The Best Cookies Ever, Period.

The Best Cookies Ever, Period.

Stop and appreciate this for a moment.

This is the image of the perfect cookie. These are the best cookies ever. Period. Full stop. I’m saying it with confidence and am willing to take full responsibility for my actions, whatever the repercussions may be.

I’d say that in general, people have a fairly high tolerance for truly terrible cookies. Not all cookies are going to be good, that’s the reality of life. Just because someone went out of their way to bake them for the office and came by your desk to offer you one doesn’t mean you have to fawn over it. It’s a cookie, but that doesn’t make it a great cookie, or even a remotely mediocre cookie. I’d estimate that 99% of the cookies that we eat suck. We’re just too nice to admit it.

I on the other hand, am a terrible person who has zero tolerance for bad cookies. Life is too short to eat crappy cookies. That’s my motto. So make these, the best cookies ever, and share with your friends. Or don’t. Your call. You never know, it might just encourage them to up their cookie game in future. And hey, the more truly excellent cookies we have in the world, the better.

The Best Cookies Ever, Period.
Just make them, eat them, and don't ask questions.
Serves: Makes 7 fairly massive cookies
  • 1¼ cup (280g) unsalted butter
  • 1¼ cup (240g) brown sugar
  • 1 cup plus 2 tbsp. (225g) white sugar
  • 2 eggs
  • 2 tsp. (10ml) vanilla
  • 1¼ tsp. baking soda
  • 1½ tsp. baking powder
  • 1½ tsp. salt
  • 3½ cups plus 2 tbsp. (445g) all-purpose flour
  • 1¼ lb. (565g) dark chocolate, roughly chopped (you want the chunks to be pretty large so they melt into giant pools of chocolate)
  1. Cream together the butter and both sugars.
  2. Add in the eggs and vanilla, stirring until combined.
  3. Add the baking soda, baking powder, and salt. Stir until well incorporated.
  4. Add the flour and stir. Once it is almost incorporated, add in the chocolate. Stir until just combined but don't overwork it.
  5. Cover and refrigerate for at least 24h (it holds well for up to 5 days).
  6. When ready to bake, preheat oven to 350F.
  7. Portion dough into 120g balls and place on a parchment or silpat lined cookie sheet.
  8. Bake for 15-17 minutes or until golden. You want the cookies to be nicely browned around the edges but still underbaked and doughy in the centre.
  9. Cool for about 10 minutes before shoving in your face hole (seriously, do this, otherwise you will burn your mouth on scalding hot chocolate. Trust me, I speak from experience).

Best Cookies Ever 2Best Cookies Ever 1

Double Chocolate Mint Cookies

Double Chocolate Mint Cookies

double chocolate mint cookies

Ask anyone and they will tell you I’m not a huge fan of mint chocolate. More often than not it ends up tasting like cheap chocolate mixed with toothpaste, and I just can’t endorse that. However, I do like cookies. Especially chewy double chocolate cookies laden with an almost overwhelming amount of chocolate chunks. And if said chocolate chunks happen to have a subtle, natural (read: non-toothpastey) mint flavour, then I can be ok with that. Green & Black’s Organic Mint Dark Chocolate is ideal in this situation. It has just a hint of real peppermint oil so that the chocolate doesn’t get lost in the mix. Plus, if you’re ok with the fact that it *may contain* dairy, but milk isn’t listed as one of the ingredients, then these double chocolate mint cookies are totally vegan as well. I’m not sure you can call me a convert quite yet but these cookies make a convincing case for the viability of GOOD mint chocolate.

