15 March 2012

Chocolate-Chip Cookies

I've had baking on the brain recently.  I think something about the spring weather puts me into nesting mode, which means cleaning and baking {just add pearls and call me June Cleaver.}  I love trying new recipes, but for me, it's hard to beat classic chocolate chip cookies.

I know everywhere you look someone is claiming to have THE best chocolate chip cookie recipe.  I've tried all of them, and have been thoroughly underwhelmed {I'm looking at you New York Times/Jacques Torres.} I still haven't found one better than the aptly-name All-Time Favorite Chocolate Chip Cookie recipe from Southern Living.  Whip up a batch this weekend and tell me if you've tasted any cookie that can hold a candle to these.


  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups plus 2 Tbsp. all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 (12-oz.) packages semisweet chocolate morsels {Forget the fancy stuff. Nestle is the way to go here.}
  • Parchment paper


  1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
  2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.
  3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely {about 15 minutes}.
*I like my cookies to be a happy medium between soft and crisp, and I've found that 11 minutes is the perfect amount of baking time for me.


ms. mindless said...

My chocolate chip cookie secret is to let the dough sit for 48-72 hours before I bake it. Try it sometime. It makes such a difference. A good experiment is to make one dozen the day you make the dough, one dozen 24 hours later and another dozen 24 hours after that. I was so surprised when I tried that. The dough becomes richer when it sits (in the fridge) for 3 days. You will taste the difference!

A good chocolate chip cookie is my favorite baked treat.

LuvRedandWhite said...

Um wow. Those look divine!

jratzel said...

I swear by a knock-off of Le Vain Bakery's famous chocolate chip cookie. Their secret ingredient is corn starch. Seriously yummy.

Portuguese Prepster said...

mmm these look delish! I would love a cookie and milk right now.