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When I bake chocolate chip cookies, I always follow the recipe on the back of the Toll House chip bag. (ALWAYS) You see I’ve never found a cookie that I like more, although I’ve certainly tried. Last week when our Aunt Robin, as my husband affectionately calls her, shared her recipe for the perfect chocolate chip cookie on her blog Two Chums, I was ecstatic! Aunt Robin is the kind of lady whose recipes should be written down, saved, and made regularly. She has a talent for baking that far exceeds the average human and if she says these cookies are the best…well they most likely are!
The resulting cookies were rich and complex in flavor from the use of all brown sugar, chewy from the addition of bread flour, and just lightly salted. Watch out Toll House, Aunt Robin knows a thing or two about chocolate chip cookies!
{photos by Freutcake}
Aunt Robin's Chocolate Chip Cookies- recipe via Two Chums
Makes 3 ½ dozen
1 cup of butter
2 cups dark brown sugar
1 teaspoon vanilla
2 cups all purpose flour
¾ cup bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
12 oz bag of semi-sweet chocolate chips
Kosher salt for sprinkling
Directions:
1. Soften butter in the microwave just until it begins to melt.
2. Add brown sugar and vanilla and mix together.
3. Next, mix all the dry ingredients together and add to butter and brown sugar and vanilla. The mixture will look a bit dry and crumbly.
4. Now add in the two eggs and mix, just until the dough comes together. Add chocolate chips and mix again. Scoop dough in a small scoop onto parchment paper, lining a baking sheet.
5. Bake in a preheated 375 degree oven for 9 – 10 minutes or just until they begin to be very, very slightly browned. (If you are using a larger scoop increase time to 10-12 minutes).
6. Remove from oven and give a very light sprinkle with kosher salt. Cool on wire rack.
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Reader Interactions
Comments
Gaby [The Vault Files] says
Yum yum yum!!! Chocolate chip cookies are my favorite!
Victoria says
I am with on chocolate chip cookie recipes. I have been making the TollHouse ones FOREVER and tried out many different "best choc chip cookie ever" recipes along the way. After all, I don't want to be missing out! I like mine pretty flat and not quite baked all of the way so that they are doughy/chewy and not fluffy or cakey. So, tell me, do Aunt Robin's fit this bill? Or is it the usual, Grandma's big, fat, bready/cakey cookie?
freutcake says
Victoria- These cookies are chewy but not doughy, probably as a result of the bread flour. They are just slightly crisp on the outer edges. A very nice balance. If you like a more doughy cookie, the traditional recipe might suite you best!
cassie says
I'm intertest is thoroughly piqued. I am always on the hunt for a good chocolate chip cookie. My favorite, by far, is currently Jacques Torres' recipe....36 hour proofing time + fluer de sel..... they just can't be beat! But, I will give Aunt Robin's a try. Thanks!
freutcake says
Wow! 36 hours is a long time to wait for cookies however I'm sure they are worth it. 🙂 Next time you want instant gratification, try these!
Amanda says
I can't wait to make these for my hubby - he is all about chocolate chip cookies!
freutcake says
Hope he likes them as much as my hubby did! 😉
christin says
you had me at "slightly salted".
freutcake says
Yes. The sea salt on top is a must! I might even make these with dark chocolate chips next time...just because I love dark chocolate + sea salt!
Katie says
What exactly is bread flour?
freutcake says
Katie- the difference between bread flour and all purpose flour is the amount of gluten. Bread flour has a higher protein content which develops gluten. The addition of the extra gluten aids in the chewy consistency of the cookie and most likely is why they don't spread as much as the average recipe.
Jackie, One of the Two Chums says
Leah, you are absolutely right! This lady, "Aunt Robin", is an amazing lady, all around! Not only in the kitchen, I might tell you! She is creativity personified, without a doubt, and I have the privilege of calling her my Chum!
Lane Culpepper says
Those look perfectly chewy and devine. I looove a good chocolate chip cookie
Stephanie says
Those look glorious. Yum!
Lucia says
My family's been using the same chocolate chip cookie recipe since forever, but I'd really love to give this one a go. Looks delicious! I just wanted to know, is there a substitute for the bread flour?
freutcake says
You can always try these with regular old AP flour however the bread flour is sort of the "secret" ingredient in this recipe and why they are so lovely and chewy.
jess (creative index) says
i love chocolate chip cookies!! will definitely have to give these a try! 🙂
Nic@diningwithastud says
My grandmother makes a similar recipe with half/half brown sugar. I love that this uses full 🙂 YUM!
Katie says
OMG - just made these (as chocolate chip cookies are the key to my husband's heart) and they're AMAZING!! Just like you said....chewy, soft and a bit salty. LOVE!!!! We had a "best chocolate chip cookie recipe" from a cookbook recently, but these take the cake! (or should I say cookie!) Thanks so much for sharing!
