Best chocolate chip cookes EVER!

Many of you have asked me to post the recipe for my chocolate chip cookies, and so here is the recipe, complete with the pictorial.  Happy Valentine’s Day- enjoy!

Start with an old, ugly, ungreased cookie sheet (NOT a negative edge one).

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Preheat the oven to 375 degrees

In a large bowl, beat together two sticks of Challenge butter (do NOT soften or melt- use cold, hard & straight out of the refrigerator).  I use a hand mixer.

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Add 3/4 cups of brown sugar, 3/4 cups of sugar and 1 tsp. vanilla extract.  Beat together.  Add 2 eggs (one at a time, mixing after each addition).  Beat until creamy.

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In another bowl, combine 3 cups of flour, 1 tsp. baking soda and 1 tsp. salt.

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Once mixed, add slowly to butter mixture.  Beat in a little at a time (about 3-4 additions total).  Batter may seem much drier than a typical cookie batter.

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Mix in 1 12 oz bag of Nestle Tollhouse semi-sweet chocolate chips.

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Take a small handful of cookie dough, smashing, compacting and rolling into a smooth, perfect little ball and place on cookie sheet (about 12 cookies on a sheet).

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Bake for 9 minutes (they may look a little underdone) at 375.

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Remove from oven and immediately place on a wire cooling rack.

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Best served warm!

 

 

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3 thoughts on “Best chocolate chip cookes EVER!

  1. one thing i know now is that there is a definite difference between cooking and baking.

    one Holiday Season, 25 or so years ago, i found that several the lady friends i had called couldn’t talk because they were in the midst of baking. i sat back down in my chair to watch some TV and was suddenly hit with the idea, “heck, i’ll bake something.” i mean, i’m an ok cook, so why shouldn’t i be able to handle something as simple as cookies. “Oatmeal, yea, i’ll make some Oatmeal cookies, i know for sure i have the Oatmeal.” i looked in my Betty Crocker Cookbook and found a recipe and, checking the cupboard, found i had all the ingredients …but here’s where it all went haywire. although i had never really baked before, i felt immediately comfortable in improvising. “whoa, check this out, i’ll use this Whole Wheat Flour instead of the plain enriched white flour and it’ll make them healthier… oh, and i’ll add some nuts…. and some chocolate chips…. and use maple syrup instead of sugar and double up on the butter so they won’t raise so much (a guess), and, and, and.” mix, add, mix, add, mix….

    not being a dummy, i baked one as a test. when i put the dollop of mix on the cookie sheet and put it into the oven, i watched it and waited for it to go flat and then rising a bit like i’d seen on TV with the slice and bake cookies. it just sat there like a Bisquick muffin. i took a spatula and flattened it. when it had baked for 10 or 15 minutes, i flipped it over as if it were a hamburger patty. something seemed amiss. i tasted it and it was dry, doughy and with little identifiable flavor. i added honey, extra vanilla and a cup or so of brown sugar. i say “a cup or so” because i just couldn’t get use to this “1/13th of a tablespoon of baking soda” or “1/3 teaspoon of salt” that the recipe called for. cooking never required that i be that specific and exacting so why should baking?

    i tried another test run and this time, with the mixture considerably more runny, i poured a few of them onto the cookie sheet as if they were pancakes. they tasted like sweet nothing. there were so many conflicting ingredients that they didn’t have one isolated, distinguishable flavor, just nutrient agar sweet. i added peanut butter; thinking i’d simply change them from Chocolate Chip/Oatmeal to Peanut Butter cookies mid-stream. …and then i had this brainstorm ….as long as i was switching cookie types, i’d also make the change to cupcakes. i found the cupcake pan and poured the mixture into the cupcake paper forms that i had inserted. i then put them in the oven at 325 degrees – a temperature with which i was familiar when cooking a turkey or a casserole or heating up a Swanson TV dinner….. anything.

    i would stop and check with a straw taken from my broom (i think i’d read that somewhere – well, not from a broom but a straw) to see if the dough would stick and when i felt it had cooked long enough, i took them out to cool. a taste test proved them to be edible but so dense that you’d think they had emerged from compression through a black hole. they were kinda sweet and kinda good but also still kinda generic in the flavor department. they needed something…. “Frosting, they needed Frosting!” i went to the store and bought a can of Philadelphia Cream Cheese Frosting. i used the whole container on the 11 remaining cupcakes. they were delicious but, of course, with that much frosting, that’s all you could taste. the cupcake was simply a carrier for frosting. i was heading down to Tucson to visit our mother that weekend and took them to her. “here Mom, i baked these myself. they’re diet, low fat cupcakes and they are only 100 calories each. it’s from a Weight Watcher’s recipe (i lied)”. she loved them but probably because it had a layer of frosting that sat 3″ high on the top and gave it the sweetness she loved. she admitted that they were a bit dense and that if she had one mid morning, she could get by with just a salad for lunch…. a salad and a half gallon of milk (Mom loved her milk). i don’t know that i ever told her the whole story but i never baked again.

    • This is one of my favorite stories. It reminded me of the time I mistook powdered sugar for flour and got a pan of one thin, single sheet of glop. Would have been another nice vehicle on which you could eat frosting, were it not for the near liquid-like consistency.

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