As promised: the recipe for the best chocolate chip cookies I’ve ever tasted! I like mine slightly crunchy at the edges, soft in the middle, and flecked with the perfect amount of chocolate.
By “the perfect amount” I mean chocolate in every bite, but submissive to the doughy taste. Sweet but not sickening. This recipe makes me want to eat the entire batch. Every time.
Honestly, I can’t claim any originality here. Good ol’ Betty Crocker gets the props again. However, I did experiment with the amount of butter, sugar, and salt in the original recipe, just for kicks. By lowering these amounts, I stumbled onto a much better-tasting chocolate chip cookie which happens to not be quite as unhealthy.
Hope you enjoy them too!
THE BEST Chocolate Chip Cookies
1/2 C. granulated sugar
1/2 C. packed brown sugar
3/4 C. butter or margarine, softened (I use butter)
1 tsp. vanilla
1 large egg
2 1/4 C. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 12-oz bag semisweet chocolate chips (I used a 1 C. dry measure to make these and liked the amount)
OPTIONAL: 1 C. coarsely chopped nuts (not our favorite, but some folks love it)
Heat your oven to 375 degrees F. If you enjoy using a baking stone like I do, preheat it in the oven now.
In a large bowl, mix the sugars, butter, vanilla, and egg.
Stir in the flour, baking soda, and salt. Your dough will be stiff.
Stir in the chocolate chips.
Resist eating the entire batch of dough raw. Resist! Resist!
On your baking stone or an ungreased cookie sheet, drop the dough by rounded tablespoonfuls about 2 inches apart. Sometimes I make these into giants by grabbing handfuls and just smooshing them down. This time I went with heart shapes for my niece’s Princess Feast.
Bake for 8-10 minutes or until the cookies are light brown with soft centers. Cool for 1-2 minutes and transfer the cookies to a wire rack.
Oh mylanta… Impossible to resist.
For a picture-free, easy-to-print version of this recipe, please click on the following link: