Is there anything better than a fresh batch of soft chocolate chip cookies? I think not.

All the good cookie eaters of the world!

We were made for such a time as this.

These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡

Wait, though. They are singing a love song to you: BAKE ME.

BAKE ME IN YOUR OVEN RIGHT NOW.

A few years ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies. The recipe is now two years old, but if you like to creep, they can be located here.

And let me just take a moment to acknowledge that seriously without fail – everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.

So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. Sage and I are laughing out loud over here – howwww did I do anything?

Related – I now laugh out loud with my dog.

Goodbye, normalcy.

So long.

Seeeeee uuuu laaaaater!

So where were we? I think we were about to count the number of cookies I’ve eaten just in these last two weeks as I’ve refined this recipe, which is approximately $&@^!# (censored).

I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS*

Now for the good news!

I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this new 2015 version that is similar, but way easier and more sensible than the original.

And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

We’re all trying to eat better around here – me, Bjork, Sage, and you.

We’ve been making salads and stuffed peppers and magic green sauce together and loving on all the yummy, healthy things for the last few weeks. I love food, and I love healthy food, and I love vegetables.

But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.

Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count.

Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.

Ohhhh! You guys, you guys, you guys!

Mom likes cookies, too, right?

Ugh DANG we’re so selfless like that. I just love us right now.

XOXO

https://pinchofyum.com/the-best-soft-chocolate-chip-cookies