These really are the most amazing cookies! And I know what I am talking about as Colleen Mott’s daughter. She made the most delicious cookies! But. There is baking chemistry that comes into play here. These stay soft and chewy even a day later.

Here’s how it works. There are certain ingredients (white sugar, egg whites) that will dry out the finished cookie. Especially over a day or two. They will turn dry and crunchy. Now I know why my mom always froze her chocolate chip cookies after they cooled. I have definitely developed an affinity for frozen cookies from my days of sneaking them out of the freezer.

The other ingredient game changer is corn starch. It helps keep the cookie together, instead of spreading out too much.

And one more thing. Baking at a higher temperature for a shorter time leaves the inside of the cookie more moist.

Also, IF YOU CAN STAND IT, it really does make a difference to refrigerate the dough.

I must admit there have been times when I have thrown in one pan-full while putting the rest of the dough into chill. Do what you have to do.

Making the cookie dough pretty much follows the norm.

Cream together the butter and sugars and then add in the eggs (and yolk) and vanilla.

Mix in the dry ingredients and then add the chocolate chunks and white chocolate chips. (OR regular chocolate chips.

Into the fridge they go!

Prepare a cookie sheet or two by covering with parchment paper. A silicone baking sheet will work as well.

Scoop up a little more or less than 2 Tablespoons of dough and lay them out.

NOTE: The chilled dough is rather crumbly and you will need to create a cookie ball and press together with your hands.

And when I say 8 minutes I really mean it! They will look under-done, but trust me. Take them out and let them cool.



The Most Amazing Chocolate Chip Cookies

Made with Symphony bar in place of chocolate chips in the BEST cookie dough EVER.
5 from 1 vote
Course cookies, Dessert


  • cups butter **room temperature
  • cups brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 Tbsp vanilla
  • 4 cups flour
  • tsp corn starch
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup white chocolate chips **Or chocolate chips
  • 1-1½ 4.25 ounce Symphony chocolate bar with almonds and toffee chips **Or chocolate chips


  • Preheat oven to 375°.
  • In large bowl, beat butter and sugars together.
  • Add egg, egg yolk and vanilla. Whip until light and creamy.
  • Mix all dry ingredients together in a bowl and add to wet ingredients. Mix well.
  • Chop up chocolate bar into chunks. Add candy bar pieces and white chocolate chips to cookie dough. Mix well.
  • Place cookie dough in a large zip lock bag or covered bowl and refrigerate at least 1 hour.
  • Scoop about 1½-2 tablespoons into balls and place on parchment covered cookie sheets about 2 inches apart. Lightly press down each ball.
  • Bake for 8-11 minutes. Cookies will look underdone, but it's important to take them out now. Cool on rack.
Keyword baking, chocolate chip, cookies