Ultimate Chocolate Chip Cookie 

I do not give the name “Ultimate Chocolate Chip Cookie” lightly. This is an ultra soft, vanilla-forward cookie base that is packed with all of the chocolate types you love. But the real coup de grace? An edible cookie dough buttercream filling that gives the cookie gooey, underbaked cookie vibes without being underbaked.

ULTIMATE Chocolate Chip Cookie Recipe

Is it too dramatic to say that this might be one of the best cookies I’ve had in a long time? Well, excuse the dramatics, but it might be one of the best cookies I’ve had in a long time. Here’s why: 

• The best vanilla-y, incredibly soft base 
• A wide variety of chocolate types. Chunks. Semi-sweet. Milk. Minis. THE WORKS. 
• And the filling. THE FILLING!! An edible cookie dough buttercream filling that bakes up just slightly to leave the most delicious, perfectly gooey, underbaked cookie-esque flavor and texture. Unreal.  

At first glance, this looks like your average chunky chocolate chip cookie. But it is actually filled with edible cookie dough! When enjoyed warm, the center is gooey in the best way possible! And when served at room temperature, the center stays nice and soft.

For that just out of the oven feeling every bite, pop leftover cookies in the microwave for 10-15 seconds prior to serving.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post! 

Cookie Dough Filling

• Salted butter, softened – I always, always use salted butter. You can sub unsalted butter instead, just add an extra pinch of salt to the dough. 
• Brown sugar
• Vanilla extract – This brings a nice underlying flavor! 
• All-purpose flour – You will heat-treat this to make it safe for consumption!  
• Salt
• Heavy cream 
• Powdered sugar
• Mini chocolate chips – The mini chocolate chips disperse better in the dough. 

Chocolate Chip Cookie Dough

• Salted butter, softened – Again, I used salted butter. But you can sub unsalted butter if desired. 
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract – The depth of flavor this brings to the base of the cookie is insane. Trust me on the quantity!  
• All-purpose flour
• Corn starch – Adding in corn starch will help the cookies be ultra nice and soft. 
• Baking soda
• Salt
• Favorite chocolate chips – I used a mix of everything! Mini chips, chunks, semi-sweet and milk chocolate. Choose your faves and throw them in! 

How to Make Ultimate Chocolate Chip Cookies

1. Start by making the cookie dough filling. Heat-treat the flour by adding it to a microwave safe bowl and microwave for 45 seconds or until the flour reaches 160° F on an instant read thermometer. Set aside.
2. In the bowl of a stand mixer (using the whisk attachment) or with an electric hand mixer, combine the butter and brown sugar, mixing for at least 5 minutes.
3. Scrape the sides of the bowl and mix in the vanilla until combined.
4. Add in flour and salt, mixing until well combined.
5. Add in half of the heavy cream, mixing until evenly distributed.
6. Add the powdered sugar and as the powdered sugar is mixing in, add the remaining heavy cream. Mix until smooth.
7. Next, add in the mini chocolate chips and mix until just spread throughout the filling.
8. Portion out the filling using a #40 scoop (1 1/2 Tbsp), and flatten each scoop slightly. Place on a parchment lined baking sheet and store in the freezer until needed.
9. Preheat the oven to 350° F (180°C). Line another cookie sheet with either parchment paper or a silicone baking mat. Set aside.
10. Make the cookie dough by creaming together the butter, brown sugar and granulated sugar using either a stand mixer or an electric hand mixer. You will want to mix for about 2 minutes, until it is light in color and fluffy.
11. Scrape the sides of the bowl and add in the eggs, and vanilla extract.
12. Once incorporated, add in the flour, corn starch, baking soda and salt. Mix until a soft dough forms.
13. Finally, add in the chocolate chips and mix gently until just spread throughout.
14. Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Working in batches of 6, flatten each scoop of dough and place a frozen disk of filling in the center.
15. Bring the edges of the cookie dough up around the filling and seal off any cracks. Press down slightly and place on the prepared pan. 
16. Bake at 350° F (180°C) for 10-12 minutes or until the cookies no longer look wet and just start to brown.
17. Allow the cookies to cool on the pan.
18. Repeat the same steps until all cookies are baked.
19. Serve and enjoy! Store at room temperature in an airtight container.

