Well, it's time I let the cat out of the bag... and let the world know the secret recipe for the WORLD'S BEST CHOCOLATE CHIP COOKIES!! It's no joke. I've looked. I've tried. I've baked, and finally I have found the best ever recipe! They are always plump and soft and chewy without being raw-ish and with just enough crunch to still call them cookies. These are true art. Your friends and family probably won't know how good they have it, or that they could have been eating a crunchy yucky cookie or a mushy mess.... but indeed they will be eating perfection!
I made the dough with my little helper (as usual) and this time he got to roll the cookies onto the sheet all by himself. The result was a cookie sheet full of various sized cookies. I have to admit that my two year old has a great idea here! There are big cookies for a big cookie need and little cookies for dieting mommies and medium cookies for two year old hands. I think I'll make a variety of sizes myself next time!
This recipe is from Betty Crocker, and is truly the most amazing in the history of C.C. Cookies.
Chocolate Chip Cookies:
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 cup (2 sticks) butter, softened
1 tsp vanilla
1 egg
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
12 oz. bag semisweet chocolate chips
Preheat oven to 375°
Mix the sugars, butter, vanilla, and egg until well blended and creamy.
Combine flour, baking soda, and salt together. (You can do it right on top of the wet ingredients, mixing the soda and salt into the flour a little with a dry spoon before mixing the flour into the wet ingredients.)
Stir wet and dry ingredients together until well blended. The dough is very dry and stiff, and it may seem as though it is too dry to combine, but it will come together.
Stir in chocolate chips.
Put rounded spoonfuls of dough on a cool cookie sheet a few inches apart.
Bake for 8 to 10 minutes until edges are just beginning to brown. For best results, use one cookie sheet at a time in the center of the oven.
Cool 2 to 3 minutes on the cookie sheet and then transfer cookies to a cooling rack.
I made the dough with my little helper (as usual) and this time he got to roll the cookies onto the sheet all by himself. The result was a cookie sheet full of various sized cookies. I have to admit that my two year old has a great idea here! There are big cookies for a big cookie need and little cookies for dieting mommies and medium cookies for two year old hands. I think I'll make a variety of sizes myself next time!
This recipe is from Betty Crocker, and is truly the most amazing in the history of C.C. Cookies.Chocolate Chip Cookies:
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 cup (2 sticks) butter, softened
1 tsp vanilla
1 egg
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
12 oz. bag semisweet chocolate chips
Preheat oven to 375°
Mix the sugars, butter, vanilla, and egg until well blended and creamy.
Combine flour, baking soda, and salt together. (You can do it right on top of the wet ingredients, mixing the soda and salt into the flour a little with a dry spoon before mixing the flour into the wet ingredients.)
Stir wet and dry ingredients together until well blended. The dough is very dry and stiff, and it may seem as though it is too dry to combine, but it will come together.
Stir in chocolate chips.
Put rounded spoonfuls of dough on a cool cookie sheet a few inches apart.
Bake for 8 to 10 minutes until edges are just beginning to brown. For best results, use one cookie sheet at a time in the center of the oven.
Cool 2 to 3 minutes on the cookie sheet and then transfer cookies to a cooling rack.
No comments:
Post a Comment