Chocolate Chip Cookies are the most popular cookie in America. There are thousands of recipes, tips, and ingredients to make yours better. This guide will not add fillers to your cookies. I will give you one simple trick that keeps your cookies soft and addictive.
Things You Will NeedMakes about 5 dozen cookies
For softened butter either let it sit out of its wrapper for a couple hours before baking, or throw the sticks in the microwave for 20 secs.
2 1/4 cups all purpose flower
1 tsp. baking soda (check the expiration on yours!)
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulates sugar
3/4 cup "packed" brown sugar
1 tsp. vanilla extract
2 large eggs (check the expiration!)
2 1/4 cups semi-sweet chocolate chips (I strongly recommend the most popular Nestlec Toll Housec)
Pre-heat oven (not convection) to 375oF
Combine as follows:
In one bowl mix flour, baking soda and salt.
The Trick: Beat butter in mixer by itself until creamy. Do as follows. Beat the butter for 5 minutes and scrape every 30 seconds. By beating the butter to oblivion you create a soft texture and without adding gelatin, or other preservatives you maintain the addictive and succulent taste of butter through the cookie. It's when you don't beat the butter enough that the cookies get hard, So what many recipes so is modify the cookie recipe by adding gelatin or some other artificial ingredient. Really! Its butter baby!
Continue as follows:
Add the granulated sugar, brown sugar and vanilla extract in the mixer. Beat until combined.
Beat one egg at a time until its completely blends in.
On a lower speed setting slowly scoop the flour mixture in the mixer.
After all is combined, remove the bowl from the mixer and poor the chocolate chips in and stir in by hand.
Using either a basic Tbsp from your silverware drawer, or using a ice cream scoop that is 1 Tbsp size, drop them on a greased baking sheet (or if you have a silt pad use those on the sheet). I recommend no more than 3 wide by 5 long.
Bake the cookies for 9 to 11 minutes. If you have two sheets in the oven, rotate the sheets at the 5 minute mark. The cookies should be browned on the bottom, think of the color you toast your bread to.
Remove the cookies from the baking sheet by placing them on a wire cooling rack so they cool completely on the bottom as well. If you don't have a wire rack, spread them out on a unused cool baking sheet. Use two, so after the third batch comes out, the cookies are cool enough to stack.
When eating, don't rush to them right away. Their too hot and the flavors need to meld. Give the cookies at least 15-20 minutes to rest. Geez!
Enjoy. Butter and salt is what makes all foot taste great. Watch the greatest chefs and see how butter and salt improves all their dishes.
I hope this makes all your chocolate chip cookies to die for. If you liked this, you'll need to check out my brew coffee trick that will blow your mind in how simple it is!
Tips & WarningsWarning: Eating raw eggs can be harmful to your health. Be wary of tasting the batter with raw eggs combined.
Warning: If you eat the cookie before 15 minutes are up for cooling, be care of how HOT they are!