Thursday, October 2, 2008

Best Chocolate Chip Cookies

I've tried a lot of chocolate chip cookie recipes--some thick and soft, some flatter and chewy, some not so good. This recipe is the BEST I've found... thanks to my sister.

I usually try to make the cookies a little bigger than normal sized (heaping spoonful). Take these cookies out of the oven at the first second you see them turning brown. And here's the trick: once the cookies are out, you must whack the cookie sheet on the top of the oven. Trust me, though it sounds weird. This will flatten out the cookies to the perfect thickness.

Also, organic flour, cane sugar, brown sugar, eggs, butter, chips, etc. make these cookies taste even better. Yum!

  • 3/4 c. butter
  • 3/4 c. brown sugar
  • 1/2 c. white sugar
  • 1 egg
  • 3/4 tsp. vanilla
  • 1 3/4 c. flour
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1 1/2 c. chocolate chips
  1. Beat butter in mixer for 1 - 2 minutes until fluffy, and then add sugars. Continue beating for several minutes.
  2. While whipping sugar and butter, combine dry ingredients (flour, salt, baking soda) in a separate bowl. Mix well.
  3. Add egg and vanilla to butter/sugar mixture and fully incorporate.
  4. Slowly add dry mixture to butter/sugar/egg mixture. Incorporate.
  5. Add chocolate chips to mixture. (I actually like to beat the chips for a second in the mixer; it breaks some of the chips up so there are tiny pieces of chocolate throughout the cookie.)
  6. Scoop heaping spoonfuls of batter and drop onto ungreased cookie sheet. (I usually bake about 9 per sheet.)
  7. Bake at 375 degrees for 9 - 11 minutes.
  8. Take out the second they start turning brown. Whack cookie sheet several times on top of oven. Cookies will look a bit underdone, but leave them on the tray for 5 - 10 additional minutes to finish the cooking process. Remove to a cooling rack once the bottoms are solid.