Extraordinary Chocolate Chip Cookies
photo by Anonymous
- Ready In:
- 1hr 15mins
- 1 1⁄2 cups butter or 1 1/2 cups margarine, softened
- 1 1⁄4 cups granulated sugar
- 1 1⁄4 cups brown sugar, packed
- 1 tablespoon vanilla
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 (24 ounce) bag semi-sweet chocolate chips (4 cups)
- Heat oven to 350 degrees F.
- In large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy.
- Stir in flour, baking soda and salt (dough will be stiff).
- Stir in chocolate chips.
- On ungreased cookie sheet, drop dough by tablespoonfuls or a cookie/ice cream scoop 2 inches apart; flatten slightly.
- Bake 11-13 minutes or until light brown (centers will be soft).
- Cool 1-2 minutes, remove from cookie sheet to cooling rack.
- Note: For nut lovers, stir in 2 cups coarsely chopped nuts with chocolate chips.
Questions & Replies
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Of course Five Stars! Here's a tip I had heard on Public Radio's Splendid Table: Refrigerate the batter overnight and/or up to three days, covered. (Now of course, I always make a dozen right after mixing, for my husband's sake)! Anyway, if you then compare the two results, you will notice a better tasting and fuller cookie with a bit of crispiness at the bottom. Try it and see!
I also got this recipe off of the Gold Medal Organic Flour bag and it is without question the very best Chocolate Chip cookie recipe I have ever tried! Don't skimp on real vanilla and definitely at least the whole Tablespoon. They bake up beautifully golden and even and taste fantastic! Can't beat this recipe! Easier to make than any other, as well. Nancy W. Defuniak Springs, FL
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I have two tweaks that make these the best cookies I’ve ever made. The first came from an article in Cooks Magazine several years ago. They suggested creaming Your butter, sugars and eggs and then letting it sit 15 minutes. We did this accidentally once when our cooking was interrupted. It really makes a difference in the texture of the cookie. The second happened after I read Ruhlman's book “Ratios”. I examined this recipe against his outline and discovered the ratio of flour to sugar and fat was slightly off. I adjusted it to 3 3/4 cups flour instead of 4. I always thought these had too much flour in them the cookies always seemed a little hard. After changing the flour measurement they are perfect
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I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!