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Best Chocolate Chip Cookies Ever

September 4, 2010

This recipe is by no means news. I discovered it in a magazine years ago and it has been my go-to Chocolate Chip Cookie recipe for nearly 10 years. The cookies always turn out chewy with that perfect firm and crispy edge. The dough is also addictive.

The original recipe was from a Cookbook Author and editor, Pam Anderson (not the actress/model) but I have modified it to make the cookies more chewy in the middle with crispier edges. But if you feel like experimenting I will mark where I made the changes so you can try both for yourself.

Recipe:

2 1/4 Cup All-Purpose Flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 large eggs

1 tsp vanilla

2 Sticks of butter at room temperature (*original calls for 2 sticks minus 2 tbsp and add 2 tbsp canola or vegetable oil)

1 Cup Dark Brown Sugar (*original calls for 3/4 cup)

1/2 Cup Granulated Sugar

8 oz. Semisweet Chocolate Chips

Mix flour, baking soda, baking powder and salt in a medium bowl and set aside. Mix butter and sugars in a large bowl. If the butter is not warm enough, you can heat it in the microwave until it is just melted but not hot before adding sugars. Add eggs (one at a time) and vanilla into butter mixture. Add dry ingredients in thirds and mix until incorporated. Add chocolate chips and any nuts or extras that you prefer.  Chill the dough for 30 minutes. Once dough is chilled, roll it into balls roughly the size of a ping pong ball. I use my large dinnerware tablespoons as a reference. Place 8 balls evenly apart on a greased baking sheet and press each down gently with you index and middle fingers. Bake at 400 degrees for 7 to 10 minutes depending on your oven. I check mine often and remove when the bottoms start to turn golden brown.

TIP: You can also roll the dough into balls and freeze them before baking or to store them. If you have room in the freezer you can freeze the dough balls for about an hour and then pull out the sheet and bake them. If you don’t feel like baking the entire batch, roll extra dough and place into a gallon freezer bag and store in the freezer.

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