Costco cookies

yeah ngl i used to f*** w these a lot when i was younger esp the choco chip

whole foods choco chip cookies that come in the 5 pack also not bad

Mint chocolate. Everything else is boring to me.

soft Oatmeal Chocolate Chip

oatmeal cookies will forever be underrated and it is tragic

Yall american niggas are f***ed cause the best cookies are from Italy 🇮🇹

I like cookies with a mix of white, milk and dark chocolate chips, that are soft without being fragile, don't break off into crumbs easily, and aren't too sweet tasting

one of the big supermarkets in Australia has them, they're from Woolies and they're the dreamy choc chip cookies 🫡

Dam. U said

"Italian Cookies" and you didn't even mention the best kind!

Those are grandma cookies

Yet, they still sell them at delis.

There i better stuff in a pasticceria than those cookies those are always the last ones i eat from a plate

Send me the link to buy these from you! 🤤

Chips Ahoy and there is no debating.

There i better stuff in a pasticceria than those cookies

TALKTOEMMMMMMM!!!

(sorry @MountainDude i feel like he has a point)

Yep

idk s*** about these cookies man have you looked through the thread theres a whole origin story behind them and for what its worth, i was getting a little upset that i've never tried them because they sound really good.....lucky for you though, through extesnsive trial and error, i made them. and i made a recipe. and im sharing it with you. lmk how they are:

Ingredients:

1 cup unsalted butter, browned and cooled
1 1/4 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dark/semi-sweet chocolate discs/chips (preferably made by Valrhona)
1 cup milk chocolate discs/chips (preferably made by Valrhona)
Maldon finishing salt, for sprinkling
Instructions:

Preheat your oven to 375°F (190°C).
In a medium saucepan, melt the butter over medium heat until it starts to brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine the cooled brown butter and granulated sugar. Mix until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the dark/semi-sweet and milk chocolate discs/chips.
Roll the dough into balls, about 2 tablespoons each, and place them onto a baking sheet lined with parchment paper.
Sprinkle the cookies with Maldon finishing salt.
Bake the cookies for 12-14 minutes, or until the edges are golden brown and the center is slightly doughy.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious thin, chewy chocolate chip cookies with a slightly doughy center, crisp edges, and a sprinkle of finishing salt!

Fresh baked chocolate chip with the perfect balance of soft/chewy and crunchy. Not too soft and doughy but not too dry and brittle. Perfect consistency. Warm enough that the chocolate chips are still melted but not too hot

Crushed up In a bowl of soft premium vanilla ice cream

Chocolate chip with a lil sea salt on top my fave

But there’s some strong contenders too. Snickerdoodle

Not all heroes wear capes

Thank you so much! @op