Perfect Chocolate chip cookies Updated


As if they couldn't get more perfect, well they just did. Perfect CCCs are upgraded and this is now THE only CCC recipe you need. They are my go to for any event, pot luck, or those times when I just have an itch for baking.  


The recipe is very similar to the original Perfect CCCs, with a few extra additions to give them a sweet and salty touch. I have added olive oil in the batter and flakey sea salt on top. But, my secret ingredient is adding a chopped up Hershey's milk chocolate bar to the mix.

Try not to omit the Hershey's bar if you can. It's worth the trip to the gas station to pick one up. The combo of the semi-sweet chips that stay firm through baking mixed with the melty milk chocolate bar gives it the edge they needed!

I have found myself chopping up leftover Dove Valentine hearts or Easter chocolate bunnies in place of the Hershey's bar. A great way to use up leftover candy. Halloween, I see you.... I have also been known to add festive sprinkles to fit the occasion. Muli-colored sprinkles for Cinco de Mayo and birthdays, red, white and blue for the 4th!


Perfect CCCs Updated
yields 32 cookies

½  cup unsalted butter (I recommend Kerrygold), melted
½ cup olive oil (use a basic, not fancy olive oil)
3 ¼ cups all purpose flour
1 ¼ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. salt
1 ½ cups light or dark brown sugar, firmly packed*
½ cup granulated sugar
2 eggs
1 Tbsp. vanilla extract
10 ounces, semi-sweet chocolate chips, chopped
1 Hershey’s Chocolate Bar, chopped (optional, if choose to omit, use 12 ounces choc chips)
Maldon Salt

Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. 

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl mix both sugars. *You can use light or dark brown sugar. I like a dark cookie so I prefer dark brown sugar, but I switch off depending on what I have on hand. Pour the melted butter and olive oil into the bowl with the sugars and whisk until smooth. Add the eggs, one at a time, whisking to combine. Stir in the vanilla.

Slowly add the dry ingredients into the butter sugar mixture. I found a wooden spoon to be the easiest for this job. Once the dough has almost come together, but still a little floury, add the chocolate chips and Hershey's bar.
*I roughly chopped my chocolate chips, so I could get more chocolate in each bite. I also love those little shavings of chocolate sprinkled through the dough! 

Form 2-3 tablespoon size balls. I used a standard size cookie scoop, but overload the scoop getting a larger ball of dough. Place them on a cookie sheet about 2 inches apart. Do not overcrowd the pans. I got 8 balls of dough on a pan, at most. Sprinkle the top of each cookie with flaky Maldon salt. 

Bake for 9 minutes, rotating the pan around halfway through. Bake until just barely golden around the edges, the key is to not over bake these! Shy on the underdone side.


I firmly believe this is the best chocolate chip cookie recipe. It's easily become my most popular recipe on the site. Thanks to everyone who has made their own batch of Perfect CCCs. And if you haven’t yet, it's time to whip up a batch!