The ULTIMATE Chocolate Chip Cookies are here! I have packed as much chocolate into and on top of these buttery, soft cookies are possible!
Looking for a more classic version? Try my favorite Chocolate Chip Cookie Recipe!
These are the ULTIMATE Chocolate Chip Cookies!
This crazy chocolate-packed recipe was inspired by a cookie I’ve had in Walt Disney World. They sell them at a place called The Polite Pig in Disney Springs, but they are from a bakery called Gideon’s Bakehouse. From what I understand they get a delivery everyday from the bakery and they sell out IMMEDIATELY! You have to get there soon after they receive their delivery or you won’t stand a chance of getting one. They’re rated the best chocolate chip cookie in Orlando…and maybe the entire state. I’ve never been to Gideon’s where they make them fresh, but I plan on getting there soon!
I would love to be able to order online and have them shipped to me, but at this time they don’t seem to be offering that option.
So I decided to create my own version at home! The cookie recipe itself is a version of my Chocolate Chip Walnut Cookie, because I wanted them to be extra thick. But they’re covered in chips just like the ones you can get in Disney Springs.
They’re soft, almost cookie dough like on the inside, covered in rich and creamy chocolate chips!
The Most Chocolate EVER is Packed Into These Cookies!
Here’s the deal, besides being insanely delicious, these beauties are a showstopper of a cookie! Covering them in chocolate chips before you bake them ensures the maximum chocolate in every bite!
I bake chocolate chips into the cookie dough as well, but less than a traditional chocolate chip cookie because there are so many on the outside!
Use a Combo Of Your Favorite Chocolate Chips!
You can get creative with your favorite chocolates, brands, etc. You could absolutely mix some white chocolate chips into the mix as well!
For this recipe I use a combination of:
- Mini chocolate chips
- Semi-sweet chocolate chips
- Milk chocolate chips
Tips When Making These Ultimate Chocolate Chip Cookies…
- When choosing your chips I like the combination of regular sized chips and minis. I think it makes for a prettier cookie. You could also throw a few chocolate chunks into the mix as well!
- Make sure that you press the chips tightly into the dough when you’re coating them. This will ensure they stick to the cookie when it’s baked and they won’t fall off.
- Leave the bottom of the cookie chip-free. This isn’t a MUST, but it helps prevent the chips from burning on the bottom as they bake. This recipe bakes at a higher temperature so the cookies remain thick, but can also lead to the sugars in the chocolate burning more quickly.
Why Do You Bake These At Such A High Temperature?
This is to prevent a lot of spreading. I want a thick cookie to stand up to all the chocolate chip on the outside. Also, as the cookie spreads, you will get larger gaps in between the chips which you want to minimize as much as possible.
If you do get large gaps on the outside of the cookie after it bakes, just press a few chocolate chips in as soon as they come out of the oven!
How To Store Chocolate Chip Cookies…
I store all of my chocolate chip cookies in a zip top bag or airtight container at room temperature for about 3 days. Yes, they will still be safe to eat for a little longer, but I believe after 3 days you lose the freshness factor!
You can freeze these cookies too if you aren’t going to eat them all! Just place them in an airtight container and freeze for up to 30 days!
Looking For More Chocolate Chip Cookie Recipes? Here Are A Few You Might Like:
- Jacques Torres Chocolate Chip Cookies
- Crispy Chewy Chocolate Chip Cookies
- Soft and Chewy Chocolate Chip Cookies
These Chocolate Chip Cookies are for the serious chocolate lover!
- 2 cups mini chocolate chips
- 2 cups milk chocolate chips
- 2 cups semi-sweet chocolate chips
- 1 cup cold salted butter, cubed
- 1/2 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups all purpose flour
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl combine all of the chocolate chips. Stir to evenly mix. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
- Add in the eggs, vanilla, salt, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- With mixer still on low, add in 1 1/2 cups of the chocolate chip mixture, mixing until incorporated.
- Using a large ( 1/4- cup) cookie scoop, portion the dough and roll it into a ball. Coat the ball with the chocolate chip mixture, leaving the bottom of the ball free from chocolate chips. Make sure the chips are pressed firmly and evenly into the dough. Place the dough balls onto the prepared baking sheet 3- inches apart. I baked 6 – 8 cookies at a time.
- Bake for 8-9 minutes, until the edges and tops are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely. If there are open gaps on the cookie after baking without chips, you can press chocolate chips into them immediately on removing from the oven.
Store airtight for 3 days for best freshness.
You can make these smaller if you prefer, but you will need to adjust the baking time down as needed.
Keywords:: cookies and cups, chocolate chip cookies, cookie recipe, milk chocolate, semi-sweet chocolate
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