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Sharing my bakery recipe for the best chocolate chip cookies that made over a million dollars! Crispy on the outside and chewy on the inside. These are the perfect cookies with caramelized brown sugar and vanilla notes.
If you’ve been following my 6 year old son’s baking channel on Instagram @DashBakesTheGreats, you’ll see we share some of our favorite cookie baking recipes, tips, and tricks! Ever since he was two years old, Dash has been mixing, rolling, and decorating all kinds of yummy treats.
Before he was born, I was a baker and had five bakeries! Wistfully, I gave it up and thought my baking days were over—until Dash came along! His excitement for treats rekindled my love for baking. I’m now supporting Dash’s passion, shared enthusiastically on his Instagram! Together, Dash and I hope to inspire other families to bake together.
Now on to these million-dollar chocolate chip cookies! Did they really make a million dollars? Why yes! You see I had five bakeries at one time and only sold cookies and cupcakes. This chocolate chip cookie was my top-selling cookie and my business was around for 10 years! The first year alone, my first bakery we did over $850K in sales! As you can guess given we expanded (we were online as well) and were around for many years after, this one cookie easily made up a million in sales!
Since I’ve had the bakeries I’ve revisited this recipe many times. I’ve tweaked it even more to make it extra delicious and perfect for baking at home with consistent results. I hope you enjoy the love that was put into this amazing cookie!
See all of Dash’s Recipes here!
Why is this the best chocolate chip cookie?
- It’s super easy! With one bowl mixing and melted butter, you don’t need to beat butter with a mixer, you can do this all by hand
- It’s got the perfect blend of crispy on the outside and chewy on the inside. The secret is adding a blend of bread flour for that chew and a higher ratio of brown sugar for those caramel notes
- It’s not too flat or not too high! Sometimes high cookies can be a bit doughy and cakey and flat cookies can be too crispy. This one really is the best shape and a good-looking cookie all around!
Million Dollar Chocolate Chip Cookies – Ingredients
Makes 34 large cookies (3-3.5″ wide)
400 g. All-purpose flour
250 g. Bread flour**
1 Tbsp baking powder
1.5 tsp baking soda
2 tsp Kosher salt
510 g. brown sugar
100 g. white sugar
1 lb melted, unsalted butter
** may use all-purpose as well but bread flour makes it chewier 🙂
2 eggs + 2 egg yolks
1 Tbsp + 1 tsp vanilla extract
1lb, 4oz high quality dark chocolate chunks or chips. We used Ghiradelli (20 oz bag of this)
Sea salt (optional)
How to make the best chocolate chip cookies
| 1 | Melt butter in a large microwave proof bowl in the microwave in 30-45 second intervals until melted. Set aside to cool. |
| 2 | Mix all dry ingredients in a large mixing bowl with a whisk until well blended. |
| 3 | When butter is cool, add your brown and white sugar. Mix with a whisk until a soft syrupy mixture forms. Add your eggs and vanilla extra and blend until mixed. |
| 4 | Add your butter/sugar/egg mixture to your flour until just blended with a spatula. Add chocolate chips/chunks until just blended. |
| 5 |
Use #16 blue scoop (2 oz scoop) and scoop dough balls onto parchment lined baking sheets. Refrigerate dough balls for at least 24 hours before baking. When ready to bake: Bake in a preheated 375 degree oven for 15-16 minutes or until edges are lightly brown. Rotate pan halfway at the 8 minute mark. Optional: sprinkle a dash of sea salt over cookies right after you remove them. Let cookies cool before removing from the tray. |
I have spent over 20 years perfecting this cookie recipe and I hope you enjoy it with your family as long as mine has been enjoying it! I have 3 kids and they and their friends all beg me to make these regularly!
See all of Dash’s Recipes here!
Ingredients
Method
- Melt butter in a large microwave proof bowl in the microwave in 30-45 second intervals until melted. Set aside to cool.
- Mix all dry ingredients in a large mixing bowl with a whisk until well blended.
- When butter is cool, add your brown and white sugar. Mix with a whisk until a soft syrupy mixture forms. Add your eggs and vanilla extra and blend until mixed.
- Add your butter/sugar/egg mixture to your flour until just blended with a spatula. Add chocolate chips/chunks until just blended.
- Use #16 blue scoop (2 oz scoop) and scoop dough balls onto parchment lined baking sheets. Refrigerate dough balls for at least 24 hours before baking.
- When ready to bake: Preheat oven to 375 degreesPlace parchment onto your baking trayPlace cookie balls at least 2 inches apart. They will spread to 3-4" in width. DO NOT place them too close apart and make sure they have enough room to spread! (we bake 9 to a standard baking pan)
- Bake in a preheated 375 degree oven for 15-16 minutes or until edges are lightly brown. Rotate pan halfway at the 8 minute mark.
- Optional: sprinkle a dash of sea salt over cookies right after you remove them. Let cookies cool before removing from the tray.
Video
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Agnes Hsu is a mom of three and has been inspiring parents and kids to get creative with easy activities and family friendly recipes for over 10 years. She shares her love for creative play and kids food to her 2MM+ followers online. Agnes' commitment to playful learning and kindness has not only raised funds for charity but also earned features in prestigious nationwide publications.