The Best Chocolate Chip Cookies
Ready In: 55 mins
Yields: 60 cookies
Ingredients
- 1 cup white sugar
- 1 cup light brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon baking soda
- 3 1⁄2 cups all-purpose flour
- 12 ounces semi-sweet chocolate chips
- 1 cup chopped pecans (optional)
Directions
- In large mixing bowl, cream together sugars and oil.
- Beat in one egg at a time.
- Blend in vanilla.
- Add dry ingredients in order listed,mixing after each.
- Dough will be sticky Mixing this dough gets tough as you add the last half of flour.
- You may need to change your mixer to dough hooks in the end, before you add the choc chips & pecans -- If you have a super heavy duty mixer you could easily double the recipe, otherwise it's better mixed in two separate batches.
- Refrigerate for 30 minutes or longer for ease of handling.
- Drop by rounded tablespoon onto ungreased baking sheet.
- Bake 8-10 minutes on middle rack in oven preheated to 350 degrees.
- Let stand for two minutes; remove to wire.
- racks to cool completely.
- Notes: For best results, bake cookies on a pizza stone.
- You may have to increase the baking time to about 11 minutes, but do not overbake, as they will continue to harden after removing from oven.
- Bake only one sheet at a time.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off