I've tried a bunch of recipes for chocolate chip cookies and the toll house recipe tastes best to me. I don't put as many chocolate chips as it calls for, but the rest I do the same.
A great tip is to make the dough balls onto a cookie sheet and then put it in the freezer. Then you can store the frozen dough balls in a zip top bag and pull out a few to have freshly baked cookies anytime... or eat the dough if you are so inclined. Not that I've ever done that. Ahem.
Chocolate Chip Cookies
2 1/4 cups Flour
1 tsp Baking Soda
1 tsp Salt
1 cup (2 sticks) Butter, softened
3/4 cup Sugar
3/4 cup packed Brown Sugar
1 tsp Vanilla
2 Eggs
1-2 cups Semi-Sweet Chocolate Chips (I used mini chips in these pictures)
1 cup chopped Nuts (optional)
Preheat oven to 375°
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract with mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in chocolate chips (and nuts, if using).
Drop by rounded tablespoon onto ungreased baking sheets about two inches apart.
Bake for about 9 minutes. Take them out when the edges are light brown and the centers are set but still light (see photos).
Let them stay on the pan for five minutes, and then transfer to cooling racks. This helps them to remain soft and chewy.
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