The World’s Best Chocolate Chip Cookies. Ever.

Note: As of 12 May 2018, the images in this post are nowhere to be seen. I’m currently debating whether to dig around in an external hard drive to find them or to surrender them to the universe. My photography was so bad at the time that the greater forces of my blog may be trying to do me a favor.

Ohhh man.

These cookies are so good.

In fact, they’re too good.

Way too good.

I hear their siren’s song calling me from the depths of my freezer, where I had hidden half of them for a later date. They say, “Just have one more” and “Come on, what do you mean you’ve already had three today?”

These cookies will be the end of me.

There’s just something indescribable about them. Maybe it’s that teaspoon of instant coffee that ruthlessly combines these already to-die-for cookies with another one of my greatest vices? Or is it that seemingly inconspicuous packet of ground flax seed? Perhaps it’s the fact that both of these ingredients–which seem rather out of place in a chocolate chip cookie–blend together so perfectly, so seamlessly, that you don’t even notice they’re there?

Whatever the cause of such deliciousness, we shouldn’t allow ourselves to get bogged down in the details. To miss out on fully savoring each and every bite of one of these cookies would be a true crime.

Before attempting this recipe, I suggest that you proceed with caution, as they are incredibly addictive. You think I’m joking, but I’m not.

You still want to continue? Okay, don’t say I didn’t warn ya.

To begin, combine margarine, butter, brown sugar, and white sugar in a large bowl.

My photos of this recipe are abbreviated, seeing as most of them ended up ridiculously blurry. Such was my frenzy to taste these cookies.

Once mixed, add two eggs and vanilla extract.

Is it just me, or do the eggs seem kinda sad? Or have I been spending way too much time alone in the kitchen? Yeah, that might be it.

In a separate, medium-sized bowl, stir together the flour, instant coffee, baking soda, and salt.

*sees coffee and claps excitedly*

From there, add the flour mixture in batches to the wet mixture, stirring to combine.

Like so.

Once that’s done, it’s time to pour in a bag of your favorite kind of chocolate chips (I used milk chocolate, myself).

Feel free to eat any stray chips that “fell” onto the counter.

Now that everything’s combined, place a sheet of plastic wrap in the bowl, covering the dough, and refrigerate for at least 30 minutes.

Hey! Don’t shoot the messenger; you’ll get your cookies soon.

After the dough has chilled, using either two spoons, some sort of tiny ice cream scoop, or even just your hands, place golf ball-sized pieces of dough on a cookie sheet.

Quick Tip: Save yourself the hassle of washing cookie sheets by covering them with nonstick foil. It works wonders!

Bake for 11-13 minutes, depending on how crunchy you like your cookies. I personally prefer soft, gooey chocolate chip cookies, but that’s just me.

As soon as they are not completely searing to the touch, dig in!

Note the Powerpuff Girls plate.

You can find the full recipe I tried over at Pioneer Woman.