Crispy edges, soft centers, and pools of chocolate—the recipe behind Bob’s most beloved cookies.
Cookies have a special place in my heart. They’re the treat that started my love of baking, and my signature chocolate chip cookies are still one of the most requested items at Bob’s Bakery. Today, I’m sharing the recipe—and the little tricks that make them unforgettable.
The base is simple: butter, sugar, flour, eggs, and of course, plenty of chocolate chips. But here’s my secret: I use a mix of brown sugar and white sugar for the perfect balance of chew and crisp. The brown sugar keeps the cookies soft and rich, while the white sugar helps them spread just enough.
Another tip? Chill the dough. Even 30 minutes in the fridge makes a huge difference, letting the flavors meld and preventing the cookies from baking too flat. And when it comes to chocolate, I like to use chopped dark chocolate instead of chips. This way, you get pockets of melted chocolate in every bite.
The result is a cookie that’s crispy on the edges, soft in the middle, and absolutely irresistible. One bite, and you’ll understand why these cookies have become my signature treat.