Double Chocolate Mint Cookies
Prep time
Cook time
Total time
Serves: 9-12 cookies
  • 1 cup all purpose flour
  • ¼ cup cocoa powder
  • ½ tsp. salt
  • ¼ tsp. baking powder
  • ⅓ cup coconut oil
  • ⅔ cup brown sugar
  • 1 bar Green & Black's Organic Mint Dark Chocolate, chopped
  • 2-3 tbsp. water, as needed
  1. Cream together the brown sugar and coconut oil until smooth.
  2. Add in the flour, cocoa power, salt, and baking powder. Mix to combine. If the dough is too dry and doesn't hold together when you squeeze a clump of it in your hands, add water to reach the desired consistency.
  3. Lastly, mix in the Green & Black's Organic Mint Dark Chocolate.
  4. Portion onto a parchment or Silpat lined sheet tray and bake at 350 for 10-12 minutes. The tops of the cookies will lose their sheen once cooked.
  5. Cool and enjoy.

double chocolate mint cookies 2

Chocolate Coconut Oatmeal Cookies

Chocolate Coconut Oatmeal Cookies

Chocolate Coconut Oatmeal Cookies

Even when you don’t really have time to bake, you can find a way to make time for these chocolate coconut oatmeal cookies. They take mere minutes to put together and are virtually impossible to screw up. Adding applesauce to the dough makes them moist and very forgiving (even if you overcook them a tad they won’t turn rock hard and thus inedible on you). Plus you can make a massive batch and freeze half so you have them at the ready even if you don’t have time to turn on the oven. I don’t see any downsides, do you?

Chocolate Coconut Oatmeal Cookies

Chocolate Coconut Oatmeal Cookies
Prep time
Cook time
Total time
Serves: 40 cookies
  • 2 cups all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¼ cup coconut oil
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • ½ cup applesauce
  • 2 cups rolled oats
  • 1 cup unsweetened, shredded coconut
  • 1½ cups dark chocolate chips
  1. Blend together the coconut oil and brown sugar to form a smooth paste.
  2. Stir in the eggs, vanilla and applesauce. Beat until smooth.
  3. Add the remaining ingredients and stir until everything is well incorporated.
  4. Spoon the dough onto parchment lined baking sheets and bake at 350F for about 10 minutes per batch (it will take a couple of batches to cook them all).
  5. Cool and enjoy!
**To make cranberry white chocolate pumpkin cookies:
- substitute peanut butter for the coconut oil
- swap out the applesauce for pumpkin puree
- omit the shredded coconut
- add ¾ each white chocolate chips and dried cranberries, instead of the chocolate chips

Chocolate Coconut Oatmeal Cookies

Soft Peanut Butter Cookies – A Guest Post from gotta get baked

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Howdy y’all. It’s Nancy again from gotta get baked with my second guest post for my fabulous friend, Mallory. I’m pretty flattered that Mal asked me for not one but two posts while she’s enjoying my dream vacation in Europe…errrrr, I mean, her dream vacation in Europe. I’m not jealous at all! Ok, maybe with every fiber of my being just a little.

I’ve always wanted to go to Europe, I just haven’t gotten around to it. I subjected myself to 9 years of post-secondary education, working every spare moment I wasn’t in school and then saving all my money for pesky things like getting married and buying property. I hear the teeny tiny violin you’re playing for me. I know that I have an extremely wonderful and charmed life. It’d just be more wonderful and charmed if I could stroll down the streets of Paris with a baguette tucked under my arm, hang out in pubs in London, eat copious amounts of meat in Germany and drink beer and eat chocolate in Belgium. I’ll just have to live vicariously through Mal!

Now, I had lofty intentions for today’s recipe. Sometimes I get an idea that seems brilliant and delicious but unfortunately, my ideas fail like, 90% of the time due to my own incompetence. But that doesn’t stop me from trying!

I originally wanted to make a peanut butter cookie sandwich inspired by the Snickers chocolate bar. I imagined two soft peanut butter cookies with homemade nougat sandwiched in between, half dipped in chocolate and then sprinkled with chopped peanuts. The end result was…not that. The cookies were delightful but the nougat was a bit of a hot mess. See?


It was far too liquid at room temperature. What I should’ve done (and what I did after taking these photos and giving the cookies away) was to place the nougat in the fridge. Cooling it for a few hours gave it the perfect thick consistency. Since I hate wasting food, I ate the nougat by itself with a spoon. Waste not want not waistline be damned.

The recipe I used for the nougat came from the Brown Eyed Baker and her amazing Snickers cake recipe. Make my dreams come true by creating a successful Snickers inspired cookie sandwich and let me know how it goes!

