Pamela’s Kitchen: “Best Ever” Chocolate Chip Cookies
Happy Thursday, everyone. Welcome to Pamela’s Kitchen featuring the “best ever” chocolate chip cookies.
Before leaving San Antonio, I tested a feature post called Pamela’s Kitchen, to see if there was interest in a regular feature.
Well, there was!
So, when I invite you into the new Pamela’s Kitchen, there will be recipes that I have created, as well as, recipes that I am testing of others.
I will link and acknowledge if I am testing out other recipes.
I love to cook, and in the past year have found it to be a passion.
So, join me today with a recipe I have been tweaking for years…
PAMELA’S KITCHEN: THE “BEST EVER” CHOCOLATE CHIP COOKIES
For years, I have made good chocolate chip cookies.
But, finally, I have tweaked and created a recipe that grandchildren and others call “the best ever” chocolate chip cookies.
My grandchildren want me to cook these for the football teams, the classmates, the friends at home….and I have been willing to comply.
First, last Monday, they went to the football teams and the reaction was the same from players and parents…these are the “best ever.”
Now, I believe I have hit my forever recipe for chocolate chip cookies and will stop my tweaking.
The right amount of ingredients is so important with chocolate chip cookies so that they are not too flat.
Also, my family believes the “best ever” chocolate chip cookies are chewy and not crunchy…and full of chocolate.
Here is my recipe:
PAMELA’S “BEST EVER” CHOCOLATE CHIP COOKIES
2 1/2 cups organic all purpose flour ( a little more than a toll house cookie)
1 teaspoon baking soda
1 teaspoon sea salt
1 cup of European Butter, softened (see below)
1 cup of packed light brown sugar
3/4 cup of sugar
2 eggs (room temperature)
2 teaspoons Mexican vanilla
24 oz. Nestle Semi-Sweet chocolate morsels (you read this right…the chips are doubled)
This brand of butter really changed everything for my chocolate chip cookies…it is excellent…and is a brand from the HEB grocery group called Central Market.
There are many brands of European butters.
According to kitchen sites and Land o Lakes, the European butters have a lower moisture content and an increased fat content of 82%.
The majority of American butters have 80% fat content.
Here is an article that may be of interest to you on this topic: THE REAL DIFFERENCE BETWEEN EUROPEAN AND AMERICAN BUTTER.
After taste testing with my own target group, I know for sure this butter took my chocolate chip cookies next level to “the best ever.”
First, cream the two sticks of European butter in your mixer.
Mix well after each ingredient…add, in order, the brown sugar, the sugar, eggs one at a time, then vanilla, the flour mixture; then the chips.
I mix the flour, salt, and soda together in a bowl with a whisk before adding.
The dough is made the day before I want to bake the cookies and placed in the refrigerator…I usually let it sit overnight.
Preheat your oven to 375 degrees.
A melon scoop is my utensil of choice to place them on cookie sheets with parchment paper and get a uniform size.
They are a little more challenging to scoop since they have more chocolate chips in them.
I am getting accustomed to a new oven, so I watch them closely and it has been right at 11 minutes when I think they are perfect.
The “best ever” chocolate chip cookies are slightly underdone and NOT overdone….they are chewy.
Mr. B just now said that he went into the kitchen to eat one cookie….and ended up eating five!
Be careful, they are addictive…but definitely grandchildren pleasers!
PAMELA’S KITCHEN: STILL MOVING IN
I am still moving into my new kitchen and getting familiar with it, but so far, it has been a joy to cook here.
I finally started some fresh herbs and began with rosemary.
With great window space, I can grow some of it right in the kitchen…will look for basil and oregano next.
I have so many places to visit in a completely new town and nurseries are on the list.
Let me know if you have questions about the “best ever” chocolate chip cookies.
But I guarantee this recipe from Pamela’s Kitchen is a crowd pleaser!
Thanks for stopping by Pamela’s Kitchen…where singing always happens!
STAY STRONG & KEEP SMILING!
NOTE: I will not have a new post tomorrow, Friday, October 18, but will be here on Saturday with 2024 Fashion Trends. Thanks for understanding.
