Messed Up Chocolate Chip Cookies

Messing up a recipe can be a good thing. These Messed Up Chocolate Chips Cookies will be one of the best mistakes you’re going to make!

When is a messed-up chocolate chip cookie recipe worth sharing? When it’s so good that your husband tells you to keep making mistakes, and when your friend declares they are her favorite cookies EVER!!

I came up with this chocolate chip cookie recipe purely by accident. One day, I was in a hurry while measuring the ingredients for a smaller batch of cookies, and I inadvertently flipped the brown sugar-to-granulated sugar ratio, using too much egg in the process. To my surprise, everyone LOVED the cookies! Long story short, these will now be my go-to chocolate chip cookies.

I also appreciate that this recipe can be mixed entirely by hand. I use a Danish dough whisk (this is an affiliate link, but I use and love this style of whisk) for mixing the dough. It’s sturdy and incorporates the ingredients easily and efficiently.

Why are they so good?

• They are a cross between sugar cookies and chocolate chip cookies. The higher amount of granulated sugar compared to brown sugar gives them a bit of a sugar cookie feel. But there’s enough brown sugar to provide the caramel undertone and chewiness of chocolate chip cookies.
• Golden brown with crispy edges and a chewy center, these cookies offer the best of both worlds—crispiness and chewiness in one cookie. The center is just slightly underbaked for the perfect amount of gooey and chewy.

Ingredients needed:

• All-purpose flour for the best crispiness and chewiness
• Granulated sugar helps make cookies crispy. Of course, for sweetness too.
• Dark brown sugar adds moisture and chewiness. Of course, for sweetness too.
• Butter—melted and cooled.
• Eggs for richness, structure, and leavening.
• Baking soda for leavening via reaction with the acidity of brown sugar.
• Baking powder for leavening.
• Salt to add a rounded flavor profile.
• Vanilla extract for flavor.
• Chocolate chip chunks for chocolaty goodness.

Recipe highlights:

• Combine flour, salt, baking powder, and baking soda in a bowl. Set aside
• Mix butter and sugars in a mixing bowl. Add eggs. Beat well. Blend in vanilla.
• Add flour mixture, mixing until mostly incorporated. Pour in 3/4 of the chocolate chunks. Mix to combine.
• Drop dough onto a parchment paper lined baking sheet or baking pan by the tablespoonful. Refrigerate for 2 hours.

• Roll dollops of dough into a ball with your hands. Add reserved chocolate chunks as needed.
• Place cookie dough 2 inches apart on a parchment paper-lined baking sheet.
• Bake in a preheated 350° F oven for 9-11 minutes.
• Cool on a baking sheet for 2 minutes. Transfer to a cooling rack to cool.
• Refer to the recipe card below for detailed instructions.

View the how-to video or save it for later with this Pinterest Pin.

Do you have to chill the dough?

Because of the melted butter, chill time is necessary for this recipe. It firms up the dough and prevents it from spreading into flat discs.

To speed up the chill time of this refrigerated cookie dough, spread it out into a flat layer on plastic wrap. Wrap it up. Then refrigerate. The increased surface area will help it chill faster. Chill for at least two hours. (They are so worth the wait!!!)

How to bake to perfection:

The secret to having the best of the crispy/chewy world is to slightly underbake the cookies. Bake for 9-11 minutes. But the important thing is to remove them from the oven when the edges are golden, and the inner 1/3 of the cookie still looks doughy. Allow to cool on the baking sheet for about 2-3 minutes before transferring to a cooling rack. Once cooled, they will be perfect!!

You may be tempted to eat them while they’re warm, but hold off until they are cooled completely. Once the center is set, they will be THAT much more incredible.

How to store:

• Storing cookies at room temperature—the cookies can be kept at room temperature for a week in an airtight container, the best being an airtight glass jar.
• Storing cookies in the freezer—cool completely. Place in a freezer bag and freeze for up to 3 months. For the best flavor, wrap each cookie in plastic before placing it in the freezer bag.
• Refrigerating dough—newly made dough can be refrigerated for 3-4 days. When ready to bake, leave at room temperature while the oven preheats. Then bake as normal.
• Freezing dough—chill newly made dough until firm enough to shape into balls. Place on a baking sheet in the freezer until frozen solid. Transfer frozen dough into a freezer bag, and freeze for up to 3 months. Bake from frozen, adding about a minute to the baking time.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• A Danish dough whisk is used to mix the dough. This makes hand-mixing dough so easy!
• Mixing bowl—this is a set of 3 with a non-slip base.
• Silicone tip spatula to help with mixing.
• Baking sheet and cooling rack—I have had this extra-large set for years and use it all the time.
• 1 tablespoon capacity cookie scoop for portioning out the dough.
• Parchment paper to provide a nonstick surface for cookie dough.

YOU MIGHT ALSO LIKE THESE RECIPES

Peanut Butter Cup Cookies	Funfetti M&M Cookies
Banana Chocolate Pudding Cookies	S’mores Stuffed Cookies with Coconut

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.