Soft Peanut Butter Cookies - A Guest Post from gotta get baked
Adapted from Sally's Baking Addiction
  • ½ cup (1 stick) unsalted butter, room temp
  • ¾ cup light brown sugar, packed
  • 1 egg, room temp
  • ¾ cup creamy peanut butter
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 cup all purpose flour
  • ¼ cup whole wheat flour
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¾ cup peanuts, chopped
  • 1 cup peanut butter chips
  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Roll about 2 tablespoons of dough into a ball and place on the cookie sheet. Bake for 8-9 minutes. When you pull the sheet out of the oven, the cookies will be soft and may appear undone. Don’t worry about it. Let the cookies cool on the baking sheet for five minutes. They’ll continue to bake while they’re on the sheet. Remove and allow to cool completely on a wire rack. The cookies will firm up further as they cool.
  2. Note: make sure you leave the remainder of the dough inside the fridge while the cookies bake. You don’t want the dough to warm up because they’ll spread too much while baking.
  3. Store the cookies at room temperature inside an airtight container for up to one week. I doubt they’ll last that long. These cookies are truly soft, packed full of peanut butter flavour since I used PB, PB chips and chopped peanuts, the latter providing a nice textural contrast. I really love the flavour that the cinnamon adds as well.

Mal, thanks so much for having me here in your wonderful space this month! I hope you’re having an incredible vacation because you deserve it, lady.

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Hey Mal here again – I also want to take the time to thank Nancy and the rest of my amazing guest blogging ladies, Medha and Kare for providing such beautiful recipes for me while I was (well, technically still am) gone. If there is one thing I have learned about food blogging it’s that you have to immerse yourself in it and embrace the community and all three of you embody that! You rock!

Raw Vegan Oatmeal Raisin Cookies

Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies

Summer is the worst time for baking. Not only is it way too hot to turn the oven on, the heat doesn’t really do anything for my sweet tooth. Don’t get me wrong, I still consume copious amounts of chocolate, but for the most part, I would rather load up on salads than rich, fat and sugar-laden desserts. Thankfully

This month for the Secret Recipe Club I was assigned Mangia (ironically she got my blog last month). Chelsy may just have more vegan/gluten free/paleo dessert recipes than any blog I have ever seen, I love it! Unfortunately, it made it even more difficult to choose what to make. I settled on a variation of her raw chocolate chip cookies, opting to make raw oatmeal raisin cookies instead. Mainly it was because I really sympathized with the whole post in general (titled “Date Me.” Her uncle, who wants to set her up with a boyfriend sounds pretty much like my mom. I am not sure what is worse, an extended family member who wants to dictate your love life or your own mother. Either way, it made me laugh. Who needs a boyfriend anyways when you can stand on your own two feet perfectly fine, thank you very much (and make some darn good baking for yourself too while you are at it)?

Raw Vegan Oatmeal Raisin Cookies
Prep time
Total time
The perfect sweet treat and you don't even have to turn your oven on!
Recipe type: vegan, dessert, snack, cookies
Serves: 12-14 cookies
  • ½ cup raisins + an additional ¼ cup, set aside
  • ½ cup coconut oil
  • 2-3 tbsp. unsweetened applesauce
  • 1 cup shredded coconut (sweetened or unsweetened, depending on how sweet you want the cookies to be)
  • 2 cups oats
  • 2 tbsp. ground flax seed
  • pinch salt
  1. Start by blending ½ cup raisins, coconut oil and applesauce in a food processor. If the raisins are old and hard, chop them up a bit by hand first to help get the process going.
  2. Add in the coconut, oats, flax seed and salt, pulsing until the mixture forms a bowl. If it is still too wet, add some more coconut or oats. If it is too dry, add additional applesauce or coconut oil. Quantities will really vary depending on where you live and what the climate is like.
  3. Once the "cookie dough" has reached a consistency you like, fold in the remaining ¼ cup of raisins,
  4. Form the mixture into cookies and refrigerate until firm.
  5. If not eaten immediately, store the cookies covered in the fridge, otherwise they will get too soft at room temperature.

Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies Raw Vegan Oatmeal Raisin Cookies

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