By Pamela Lutrell
For all your shopping, please use the links on my SHOPPING PAGE…thank you, thank you to all who shop this way.
I could not bake cookies while on WW. I’m in the Mr B camp.
I completely understand. These are for the grandchildren!
Good Morning Pam,
The cookies sound yummy. Might be a Christmas present for my co workers. I will have to read the article and see if I can find other brands of European butter since we do not have HEP by us. Question for you: I am going to order another pair of sneakers from SAS, but do not see them on your shopping link. Are they not an affiliate? Thanks and you are the first thing I read in the early morning with my coffee before I start the day.
Hi Betty, SAS is not an affiliate, and I do recommend them. You can go straight to their website or a store for service. Thank you for asking.
Thanks so much for this new feature! I want to try this recipe — don’t have that brand but love the Kerry’s Irish Butter which I will try.
Hope you share some of your great tex-mex food!
Hoping this reply reaches you today! I love a great chocolate chip cookie so will definitely bake my next batch using yours ( for my family) as I must use gf flour fit my celiac disease, and baked goods are not the same. I’ll let you know my family’s response! They look so yummy!
Yes! I will…Catherine. Tex-Mex cooking has influenced me more than any other type of cooking.
Yes, please let me know, Paulette. I did not label these the best ever…they did, so I am excited to finally reach that point.
Will definitely be trying your cookie recipe! Double the chips…yum!
Exactly! Double those chips!
You are my morning inspiration! Yesterday was my husband’s 78th birthday. I called the cake store where I had ordered his cake (new owners) just after they opened and got every excuse in the world as to why they did not make his cake. So I promised that I would just make one today. This morning I showed him your new chocolate chip cookies photo over the breakfast table and our plan changed. After a grocery run this morning, I will give the Pamela cookies a try. They look delicious. Thanks for being there for us this morning. Have a great day.
I look forward to making these. I especially love the flavor of Mexican vanilla.
Happy Birthday to your husband! I hope he enjoys the cookies as much as Mr. B does!
So do I, Kathy…it is different and I just believe is the best.
Too funny that you shared this recipe! I literally just made a batch of chocolate chip cookie dough this weekend and froze in balls for future small batches. I have just run out of my favorite Mexican vanilla that’s only available by going to Cozumel (They don’t ship). Do you have a favorite brand of Mexican vanilla? And yes, I vote with Catherine – we would love TexMex recipes!! I’m in Oklahoma so we are big fans of TexMex.
Hi Karla, I also bring vanilla back from trips to Mexico. Right now I am using Zanelli Pure Mexican Vanilla that I get on Amazon.
Pamela – thanks so much! I will look for that brand. The one I am partial to is Mayan Fiesta – they are a rum cake store and the vanilla is double-strength and SO good. I told my husband I’m out and “need” to go get some and he said that seems like REALLY expensive vanilla. LOL So I’m finding a substitute.
So excited to see your headline today! m definitely trying your cookie recipe. I’ll test it on my neighbors first😊, my family lives away. Thank you so much for sharing your kitchen. Have a great day!
Will definitely try the “best every chocolate cookie recipe”.
Thanks! I’ll look for that brand. My favorite is Mayan Fiesta brand – they are a rum cake store in Cozumel and the vanilla is double-strength and so good. I told my husband the other day I am going to “need” to go get some and he said no because that seems like the most expensive vanilla in the world when you calculate the cost of going to get it. LOL So I guess I’ll buy some Zanilli instead.
This recipe is one I have to try. I really like the idea of extra chocolate chips.
I’m glad you’re going to add this to your posts because I do get many good cooking/ recipe ideas from you and have made quite a few. Looking forward to seeing more.
You are welcome! Your neighbors will love you!
According to my grandsons, it is!
Enjoy!
And I am looking forward to sharing them, Paula!
Hi Pam, can’t wait to try your best ever cookies. How much does your melon scoop hold? I have several scoops ranging from 1 tsp. to 2 tbsp.
I am going to guess 1 tablespoon, since my melon scoop has one larger cup and one end and one smaller cup at the other. I like a nice sized ball, but not too big. The melon scoop device is old and not marked…handed down from my mother. Sorry to be a little vague.
