These are tried and true family-favorite chocolate-chip cookies with two secret ingredients, no wonder they are the best! These cookies are crisp on the outside and soft/chewy in the center.
So you may be thinking this is juuust another chocolate-chip cookie recipe. That’s where I’m going to tell you, it’s not.
Well, I guess it is. But this isn’t “just another one” — it’s the best. And with two “secret” ingredients you don’t typically see in a chocolate-chip cookie recipe that totally makes these the best. In all the time I’ve been blogging, I’ve never posted a chocolate-chip cookie recipe because I have yet to perfect one. However, I’ve been working on one as long as I’ve been blogging and I couldn’t be more thrilled with the results of this recipe.
Are you curious about the “secret ingredients”? You may think they are weird, so allow me to explain their use in these cookies…
First – oat flour. But don’t be scared off by that in your cookies. Oats add a texture and a moistness to these cookies that can’t be replicated. And you know how good oatmeal chocolate chip cookies are? That’s why I thought oats were a must in a perfect chocolate-chip cookie recipe.
You don’t need to specially buy oat flour for this recipe. If you have old-fashioned or quick oats, all you need to do is quickly blend them in a blender, food processor, or a magic bullet until they resemble flour.
The one important note with oat flour and this recipe is to make sure you measure the oat flour AFTER grinding the oats down to a flour and not before.
Okay, next secret ingredient is cream of tartar. Weird in cookies right? I actually learned this ingredient and trick at a restaurant I used to work at.
The restaurant baker (that made all of the delicious desserts and huge bakery-style cookies (that sold like crazy!)) and I became great friends over the six and a half years I worked there. I would sometimes come in early on a Saturday morning or go down to the kitchen section when we were slow just to pick his brain about baking and cooking. He was a master and developed a lot of his own recipes that were “famous” at our restaurant.
One of our discussions were cookies. He always put some cream of tartar in the cookies. He said just a little went a long way with the consistency of the cookies. It also keeps large cookies from puffing up way too much so they stay an even size even when they are large. The cream of tartar also contributes slightly to the flavor and largely to the chewiness of the cookies.
Cool ingredients right? I’m just hoping you make these so you know how AWESOME they taste!! P.S. The picture above? That was before M&M’s which you can add or leave out – whatever you want!
But before we get to the recipe (if you are reading this novel of a post!), here are a few more tips to ensure your cookies work out the best.
First off, everyone measures flour differently. Make sure to spoon and level instead of packing the flour in. A really helpful tip though is to keep adding in flour until the dough pulls away from the bowl or allows you to place a ball of dough on a tray without most of the dough just sticking to your hands. Don’t be scared to add in extra flour if the dough isn’t pulling away or is exceptionally sticky. Add it slowly until the consistency is like I described. Another note with the flour is the puffier and cakier you want these cookies, the more flour you add. If you want them to spread more and to be more crisp, add less flour (even than indicated in the recipe). You can always test 1-2 cookies with less flour and see if you like their consistency after being baked. If not, add a little more flour and test again. It’s worth this testing process to get the very best (and your personal preference) cookie!
For the butter – do NOT melt the butter. If you do, your cookies will run or you will need to chill the dough for at least 1-2 hours. Make sure it is a room temperature by leaving it out an hour in advance to baking. There are a few shortcuts to softening butter, but microwaving or melting isn’t a good idea. If you want, you can chop your butter into small cubes and it will soften quicker. The eggs should also be at room temperature. Check out this post to bring eggs and butter quickly to room temperature.
Using quality ingredients is also super important to making the best every cookies. Good butter (not margarine), real vanilla extract, and high quality chocolate-chips (I recommend guittard or ghirardelli) will make these cookies perfect!
To keep all of your cookies the same size, measure the dough into a 1/4 of a cup measuring cup and then dump the dough onto a baking sheet. Final tip is just on appearance. To get the pretty look of chocolate chips and M&M’s on top of your cookies, place them strategically on your balls of dough right before going into the oven. It may sound silly, but it will make your cookies look gorgeous and even that much more appealing.
- 3/4 cup butter at room temperature
- 3/4 cup brown sugar
- 6 tablespoons white sugar
- 2 large eggs
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 and 1/4 cups all-purpose flour
- 2 tablespoons oat flour oats that have been blended
- 1 and 1/2 cups chocolate chips
- 1/2 cup miniature chocolate chips or chocolate chunks
- 1/2 cup M&M's
- Preheat the oven to 350 degrees F.
- In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy.
- Separate the eggs. Beat the egg yolks into the sugar and butter mixture. Discard or save one of the egg whites for another recipe and place the remaining egg white in another bowl.
- Add the cream of tartar in with the egg white and beat for several minutes.
- Beat the vanilla extract and then the egg white mixture into the bowl with the butter, sugar, and egg yolks.
- In another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER grinding and not before). Stir until combined.
- Combine the dry and wet ingredients and stir until just combined. Stir in the regular chocolate chips, and the miniature chocolate chips or chocolate chunks. Using high quality chocolate chips makes these cookies the BEST! I recommend guittard or ghirardelli.
- Use a 1/4 cup measuring cup to measure out the dough onto a cookie sheet. Strategically place extra chocolate-chips and the M&M's on the tops of the cookies. (I don't mix the M&M's into the dough, but rather place them on the tops to get a pretty bakery-style appearance).
- Cook for 10-12 minutes or until the sides are lightly browned. Remove and allow to "cook" more on the cookie sheet for about 4-5 minutes before transferring to a cooling rack.
- Under-baking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges if baked appropriately.
*Often times cookies are messed up because people measure flour so differently. If you have a kitchen scale, the best results will come from measuring your flour - otherwise spoon and level or you will likely have way too much flour (by scooping into a flour bag it packs in more flour than is needed). **I have lots of trouble-shooting and helpful notes throughout this post. I highly recommend reading the tips before making these cookies for optimal results.
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