Nov 12 2008
Amazing Chocolate Chip Cookie Recipe
I am seriously a chocolate chip cookie addict. I don’t know why. And for years, the best chocolate chip cookies, were the ones that anyone else made. I just couldn’t figure out what was wrong with mine. They weren’t bad, they just weren’t as good. So for many years I experimented and tried many things and now I know how to make the perfect chocolate chip cookies. Interestingly I found out that it isn’t always the recipe - sometimes its the directions in the recipe that matter most. So here we go:
Amazing Chocolate Chip Cookie Recipe
(yes this is a modified Toll House Cookie Recipe - if you want perfect cookies, follow this one)
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter (follow butter directions below)
3/4 c. granulated sugar
3/4 c. packed brown sugar
2 tsp. vanilla extract
2 large eggs
2 c. chocolate chips
Preheat your oven to 375 degrees. In a clear dish, place sticks of butter and microwave at 15-20 second intervals to melt the butter. Be careful not the burn it. DO NOT USE MARGARINE. I stress this. Real butter really does make a difference in taste. I kid you not! So let’s get started. In a bowl, combine your flour, baking soda and salt. In another, larger bowl, beat the butter, both sugars and vanilla extract until it is creamy. Add the two eggs one at a time, beating well after each one. Add the dry ingredients in the other bowl to the wet ingredients gradually. Next stir in the chocolate chips. Place the cookie dough in the refrigerator for about 20 minutes. Remove and drop by rounded tablespoons onto an ungreased baking sheet. When one batch is done, allow the pan to cool completely. Often I wash mine in the sink to get it clean and it is usually cooled by then. Do this before putting any future cookies on the cookie sheet. This helps the cookies stay big and not go flat. Bake each batch on the pan for 9-11 minutes or until golden brown. Cool on the sheet for two minutes and then remove to wire rack to cool completely.
If you make these, let me know how they compare to your typical recipe. I think the slight changes make a big difference.
Enjoy!
I cannot wait to try these cookies. I love the original Toll Houses, but this looks toooooo gooood! Thanks!
These look great. My husband is a chocolate chip cookie fanatic, so I’m always looking for good recipes. The recipe I usually make is very similar to yours. One thing I’ve found that helps keep the cookies from going flat is to substitute shortening for half of the butter. You still get the buttery flavor, but they tend to have a nice shape. Doesn’t look like you had any problem with that, though!
I think I’m gonna try this one. I’m a choco chip cookie junkie too.