This recipe has been in my back pocket for many years, dating all the way back to my MOPS days. For those of you unaware of what ‘MOPS’ is, it stands for ‘Mothers of Preschoolers’ and is an international organization where moms with children from pregnancy to graduation of kindergarten meet twice a month for community and support. And let me just say this has been a LOONNGG time since I began my time in MOPS – crazy how time goes by so fast! Wow!

This was a hit back then with moms and kids alike and it’s still a hit today.

Why are they a favorite you ask? They have a chewy outer shell and the inside is sooo soft. They seriously stay soft for a couple days by themselves – no bread needed. (Hint – if you have other cookies that sat out too long and got a little crunchy crispy, place a piece of bread with the cookies in a seal tight container and give it a few hours. Voila – soft cookies again!)

These cookies aren’t super sweet but sweet enough to want to keep eating them. I usually use the chunk chocolate chips in this recipe but any type will do. This recipe is one that has been adapted from multiple different recipes and my family thinks it’s THE BEST. I can’t wait for you to try them!

We recently gifted these cookies as a thank you to the hubby’s co-worker this week and they package up very nicely. I used a really cute gable box (similar HERE) and tissue paper with two stacks of yummy cookies. We also ended up throwing in some miniature peanut butter cups for added goodness.

Once the co-worker received the cookies they began to share them with other co-workers until they themselves tasted the cookie. Then all sharing stopped and they put the cookies in a safe place to enjoy alone later. 🙂

So, this is a word of warning – make two batches if you make these. They are so good you will want to keep them all to yourself!!

Side note – for my sweet friends who are rebel like me and eat the prepared cookie dough – this is the best dough you will ever eat. Seriously. Rebels unite!

                                      

THE BEST CHOCO-CHIP COOKIE RECIPE

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chunks

Directions

1. Preheat the oven to 325 degrees. Grease cookie sheets.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand with a spoon. Drop cookie dough onto the cookie sheets.
4. Bake for 15 to 17 minutes in the preheated oven. Cool on baking sheets for a few minutes before transferring to wire racks or wax paper on counter to cool completely.

If you’re interested in using the products I use in this post please see the affiliate links below with similar/exact products:

Chocolate chips: https://amzn.to/3abZtDZ
Vanilla Beans for homemade vanilla extract: https://amzn.to/2UwF5a0
Gable boxes for gift giving: https://amzn.to/2UoHnbg
Tissue paper: https://amzn.to/2wkMWzH
Maybe try the craft gable boxes listed above with hot pink tissue paper: https://amzn.to/2UrbuyW

xo – JB

JB Photo and Design, LLC | Jenni Blake is based out of Leavenworth County, Kansas but proudly serves the areas of Lawrence KS, Tonganoxie KS, Basehor KS, Eudora KS, Leawood KS, Mcclouth KS, Spring Hill KS, Gardner KS, Eudora KS, Lenexa KS, Olathe KS, Bonner Springs KS, Leavenworth KS, Overland Park KS and surrounding areas.  We love to capture images of seniors, families, children, events, landscape, maternity, and macro. But we also love to bake homemade items with love from our kitchen.