Lauren’s Best Cookies You’ll Ever Have Recipe

Photo cred: ihearteating.com

You’ve actually never eaten a cookie before. This recipe will change your life. Thanks to my Allowlist co-host and Snack Queen, Lauren Tierney, I’ve been changing lives for the last few months with this recipe.

Warning: will cause weight gain… will be worth it.

And a special note: these cookies are maybe even more delicious when used to sandwich vanilla ice cream. Giving credit where credit is due: My understanding is that Lauren got this recipe after her favorite bakery in San Fran, CA closed, a place called Doughbies. It was a devastating day, and then the owner released the secret recipe and all was right with the world again.

Supposedly, this recipe produces roughly 2 dozen cookies.

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Ingredients

• 1/2 pound (two sticks) of salted butter 

• 1 cup of white granulated sugar

• 1 cup of dark brown sugar

• 2 large eggs 

• 1 ½  teaspoons of vanilla

• 2 ⅔ cups of all purpose flour

• 1 teaspoon of pink himalayan sea salt

• 1 teaspoon of baking soda

• 1 teaspoon of baking powder

• 1 package of semi-sweet chocolate chunks (I like Enjoy Life’s big chunkies)

  • I also love to split my recipe up and do 1/2 standard chocolate chip and the other 1/2 smashed Oreo! So if you want to change things up, have at least 6 Oreos on hand to smash up.

• Sprinkle of Maldon sea salt (for each cookie)

Baking

1. Preheat the oven to 350 degrees (after removing the dough from the fridge - see step #7).

• (If using a convection oven, bake at 345 degrees.)

2. Cream together the following ingredients using a stand mixer (or mix by hand in a large bowl) :

• 1/2 pound (two sticks) of salted butter

• Note: The butter should be cold, out of the fridge, not room temp.

• 1 cup of white granulated sugar

• 1 cup of dark brown sugar

1. Add the following ingredients to the butter mixture and mix together:

• 2 eggs 

• (For vegans mix the equivalent of 2 whole eggs of Bob's Red Mill Egg Replacer according to package)

• 1 ½ teaspoons of vanilla

2. In a separate medium-sized bowl combine the following dry ingredients:

• 2 ⅔ cups of flour

• 1 teaspoon of pink himalayan sea salt

• 1 teaspoon of baking soda

• 1 teaspoon of baking powder

3. Slowly add the dry ingredients to the butter mixture and mix until all dry ingredients are incorporated.

4. Slowly add 1 package of chocolate chunks to the mixture and mix to combine.

   • If you want to do Oreos instead or do half and half, this is the step where you should separate your dough and add in your Oreos instead of chocolate chunks.

5. Cover the bowl tightly and refrigerate for 24 hours (but no more than 36 hours).

6. Remove from the fridge and scoop onto an ungreased baking sheet while the dough is still cold.  

• (This recipe makes roughly 2 dozen based on a size 40 metal scoop.)

7. Once scooped, sprinkle each cookie with Maldon sea salt.

8. Bake at 350 degrees for around 10 minutes. The cookies should be browned on the edges, but still appear soft in the middle.

• (If using a convection oven, bake at 345 degrees.)

• I try to always pull them out before they look ready because they stay oh so ooooeeeeey goooey.

9. After removing from the oven, allow cookies to sit on the cookie sheet for 1 minute before transferring them to the cooling rack.

Enjoyyyy these life-changing cookies! Thanks again to the Snack Queen for sharing this game-changing recipe with me. I don’t think I’ve ever seen happier adults or kids than when I am baking these cookies 🤤.