Best chocolate chip cookies: In Us and Uk

Mind Blowing
4 min readMay 31, 2021


Depending on how much you like chocolate I would say if you are a real chocolateholic you should go for the brownies. They are definitely more Chocolatey.

My Mom’s Chocolaty Brownies



Preheat oven to 350 degrees F. (or 325 degrees F. for glass or dark metal pan). Grease a 9 x 13 pan.

Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar, and vanilla at high speed for 10 minutes**. Blend in the mixture, flour, and salt until just mixed. Stir in the nuts. Pour into prepared pan. chocolate

Bake Ultimate Brownies for 35–40 minutes. (Don’t overbake.) Cool and frost if desired, but that is not necessary.


1. all-purpose flour 2 cups

2. baking soda 1/2 tsp

3. salt 1/2 tsp

4. unsalted butter/margarine 3/4 cups

5. brown sugar 1 cups

6. white sugar 1/2 cups

7. vanilla extract 1 tbsp

9. egg yolk 1 tsp


1. Keep your eggs at room temperature for at least 20 minutes before use.

2. Melt your butter and let cool at room temperature.

3. Mix together (do not sift!) flour, baking soda, and salt.

4. Cream together melted butter, brown sugar, and white sugar until well-blended.

5. TIP: Sugar should be tightly packed in its measuring cups.

6. Mix in sifted ingredients until well blended.

8. TRY OUT: Grate chocolate bars instead. Try dumping a whole cup of it.

9. EXPLANATION: Why only add the chocolate now when it’s harder to? Because it might melt and directly mix with the dough if you add it early.

10. Refrigerate for 45 minutes to 1 hour and 30 minutes.

11. preheat the oven to 325° F (165° C) when the dough is 20 minutes in cooling.

12. Bake for 15 to 20 minutes. DO NOT OVERCOOK.


2 Cups Pecans, toasted½ Cup Butter

1 ½ Cups All-Purpose Flour

½ teaspoon Baking Powder

½ teaspoon Salt

1 teaspoon Espresso Powder (Instant Coffee will substitute)

4 large eggs

1 ½ cups Sugar

2 teaspoon Vanilla extract

  1. Preheat oven to 250 degrees F. Spread the nuts onto a baking sheet and place in preheated oven for 5–7 minutes until fragrant. Shake the banking sheet halfway thru the banking so the nuts will toast evenly. Remove nuts from the oven and set aside to cool completely. Once cool, chop nuts and set them aside.
  2. In a large heavy-bottomed saucepan melt butter; unsweetened chocolate, and ½ ½ cups of chocolate morsels, over low heat, stirring constantly. Set aside.
  3. In a medium bowl, combine flour, baking powder, salt, and espresso powder, set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and vanilla at medium spend until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in reaming 1 ½ cups chocolate morsels and pecans.
  5. Drop dough by the 1 tablespoonful, spacing about 2 inches apart onto parchment paper-lined baking sheets. Bake the cookies, one sheet at a time until edges are firm and centers appear cracked, 9–10 minutes, rotating the baking sheet halfway thru baking. Cool the cookies on the baking sheets for about 3 minutes, using a wide metal spatula, transfer the cookies to a wire rack, and cool to room temperature.
  • 2 sticks (16 tablespoons, 8 ounces) butter, softened
  • 3/4 cup (5.25 ounces) packed light brown sugar
  • 3/4 cup (5.25 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups (15 ounces) flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) chocolate chips


  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
  2. In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2–3 minutes. Add the flour, baking soda, baking powder, salt, and chocolate chips. Mix until combined.
  3. Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop and drop onto the prepared baking sheets.
  4. Bake for 10–11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3–4 minutes before removing them to a wire rack to cool completely.

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