This is definitely one of the best recipes I have, that I have made my own and now I'm posting it with all my secrets. I make these all the time! It is my go to Sunday cookie after a nice Sunday dinner. I can whip up a batch of these and have them scooped and ready on the cookie sheet in less than five minutes. It also helps that I have the recipe memorized from making them so many times! So you're gonna wanna save this whether it's pinterest, bookmark, desktop, print you don't want to lose this! I am posting 2 different methods. The first method is if you're not in a hurry and the second is the speedy method for those times when you either forgot you signed up for dessert or your husband calls and says I forgot I'm supposed to bring cookies for cub scouts or people are coming over right now! Yah that's happened to me a number of times but don't worry these are the best chocolate chip cookies EVER!!
Ingredients:
3/4 cup white sugar
1 cup brown sugar
2 eggs
1 cup butter (I use salted sweet cream and refrigerated)
1 tsp. vanilla
3 cups flour
3/4 tsp. salt
3/4 tsp. baking soda
1 (12oz bag) chocolate chips
Method 1 (You have all the time in the world,
-Get all of your ingredients out to make sure you have everything.
-Then unwrap your sticks of butter place them in a microwave safe bowl or cup (I use those glass pyrex measuring cups) and put the butter in the cup and microwave for about 45 seconds... IF your butter came straight out of the fridge.
-TIP #1 You should take the butter out when it is still chunky but soft enough so that you can take a fork and beat it to get a nice smooth cream like mixture. I found that the cookie is a little bit fluffier when the butter isn't over done and separates. Set the butter aside to cool. I don't like to put hot/warm butter in with raw eggs. I always get scared that it would start cooking the eggs...
 |
| See how there is no separation in the butter |
-TIP #2 I mix by hand with a wooden spoon or sturdy spatula. BUT I have done it with my kitchen aid and they turned out great too. Just don't over mix the dough. This type of cookie dough is nice and moist it shouldn't feel like a workout to mix.
-Now get a medium bowl and place your flour, baking, soda, salt and sift together.
-Pour the flour mixture into the wet mixture and mix.
-Once you have your dough add the chocolate chips TIP #3 if you have a 12 oz bag I use about 3/4 of the bag which is about 1 1/2 cups. I don't like my cookies over powered by chocolate chips. So this part is up to you on how you like them.
-Place cookie dough in the fridge for about 5 minutes while the oven heats up.
-Turn oven to bake at 350 degrees.
-Get your cookie sheet and start scooping out golf ball maybe a little smaller size balls. They don't have to be perfectly round. I just use two small spoons.
-Place the cookies in the oven and bake for 8-11 minutes (depending on your oven).
-TIP #4 take the cookies out when they are starting to get golden around the edges. This DOES NOT mean brown around the edges. You want golden.
-Then take the cookies out and let them set for a few minutes because they are still cooking! This lets the cookie set in the middle so it's not gooey but soft. Then transfer the cookies to a paper towel or rack. -And you are DONE!!!!
Method 2 (In a hurry) Directions:
-All the same tips are applied, the difference between the two methods is one bowl and not putting them in the fridge.
-Get all of your ingredients out to make sure you have everything.
-Turn oven to bake at 350 degrees.
-Then unwrap your sticks of butter place them in a microwave safe bowl or cup (I use those glass pyrex measuring cups) and put the butter in the cup and microwave for about 45 seconds... IF your butter came straight out of the fridge.
-TIP #1 You should take the butter out when it is still chunky but soft enough so that you can take a fork and beat it to get a nice smooth cream like mixture. I found that the cookie is a little bit fluffier when the butter isn't over done and separates. Set the butter aside to cool.
-Now get a large bowl. Throw you sugars, eggs, butter, and vanilla in the bowl.
-TIP #2 I mix by hand with a wooden spoon or sturdy spatula. BUT I have done it with my kitchen aid and they turned out great too. Just don't over mix the dough. This type of cookie dough is nice and moist it shouldn't feel like a workout to mix.
-Instead of getting another bowl just place your flour, baking, soda, and salt on top of the wet mixture and then mix.
-Once you have your dough add the chocolate chips TIP #3 if you have a 12 oz bag I use about 3/4 of the bag which is about 1 1/2 cups. I don't like my cookies over powered by chocolate chips. So this part is up to you on how you like them.
-No time for the fridge so get your cookie sheet and start scooping out golf ball maybe a little smaller size balls. They don't have to be perfectly round. I just use two small spoons.
-Place the cookies in the oven and bake for 8-11 minutes (depending on your oven).
-TIP #4 take the cookies out when they are starting to get golden around the edges. This DOES NOT mean brown around the edges. You want golden.
-Then take the cookies out and let them set for a few minutes because they are still cooking! This lets the cookie set in the middle so it's not gooey but soft. Then transfer the cookies to a paper towel or rack. -And you are DONE!!!!
Good luck!! They will be delicious!
