Evans Heaven Cookies

This is a huge milestone for me. If you have been listening to the show over the past decade you KNOW the on-going joke is that I can’t cook, and I have been struggling with baking since the day I turned an oven on way too high for what the recipe called for. I turned chicken breast into dust recently because I accidentally put it in the air fryer on the settings for an entire chicken. LOL. SO. Today is the day. I am sharing the cookie recipe that has taken YEARS to perfect. I finally know the secret to have chewy, gooey chocolate chip cookies EVERY SINGLE TIME. No more “there’s too much flour” You’ll never hear “these are a little overcooked”. From now on – you will be the Martha Stewart of the cul-de-sac. The Racheal Ray of the family gatherings. It is your time to shine. SIDE NOTE: Let me know if you like how I break down how to make them. I can’t stand having to go back to see how much of each ingredient I need. If you know, you know.

Here is what you will need to get started:

¾ cup of butter 

1 cup of packed brown sugar 

¼ cup of white sugar 

1 large egg 

2 tsp vanilla 

2 cups of all purpose flour 

1 tsp baking soda 

¼ tsp salt 

2 cups of chocolate chips 

1 bar of caramilk 

Coarse sea salt to top 


Pre- Heat oven to 350° F

In a large bowl mix 3/4 cup of melted butter with 1 cup of brown sugar and 1/4 cup of white sugar until it’s light and fluffy. You can use a mixer but I simply use a spatula!

Beat or mix in an egg and 2 teaspoons of vanilla extract

Add in 2 cups of all- purpose flour, 1 teaspoon of baking soda and 1/4 teaspoon of salt. Stir or beat on low until blended into a nice cookie dough consistency

This is the fun part! Add however many chocolate chips you want, whether you want dark or milk – chopped up bars of any specific chocolate you love. I use the classic milk chocolate chips.

Line your baking sheet with parchment paper. use spoonful’s of cookie dough and plop them down. I don’t roll them, just splatter them on there. AND THEN I TOP IT OFF WITH A PIECE OF CARAMILK!! Again – use whatever chocolate you want in this recipe. I just broke each caramilk square in half and placed them on top before popping the cookies in the oven.

This recipe makes 12 cookies. I like to place the first 6 in and chill the rest of the dough for the next round.

Place them in the oven for MAX 10 MINUTES. I’m not joking. Most recipes say 12-14 minutes. NO. That is TOO LONG. My second batch came out after 9.5 minutes and they were better than the first batch. Maybe because I chilled the dough a bit, or maybe cause taking them out 30 seconds earlier made them chewier.

Let them sit for a couple minutes, then move to a cooling rack. If you nailed the recipe, they’ll easily scoop right off the parchment paper.

Add the tiniest amount of coarse sea-salt to the top for an extra kick.


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