World's Best Chocolate Chip Cookies (By Dorie Greenspan)
photo by ctay122yahoo.com
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
45 cookies
ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 2⁄3 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 2 cups store-bought chocolate chips or 2 cups semisweet chocolate chunks
- 1 cup finely chopped walnuts (optional) or 1 cup pecans (optional)
directions
- Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
- Whisk together the flour, salt, and baking soda.
- Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
- Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
- Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
- Repeat with the remainder of the dough, cooling the baking sheets between batches.
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Reviews
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Great recipe. Have made these several times. If you want chewy cookies, melt butter before you beat with sugars. Baking time may need a couple more minutes according to oven differences. Leave on pan for about 5 minutes after you bake and then place on waxed paper. Everyone always asks for recipe. Thank you!
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I wanted a recipe that used real butter and didn't go totally flat. This is it! These are moist and plenty chewy. Twenty-five teenagers thought they were the best. I didn't use nuts (kids with issues) and I used unsalted butter so upped the salt a smidgen to compensate. Thanks for sharing! I will make this one again and again.
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I made these cookies using Frango dark chocolates cut into chunks with walnuts and then half with the same but added coconut. They don't rise very much at all but they are very tasty. My oven is perfect 375 degrees and I cooked them for a total of 10 minutes. I think they are a good cookie and prefer them over the original "Toll House" recipe.
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