Best Ever Godiva Chocolate Chip Cookies

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I have tried a lot of different chocolate chip cookie recipes. Usually they end up a little flat and too crunchy. I stumbled across the recipe on the back of the Godiva chocolate chip cookie bag. I didn’t follow the steps exactly (I pretty much just threw all the ingredients in my stand mixer and called it good). I also used half milk chocolate chips and half semi-sweet chips. (I highly recommend this – so good!)

These cookies turned out amazing! My husband said they are the best chocolate chip cookies I have ever made. My kids could barely wait to try them and agree they are the best cookies ever. They are delicious and rich and were really easy to make.

Best Ever Godiva Chocolate Chip Cookies

Chocolate Chip Cookies made with Godiva Milk Chocolate and Godiva Semi-Sweet Chocolate Chips. Easy and delicious. When you want a classic chocolate chip cookie.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Chill Dough 15 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Equipment

• Stand Mixer
• Cookie Sheet
• Spatula

Ingredients

  

• 2 cups flour all-purpose white
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter (1-1/2 sticks), melted
• 1 cup brown sugar
• 1/2 cup raw sugar (turbinado sugar)
• 1 Tbsp vanilla extract
• 1 whole egg
• 1 yolk egg
• 1 cup godiva milk chocolate chips about 1/2 bag
• 1 cup godiva semi-sweet chocolate chips about 1/2 bag

Instructions

 

• Heat oven to 375 degrees F. ( 350 degrees F for convection oven).
• Melt butter in microwave. Add ingredients in order to stand mixer (except for chocolate chips).
• Mix in stand mixer on low until mixed. Add chocolate chips and mix on low.
• Refrigerate dough for 15 minutes. (Return dough to refrigerator between baking batches of cookies to keep it cold).
• Place cookie dough, 2 TBSP. at a time and 2 inches apart on a baking sheet.
• Bake 9 to 11 minutes or until the edge of the cookies are lightly browned.
• Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  

Notes

If you want larger cookies, just make the cookie dough balls larger.  When I made my first batch, the cookies were larger and it made 18 cookies (instead of 24). 

Be sure to use melted, unsalted butter.  (Or if you have salted butter, then don’t add any additional salt).

Chill the dough to make sure the melted butter doesn’t make the cookies spread too much.

Raw/Turbinado sugar will give an extra nice crunch to the cookies.  If you don’t have any, you can substitute granulated sugar.

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