Wisconsin's Best Chocolate Chip Cookies
photo by diner524
- Ready In:
- 18mins
- Ingredients:
- 9
- Yields:
-
7-8 dozen
ingredients
-
Cream together
- 1 lb softened butter
- 2 cups firmly packed dark brown sugar
-
Beat in for 3-4 minutes
- 2 tablespoons vanilla
- 3 large eggs
-
Add
- 6 cups flour
- 1 1⁄4 teaspoons salt
- 1 1⁄2 teaspoons baking soda
-
Stir in
- 4 cups chocolate chips
- 2 cups chopped nuts (optional)
directions
- Drop by large teaspoonful on a greased cookie sheet. Bake for 8-10 minutes at 350°. Transfer to a wire rack to cool after one minute.
- To get the cookies to come out soft, I undercook them a bit. Depending on your oven, try baking the first batch for 8 minutes - if they are not cooked enough, cook them a little longer. Don't forget that they will continue to cook for another minute on the cookie sheet after you take them out!
- This recipe can be frozen for later use.
- Note: Since this recipe yields so many cookies, it's best to use a stand mixer if you aren't halving the ingredients.
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Reviews
-
Wonderful cookies!!! I really don't get the big deal about these cookies not spreading out as some of the other recipes. I guess if you like crisp, crunchy type of cookie, this isn't the one for you to try. But if you like a nicely flavored and soft & fluffy type of the chocolate chip cookie, this is for you!!! Thanks so much for sharing the recipe. Made for Spring 2013 Pick A Chef event.
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Mad these this weekend for a friend. They were wonderful! They didn't flatten out like the other reviews said but I didn't know cookies had to be flat. They were so soft - he described them as "biting into a cloud" and requested more! I weighed the flour at 4 grams per cup (according to King Arthur's website) and it worked perfectly.
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I am disappointed in this recipe. As chef Azparzch said, the cookies do not flatten out at all and as such were not very attractive. I think the ratio of flour to butter was too high. I don't think the taste was as good as other chocolate chip cookies because of the use of only dark brown sugar, rather than some granulated sugar with the brown sugar.