Ultimate Chocolate Chip Cookies

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These are simply the best chocolate chip cookies! These magically disappear whenever I make them.


1 tablespoon Cinnamon
3 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs, room temperature
1 teaspoon kosher salt
1 tablespoon vanilla extract
1 tablespoon baking soda
1 tablespoon baking powder
3 cups all-purpose flour
2 cups oatmeal (not quick cook)
20oz Chocolate Chips

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
9-12 minutes
Refrigeration Time: 
1 hour
Total Time: 
1 hour, 22 minutes
Serving size: 


1. In the bowl of a stand mixer or with a handheld mixer, cream butter and sugars until light and fluffy, about 5 minutes. Scrape down the bowl to ensure all ingredients are combined.
2. Add in the eggs one at a time, beating well between each addition. Add in the vanilla extract.
3. Add in salt, baking soda, baking powder, Cinnamon and 1 cup of flour. Mix well and then scrape down the bowl. Add in the remaining 2 cups flour, mix until there are no streaks of flour present.
4. Add in oatmeal and chocolate chips, mix until thoroughly combined. Refrigerate for 1 hour or overnight.
5. Preheat oven to 350ºF at least 20 minutes before baking these cookies. Line 2 cookie sheets with parchment paper or silicone mats.
6. Scoop 1 tablespoon of dough either with a scoop or 2 spoons. Arrange 2 inches apart on the prepared pans - I never cook more than 8 cookies to a pan.
7. Bake for 9-12 minutes or until edges are golden brown but the middle is just set - the key is to underbake.
8. Remove from oven and let rest for 1-2 minutes before removing to cooling rack. Store in an airtight container for 3 days at room temperature or freeze for up to 2 months.


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Recipe Tip:
Dough can be rolled into tablespoon size balls and individually frozen for 1 hour. Once frozen transfer to a zip-top bag for up to 2 months. When baking frozen dough,there is no need to thaw - bake for 2-3 additional minutes.

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