Y’all, these are hands down the best cookies I ever made. Please don’t let this deter you, but they were also the first cookies I ever made. From scratch anyway, we’ve all baked that refrigerated cookie dough, and I’ve baked my fair share of cookies with my mom and her oh so wonderful electric mixer (which I can now appreciate) – but this was my first solo batch of cookies from scratch. I baked them for Nancy for her birthday, and they were so good I baked them again for my co-workers and then again for my family… in a span of 3 days. I’m so proud of these babies, and now I’m sharing them with you!
They’re called the 50/50 cookie after their 1:1 ratio of chocolate to cookie. For those of us who aren’t math whizzes, that means this cookie is 50% chocolate. Are you convinced yet? Okay, you may be considering your health right about now (it is bikini season after all) well fear not! I added a cup of rolled oats for the health buffs. That makes them healthy, right? Shhhhh…
And my biggest top secret tip to making these delicious cookies the best cookie you ever made, is to not use the regular hershey-kiss-shaped choc chips, but to use Nestle Tollhouse Chocolate CHUNKS, which are much larger block-shaped chocolate chips. (You can see them in my dough).
I got this recipe from The Tender Crumb via Broma Bakery.
The 50/50 Cookie
1/2 cup minus 1 tablespoon granulated sugar
1/2 cup plus 1 tablespoon packed light brown sugar
*1 cup pastry flour
1/2 cup bread flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
12 ounces whole (or 1 3/4 cups chopped) bittersweet chocolate, coarsely chopped
*I couldn’t wait 12 hours for the dough to set, I baked them and ate them right away and they were still delicious. But if you have the patience or the foresight to make the dough and let it set, the texture will be even more amazing. Bake at 350 for 15 minutes and there you have it, the best cookie you ever made!