so if you need to dive right in right then and there,
you have my permission.
There you have it.
My diabolically delicious chocolate chip cookies.
The next time you're invited to a potluck
or a summertime barbecue,
and you're asked to bring something,
you've got just the thing.
I'll see you guys back here next week
when I'm going to share with you
how to make my raspberry cornbread muffins,
the perfect thing for a springtime brunch.
I'll see you then.
(upbeat music)