I can’t resist cookies. I seriously have a problem. I was a little chunky in high school because I couldn’t avoid the 3 for $1 Otis Spunkmeyer cookies in our school store. I’m a little better with the sweets nowadays, but I still find myself in moments of weakness. Some of my favorite cookies include the Chocolate Chip Cookie from the Treats Truck, the Oatmeal Chocolate Chip Cookie from Potbelly’s, and a local specialty of Baltimore, Bergers Cookies. The last one you’re probably less familiar with, but they are these cookies that have a fudgy top that’s almost a fudge/icing texture and then a soft and delicious sugar cookie base.

You can tell I have a weakness for chocolate. My mom always says “if you’re having a bad day, just eat some chocolate!” We always have chocolate hidden around my parent’s house. When I went to visit a few months back, I said to my mom “too bad you don’t have chocolate around” and my mom replied “who do you think I am, of course I have chocolate” and proceeded to show me to her chocolate cabinet.

What about the best of the best? The wonderful staff at Serious Eats has also put together a round-up and taste test of the Best Chocolate Chip Cookie in NYC. I haven’t had the #1 or #2, but I am glad that Levain‘s quarter-pounder of a cookie is at least in the top 3. My favorite is either the Dark Chocolate Chocolate Chip or the Dark Chocolate Peanut Butter Chip. They’re absolutely one of the most decadent cookies out there!

I found my favorite cookie recipe about 2 years ago via The Kitchn, a home and cooking blog. I’ve repasted it below with a photo I took over last Christmas when I made the wonderful cookies for my holiday dinner.

Chocolate Chip and Toffee Shortbread Cookies (via The Kitchn)
makes about 4 dozen

1 cup unsalted butter, softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla
2 cups all-purpose flour
2 cups mini semi-sweet chocolate chips, divided
3/4 cup mini Heath chips
1 tablespoon vegetable shortening

Preheat the oven to 350 degrees.

1) In an electric mixer, cream together the butter and powdered sugar until smooth. Stir in the vanilla. Mix in the flour until combined, then stir in (or add with the mixer on the slowest speed) 1 cup of the chocolate chips and the Heath chips.

2) Shape spoonfuls of dough into small balls, about one inch wide. Place two inches apart on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Press down lightly to give each cookie a slightly flat surface to rest on.

3) Bake for 10 to 13 minutes, until fairly firm to the touch. (Note: Ours took about 15 minutes because we made our balls a bit bigger than we planned. They will just be beginning to get the tiniest bit brown.) Let the cookies cool completely before removing from the pan, as shortbread is very brittle.

4) Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then place on waxed paper or parchment paper until set (you can speed them up in the refrigerator if necessary). Store in an airtight container at room temperature.

I’ve made this recipe many times now and often had requests for them. I don’t include the Heath Chips and the recipe turns out just fine. I tend to bake them much longer because my oven isn’t the most accurate, but I always check the bottoms for brown. If you decides to make these cookies during other times of the year (ie: not a holiday) and especially during the hotter months, putting them in the fridge would be the best and they taste better cold in the summer!

Happy Eating!