An Amazing Chocolate Chip Cookie Recipe

an amazing chocolate chip cookie recipe

The most popular cookie in the world is the chocolate chip cookie. Oreo claims it is the most popular cookie but who ever begged their mom for fresh Oreos when their friends were coming over? The original recipe is claimed by Nestle (actually by its Toll House division) but the basic cookie recipe itself has been around for a long time.

It’s a basic cookie dough recipe. Flour, sugar, butter, salt and vanilla. What makes a good chocolate chip cookie special is the addition of brown sugar and, of course, chocolate chips. There a quite a few varieties of chocolate chips available now-dark chocolate, white chocolate, semi sweet chocolate to name a few. You can also substitute chunks for chips. All that needs to be consistent is that you use fresh ingredients.

I always use my stand mixer when making these cookies.  The batter is mixed more thoroughly.  Once it’s time to add the chips I go back to mixing by hand.

chocolate chip cookie recipe

Ingredients

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup butter, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 cup coarsely chopped nuts, if desired
Heat your oven to 375 degrees
chocolate chip cookie dough
In large bowl, beat granulated sugar, brown sugar, butter, vanilla and egg with electric mixer on medium speed or mix with spoon until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. You can line the baking sheets with parchment paper or use a silicone mat.

    Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet. Cool on wire rack.

    Tips

      • There are lots of baking science behind what makes a soft, chewy cookie versus a crisp, crunchy cookie. The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.
      • Use softened butter. Do not melt butter or the dough will be too soft and may result in oddly shaped cookies.
      • Use a 1-inch meatball scooper (or a #16 cookie/ice cream disher) to make consistently round cookies.  A melon baller also works for this.
      • We don’t need to tell you that you can choose what your ultimate cookie is—macadamia and white chocolate chunk? Chocolate double peanut butter (chips + crushed peanuts)? Or salted butterscotch toffee (butterscotch chips + toffee chips, sprinkled with coarse salt before baking)? You decide!
      • Line flat baking sheets with parchment and be sure to give the dropped dough plenty of air space, so the cookies won’t bump into each other as they spread.
      • Place dough on completely cooled cookie sheets. Warm cookie sheets can be cooled quickly by placing in the freezer for a few minutes or running under cold running water and wiping dry.
      • Make monster cookies—use a larger scoop and press candy-coated pieces into the dough or stir in bits of chopped mini peanut butter cups.
      • Let baked cookies rest on cookie sheet a couple minutes. This allows them to firm up a little so that they are easy to remove from the sheet.
      • Freeze individual unbaked cookies on cookie sheets. When frozen, place in container or freezer plastic bag; label and freeze up to 6 months. Bake the frozen cookies a little longer than the bake time.
    • These helpful tips were courtesy of Betty Crocker.

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