The best chocolate chip cookie. Ever.

"After a really awful no good day didn't your mama ever make you milk and cookies?"

 I always think of that line from Stranger Than Fiction whenever I bite into a warm, gooey, fresh-outta-the-oven chocolate chip cookie. There's something so comforting and nostalgic about a delicious chocolate chip cookie. That moment when you bite into it, it's like magic, right? I've been on the search for the best chocolate chip cookie so that when a day calls for just that magic moment I can bake it and suddenly have the world become a better place. Every mom should have the perfect cookie recipe to cheer up their littles (and herself) with. 

Up until now I was using this recipe and love it, it's actually very similar to this one here. I found this recipe through Pinterest (of course) and it led me to The Domestic Rebel blog that is full of the kind of treats that only exist in your dreams (if you dream of that sort of thing, I mean.) The main ingredient that takes this recipe to a whole new level? The milk chocolate Ghirardelli caramel-filled square that is hidden in the center. Mmmm. I've added my own secret bonus ingredient too. Heath milk chocolate toffee bits. They add the perfect amount of crunch to the dough that bakes chewy in the center but slightly crispy on the edges. Is your mouth watering yet? Have fun baking these giant love cookies (ya, that's what they are!) with your little and enjoy some magic.

{Keep reading for the recipe}

Changes/Tips: I doubled the recipe, left out the cornstarch and added toffee bits. I used a muffin top pan with cooking spray. I baked them for 15 minutes. Press the center of the cookie and if it bounces back slightly they're done. Don't over cook them.

Adapted recipe from The Domestic Rebel (<--- this links you to the original recipe post) for 
Deep Dish Chocolate Chip Caramel-filled Cookies
  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup milk chocolate chips
  • 1/2 cup Heath milk chocolate toffee bits
  • 12 Ghiradelli Caramel squares, unwrapped

  1. Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
  3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a wooden spoon.
  4. Drop a Tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional Tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
  5. Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife.
  6. **Note: You can also make this recipe without a deep dish cookie pan–just drop heaping Tablespoonfuls of dough 2-3″ apart on a greased or silicone-lined cookie sheet.**


  1. Oh my gooooooosh, these look SO awesome! I am obsessing over the toffee addition -- SO perfect with that gooey, molten caramel center! You rocked these, girl!! Thanks for the link-back love, too :)

    1. Thanks so much Hayley, that's such a great compliment coming from you! The pictures of your cookie seriously made me drool and say, "I want to live in that cookie." I just had to make them. I had so much fun baking them with my nieces, they loved it and we all couldn't stop talking about how yummy they are. Yes, you must try the toffee next time! XO


Hello, Beautiful!