Brookie's Perfect Chocolate Chip Cookies
These soft and chewy chocolate chip cookies have oats and a bit of honey that give these cookies the perfect texture and shape. (Plus, there’s no chilling needed!) If you’re like me, this easy everyday cookie recipe will quickly become your family favorite go-to!
This family favorite cookie recipe is brought to you by my amazing niece, Brooklyn! This incredible 13 year old baker brings some serious competition against my macarons – she’s that good! Recently I was telling her that I had been trying to come up with a new chocolate chip cookie recipe with oats in it. She quickly jumped on board to help me experiment. 6 recipe tests later, we are excited to bring you our new absolute favorite everyday cookie recipe! It’s not an oatmeal chocolate chip cookie, it’s not your basic plain chocolate chip cookie – it’s the perfect balance in between!
It’s soft and chewy (thanks to a tad bit of honey), and tastes warm (thanks to just a hint of cinnamon). It’s the cozy cookie you want to curl up with when you have a big glass of milk in hand.
If you’re looking for a large, gooey, cake like bakery chocolate chip cookie (a Crumbl or Levain Bakery copycat), check out my bakery style cookies. A different style of cookie that’s also show-stopping delicious.
- Do I need to chill the dough?
Nope! You can if you’d like to make the dough in advance (stays good for up to 1 week in the fridge). You can also freeze it, but unlike some cookie recipes, you don’t have to chill this one before baking.
Brooklyn likes to chill her baking pan while making the dough. You can do that to prevent cookies from going flat. I’ve tried both and when you add the right amount of flour and use cold butter, my cookies haven’t gone flat without the pan being chilled (but it also won’t hurt to do it!)
- What if I want a thinner, chewier cookie?
Easy! If you love the style of this cookie, but would prefer a slightly thinner version (like my husband), simply reduce the amount of flour in this recipe by 1/4 cup. So use 1 1/2 cups (or 180 grams) instead of 1 3/4 cup.
- Can I double the recipe?
Absolutely! This recipe doubles great. So double or triple to feed a crowd or stock up your freezer!
- How do you line your pan?
Depends…The common options to line your pan are: 1. Nothing, 2. Parchment, and 3. Silicone mat. I do all of them depending on what results I want. You will learn your favorite way as well and that’s okay! No method is bad! As a general fact, the larger the barrier between the cookie and the heat source, the lighter the bottoms. It can also effect how the cookie spreads. Experiment and find your personal favorite!
- Substitute for honey?
If you’re a big molasses fan, you will love substituting the honey for the same amount of molasses. You can also substitute in corn syrup!
Brookie's Chocolate Chip Cookies
- ½ cup unsalted butter, cold
- ¾ cup (160 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ TB (32 g) raw honey
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp ground cinnamon
- 1 ¾ cup (210 g) all purpose flour
- 1 cup (100 g) rolled oats (I like old fashioned, but quick oats work great too)
- 1 cup (6 oz) semi sweet chocolate chips or chunks
- Preheat oven to 350° F. Prepare 2 baking sheets (line with parchment if desired).
- Cut the cold butter into chunks and use a hand or stand mixer to whip together. Add brown sugar and white sugar and blend together until mixed and light (about 1-2 minutes).
- Add the egg, vanilla, and honey to the butter/sugar mixture and mix together until blended well (about 1 minute).
- Add the remaining ingredients (except for the chocolate chips). When measuring the flour, use a scale or spoon and level the flour into your measuring cup (don't pack), being careful not to over add. Mix together until all ingredients are incorporated.
- Pulse in the chocolate chips.
- Use cookie scoop of choice or roll into balls and place on baking sheet. I used a double scoop to obtain about 15 cookies (the size shown in photos above - 4 TB scoop). A smaller standard cookie dough scoop (2 TB) will yield about 30 cookies.
- Bake for 9-10 minutes, until the edges are set and the center looks almost done. I don't like to over cook these to keep them extra soft! Cool on cookie sheets for 3-5 minutes, then transfer to a cooling rack.
- Store in an airtight container on the counter for 1 week. These also freeze great in an airtight bag or container for a couple months.