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Best Ever Chocolate Chip Cookies

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“I started with the basic back of the chip bag recipe and have modified it until I ended up with this final recipe. The cookies will be slightly chewy, but crisp on the edges for dunking. This recipe makes about 10 dozen cookies. I put the dough in wax paper and freeze in 1 dozen size rolls. Just remove the paper, slice the cookies, and bake straight from the freezer.”
READY IN:
45mins
SERVES:
120
YIELD:
120 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure oatmeal into food processor and blend until oatmeal is fine and powdery.
  2. Place oatmeal in large bowl.
  3. Sift in flour, baking soda, baking powder, and salt.
  4. Stir together with oatmeal until well blended.
  5. In a seperate large bowl (or stand mixer) cream together butter and sugar.
  6. Beat in eggs, one at a time.
  7. Mix in molasses and vanilla until well blended.
  8. Add in flour in four batches, stirring only until blended.
  9. Fold in chocolate chips, chocolate bar, and nuts.
  10. Scoop onto greased cookie sheet, 1 inch apart. Tbsp size scoop will make 120 cookies.
  11. Bake at 350 for 10-15 minutes, depending on cookie size. Cookies will be crispy on edges, but look soft in center.
  12. This dough freezes well for up to 2 months in standard freezer.
  13. To freeze, scoop out 1 cup of dough onto a sheet of wax paper.
  14. Shape into 2 inch wide log and roll paper around dough.
  15. Secure edges of paper with rubber bands. It will look like a cookie dough Tootsie Roll.
  16. To bake, remove dough from wax paper, slice and bake. No thawing required.
  17. Baking time may need increased 2-3 minutes if dough is frozen.

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