Our friend Tiffanie went on a quest for the most perfect chocolate chip cookie and, luckily for us, we were drafted as taste testers. This recipe does indeed make the perfect chocolate chip cookie, and the frosting in between takes the cake. Our kids always get a batch for their birthdays.

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  • cups packed light brown sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 large eggs
  • cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Pinch of ground cinnamon
  • 2 cups chocolate chips


  • ½ cup (1 stick) unsalted butter, at room temperature
  • ½ cup vegetable shortening
  • 2 cups confectioners’ sugar, sifted
  • 2 teaspoons pure vanilla extract


Make the Cookies

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a mixing bowl, beat the brown sugar and butter together at medium speed until fluffy. Add the eggs and beat until combined. In a bowl, stir together the flour, baking soda, salt, and cinnamon, then add to the butter mixture and combine. Stir in the chips by hand.

Drop the dough onto the prepared baking sheets by rounded 2-inch balls, leaving 2 inches between them. Bake for 10 minutes, or until golden brown. Transfer to a wire rack to cool completely.

Make the Filling

Combine the butter and shortening in a mixing bowl and beat with an electric mixer on low speed until smooth. Gradually add the confectioners’ sugar until combined, then beat in the vanilla. Turn the mixer to high and beat until fluffy.

When the cookies are completely cool, spread the smooth sides of half the cookies with a heaping dollop of filling. Top each with a second cookie to make a cookie sandwich.