This quintessential American cookie has been around since the thirties and even though the basic ingredients are about the same there is an abundance of recipes floating around. Some add nuts, some oatmeal, some chocolate chunks instead of chips, some small chips, etc. I had a recipe that was new to me, no nuts, very little white sugar, more brown sugar and more chips. Anyway I thought this would be a good day to try out this new recipe. So I gathered the ingredients.
Pretty straightforward mix your butter and sugars (be sure and follow recipe instructions and cream these items for the prescribed time) next eggs and vanilla and then your dry ingredients. Mix well, add the chips and you are ready to bake.
I used the small scoop and had a yield of five dozen cookies.
Out of the oven, ready to package.
I decided on a Panibois pan with insert for my packaging with a cellophane bag to cover and a red, white and blue ribbon to tie, a nod to the upcoming Memorial Day.
Here they are ready for delivery. I gave the remainder of the cookies to the family for the freezer and they will take with them to their cabin for the upcoming holiday weekend. I was rewarded with kisses and hugs......the best reward ever! BTW, good review on the recipe. More chips equals more chocolate flavor and more brown sugar makes the cookies more chewy.
The Best Chocolate Chip Cookie Recipe EVER!
Author: Savory Sweet Life
Recipe type: Dessert
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 48 Cookies
- 1 cup (2 sticks) salted butter, softened
- ½ cup sugar
- 1½ cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2¾ cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
- ¾ tsp. smallish-medium coarse sea salt
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 2¼ cups semi-sweet chocolate chips
- Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use ½ tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with ½ teaspoon of table salt. *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1½ bags.
Recipe from Savory Sweet Life
Panibois baking pan, TechnoBakeStore
Ribbon, AmazonRed White and Blue Grosgrain Ribbon 1.5"x25 Yard Spool
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