I always used to make the cookie recipe on the chocolate chip bag, and although good, the recipe below makes the best chocolate chip cookies. I think it's pretty similar to the bag recipe, yet the small changes (including the ridiculous wait time) must make all the difference!
makes about 60 cookies
Ingredients :
2 1/2 cups (10.125oz) unbleached all-purpose flour
1 tsp baking soda
1/2 lb (2 sticks) unsalted7. butter, melted and still warm
3/4 cup (5.25oz) granulated sugar
3/4 cup (5.25oz) packed brown sugar (we don't like overly sweet cookies, so we did a bit less of each sugar)
1 tsp pure vanilla extract
1 tsp salt
2 large eggs
2 cups (12 oz) chocolate chips or chocolate chunks
optional: 1 cup (3.5 oz) chopped nuts (we omitted)
Directions:
1. Combine the flour and baking soda in a bowl and mix together thoroughly with whisk or fork
2. In a large bowl, combine the melted butter with the sugars, vanilla, and salt. Mix in the eggs.
3. Stir in the flour mixture just until all of the dry ingredients are moistened.
4. Stir in the chocolate and nuts (if using)
5. If possible, let the dough stand for 1 or 2 hours, or (better still) overnight in the refrigerator.
6. Preheat the oven to 375. Position racks in the upper and lower thirds of the oven.
7. If necessary, remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place them 3 inches apart on the ungreased or lined cookie sheets.
8. Bake for 9-11 minutes (rotating pans halfway through), or until the cookies are golden brown at the edges and no longer look wet on top.
Recipe from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Ingredients :
2 1/2 cups (10.125oz) unbleached all-purpose flour
1 tsp baking soda
1/2 lb (2 sticks) unsalted7. butter, melted and still warm
3/4 cup (5.25oz) granulated sugar
3/4 cup (5.25oz) packed brown sugar (we don't like overly sweet cookies, so we did a bit less of each sugar)
1 tsp pure vanilla extract
1 tsp salt
2 large eggs
2 cups (12 oz) chocolate chips or chocolate chunks
optional: 1 cup (3.5 oz) chopped nuts (we omitted)
Directions:
1. Combine the flour and baking soda in a bowl and mix together thoroughly with whisk or fork
2. In a large bowl, combine the melted butter with the sugars, vanilla, and salt. Mix in the eggs.
3. Stir in the flour mixture just until all of the dry ingredients are moistened.
4. Stir in the chocolate and nuts (if using)
5. If possible, let the dough stand for 1 or 2 hours, or (better still) overnight in the refrigerator.
6. Preheat the oven to 375. Position racks in the upper and lower thirds of the oven.
7. If necessary, remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place them 3 inches apart on the ungreased or lined cookie sheets.
8. Bake for 9-11 minutes (rotating pans halfway through), or until the cookies are golden brown at the edges and no longer look wet on top.
Recipe from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
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