Cookie Storage

Once the cookies are completely cool, store in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. Enjoy!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  will also do the job and save you from a lot of arm aches! 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. For the filling I used a #40 scoop and for the cookies I used a #12 scoop.

More Chocolate Chip Cookies to obsess over

• Jacques Torres Chocolate Chip Cookie
• Chewy Chocolate Chip Cookie Recipe
• Mini Chocolate Chip Cookie Recipe

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5 from 1 vote

Ultimate Chocolate Chip Cookie

By: Karli Bitner

I do not give the name “Ultimate Chocolate Chip Cookie” lightly. This is an ultra soft, vanilla-forward cookie base that is packed with all of the chocolate types you love. But the real coup de grace? An edible cookie dough filling that gives the cookie gooey, underbaked cookie vibes without being underbaked.

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Servings: 20 Large cookies

Ingredients

Cookie Dough Filling

• ▢ 1/2 cup salted butter, softened
• ▢ 1/2 cup brown sugar
• ▢ 1 tsp vanilla
• ▢ 1 cup all-purpose flour, heat-treated
• ▢ 1/2 tsp salt
• ▢ 1/3 cup heavy cream
• ▢ 1 cup powdered sugar
• ▢ 1/2 cup mini chocolate chips

Chocolate Chip Cookie Dough

• ▢ 1 1/2 cups salted butter, softened
• ▢ 1 1/2 cups brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 2 eggs
• ▢ 1 Tbsp vanilla extract
• ▢ 4 1/4 cups all-purpose flour
• ▢ 1 Tbsp corn starch
• ▢ 2 tsp baking soda
• ▢ 1 tsp salt
• ▢ 2 cups favorite chocolate chips, I used a mix of everything: mini, chunks, semi sweet and milk.

Instructions 

• Start by making the cookie dough filling. Heat-treat the flour by adding it to a microwave safe bowl and microwave for 45 seconds or until the flour reaches 160° F on an instant read thermometer. Set aside.
  1 cup all-purpose flour, heat-treated
• In the bowl of a stand mixer (using the whisk attachment) or with an electric hand mixer, combine the butter and brown sugar, mixing for at least 5 minutes.
  1/2 cup salted butter, softened, 1/2 cup brown sugar
• Scrape the sides of the bowl and mix in the vanilla until combined.
  1 tsp vanilla
• Add in flour and salt, mixing until well combined.
  1/2 tsp salt
• Add in half of the heavy cream, mixing until evenly distributed.
  1/3 cup heavy cream
• Add the powdered sugar and as the powdered sugar is mixing in, add the remaining heavy cream. Mix until smooth.
  1 cup powdered sugar
• Next, add in the mini chocolate chips and mix until just spread throughout the filling.
  1/2 cup mini chocolate chips
• Portion out the filling using a #40 scoop (1 1/2 Tbsp), and flatten each scoop slightly. Place on a parchment lined baking sheet and store in the freezer until needed.
• Preheat the oven to 350° F (180°C). Line another cookie sheet with either parchment paper or a silicone baking mat. Set aside.
• Make the cookie dough by creaming together the butter, brown sugar and granulated sugar using either a stand mixer or an electric hand mixer. You will want to mix for about 2 minutes, until it is light in color and fluffy.
  1 1/2 cups salted butter, softened, 1 1/2 cups brown sugar, 1/2 cup granulated sugar
• Scrape the sides of the bowl and add in the eggs, and vanilla extract.
  2 eggs, 1 Tbsp vanilla extract
• Once incorporated, add in the flour, corn starch, baking soda and salt. Mix until a soft dough forms.
  4 1/4 cups all-purpose flour, 1 Tbsp corn starch, 2 tsp baking soda, 1 tsp salt
• Finally, add in the chocolate chips and mix gently until just spread throughout.
  2 cups favorite chocolate chips
• Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Working in batches of 6, flatten each scoop of dough and place a frozen disk of filling in the center.
• Bring the edges of the cookie dough up around the filling and seal off any cracks. Press down slightly and place on the prepared pan.
• Bake at 350° F (180°C) for 10-12 minutes or until the cookies no longer look wet and just start to brown.
• Allow the cookies to cool on the pan.
• Repeat the same steps until all cookies are baked.
• Serve and enjoy! Store at room temperature in an airtight container.

Nutrition

Calories: 432kcal | Carbohydrates: 57g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 447mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 659IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 2mg

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