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.

Ingredients

  • 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

Preparation

  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.

4 comments:

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.