Saturday, September 6, 2008

Best-Ever Chocolate Chip Cookies (no really, I mean it)


I know everyone claims that their chocolate chip cookies are the best, but I never thought that about mine until recently. My mom, my sisters, and I all tried in vain to find a truly fantastic recipe. I found one in college that I swear was perfect the first time I made it. It became the family staple, but too many times the cookies turned out more like chocolate chip biscuits. Then, one day, my friend Jill brought over a plate of delicious, chewy, buttery cookies. When we asked her for her secret recipe, she rather sheepishly told us that she follows the directions for the Original Nestle Toll House Chocolate Chip Cookies on the back of the chocolate chip bag, but adds extra flour. It works like a charm.

Jill's Best-Ever Chocolate Chip Cookies


3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened (I always use salted and they always taste delicious)
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups chocolate chips (I use a little less)

Preheat oven to 375. In a large bowl, cream butter, sugars, and vanilla until smooth. Add eggs, one at a time, beating after each addition. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet, and stir to combine. Stir in chocolate chips. Use an ice cream scoop to shape dough into balls, and place on an ungreased cookie sheet (the standard 12 cookies per sheet method). Bake for 10-12 minutes until just beginning to turn golden on the edges. Remove from oven, cool on sheet for a few minutes, then transfer to a wire rack to cool. Makes 2 to 2 1/2 dozen cookies.
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10 comments:

  1. I use that recipe too! Except I substitute butter-flavored crisco. I know it's not great for you, but it makes chewy cookies that melt in your mouth everytime!

    Have you ever heard the bread trick for making cookies softer? My mom taught it to me. If your cookies turn out too crispy, put them in a sealed container with a piece of bread. The cookies somehow (I don't know the science behind it) draw the moisture out of the bread and make them softer. Anyway, it's a fun trick. ☺

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  2. CCC are allways great! Whatever the recipe, lol!

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  3. My mom does that too... how funny! It does seem to make
    for a more dependable cookie, and a nice texture too.

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  4. That's my secret as well. That extra flour changes the cookie from ok to great!

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  5. What? What is this blog? I just found it from blog surfing on someone random. I always knew my BFF was a baker, but to have your own blog about it? Puts me to shame ten times over what had already been done. You're so domestic!

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  6. And the pictures are very near professional... I just can't get over it. We were a little iffy on who we would stay with in Oregon, but after seeing this blog - you win! Oh, and that picture of you on GoodReads is so beautiful! Is it obvious that I miss you and may begin stalking you? Electronically of course.

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  7. How big do your cookies turn out? I have just followed the recipe to the letter, and got SIX dozen! But they are very yummy! NZJulz, a baker from the land of the long white cloud... New Zealand.

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    1. Hi NZJulz! I use my ice cream scoop to make the cookie dough balls. They end up being probably 2 inches across, and I get about 2 1/2 dozen cookies.

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  8. I have always used the Toll House recipe. Been wondering why sometimes the cookies didn't come out quite right. I will use this recipe for the next time I make the cookies.

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    Replies
    1. Berta, it's the flour! I just made them tonight and they are so good. Let me know if you try this recipe; I'd love to hear you thoughts!

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