Your cookies sound yummy, might have to try them. Since it’s just me and grand kids and great grandkids are states away it’s hard to bake without them going stale. I don’t need to eat them all. Sure doesn’t seem your missing your SA home and are getting quite settled in your new home. Enjoy your articles. Even if I miss a day or two I always go back to the ones I missed.
I do want to add that these cookies mail very well! Since I am slightly undercooking them to be chewy they stay fresh longer…so a box of cookies in the mail can be quite a treat for grandchildren.
So, glad to have you join in Linda whenever you can!
I made the pumpkin loaf recipe you posted a couple of weeks ago. It was a major hit at our family’s Thanksgiving weekend in the Okanagan in Canada. I added a cup of raisins and a cup of walnuts. I will definitely be making it again.
So glad your family enjoyed it, Judy! The most requests I get are for pumpkin bread. I now keep extras in the freezer.
Beautiful cookies! It’s fun to see what’s going on in your kitchen. I’ve always made the Betty Crocker recipe, but these are a step up!
I’m looking forward to Pamela’s Kitchen and to baking your BEST cookies. Since this will be a regular in your posts, can you please post your recipes in a recipe card format? I love collecting delicious recipes!! Thanks, Pam!
Your cookies look yummy. I don’t have any grands to bake for but if I ever need to bring cookies to an event I will surely try these. Very interesting about European butter making such a difference. I certainly applaud doubling the chips. We just got our internet back today after nearly a week without it again so I’ll be catching up on earlier posts. I managed to read Sunday’s on my phone but I find reading on the phone challenging especially with when I only get 2 bars on the phone. Looking forward to more of your recipes.
I will be trying your Best Ever Chocolate Chip Cookies soon. Especially now that we are enjoying cooler weather here in Illinois. Glad to hear that you are getting settled in your kitchen and loving it. Kudos for getting your fresh herbs going so soon after moving in. Having all that herb space so close at hand is just lovely! Enjoy!
Hi Pam,
Wow you are going to have your new community begging for you to bake for them. Your new career is about to happen. Do you find Toll House to be the best chocolate chip? Do you ever bake with Ghirardelli Premium Baking Semi-Sweet chocolate chips? I have never seen Central Market European Style UNSALTED Butter here. Maybe Whole Foods, Sprouts may stock it. Trader Joe’s probably not.
Question for you. When you share a recipe is it possible for you to have a heading at the very top that says,
“Jump to Recipe?” Then I can just scroll down to print it?
Your blog page, “Pamela’s Kitchen” is really cool looking.
Love this new feature. I will definitely make these cookies. After eating a few hot from the oven, I’ll freeze them for future snacking.
Update to my comment of this morning. I made the cookie dough this afternoon. While we ate dinner, I cooked the first pan. We just finished a dessert of warm cookies and milk. They are truly the best chocolate chip cookies I have ever made. Delicious! My husband agreed. Thanks for putting the recipe out for us.
Yes…they are, Marcia. I have been working on this recipe for years. Thank goodness I hit it!
I will look into what I can do, Linda. It is something new for me, so I need to spend a little research time.
I also find reading on the phone a challenge, Kathie…I completely understand. So glad you have the internet back…I know this has been a tough one.
Thanks Deanna…I love fresh spices and try to do this as often as I can. Thanks for being here.
I am a Nestle fan, Katherine. I have used and tasted Ghiradelli, but personally prefer the taste of Nestle. There are many brands of European butter, so you can find one of those in the places you named.
I also want to keep the dough in the freezer for surprise visits. Thanks Nancy.
I love this so much! Thanks for coming back to share…I hope they made his birthday dinner special.
Pamela –
I baked these chocolate chip cookies yesterday and my husband & I agree with you: they are THE BEST chocolate chip cookies! I did exactly what you suggested and mixed the dough the night before I planned to bake them, storing in the refrigerator overnight. My cookies looked exactly like yours in the pictures. Great tip about “underbaking” them. This is the first time I used European butter. I think I will try it in other cookie recipes. Thank you for sharing this recipe.
You are so welcome, Ann! I just used the European butter to make Snickerdoodles and the grandsons loved them!