Chocolate chip cookies have been one of my favorite things to bake lately, I’m obsessed. They are super easy and the everyone loves them. I made them for my family in Indiana over Easter, there was fighting over these. And I think this recipe is my new all time favorite. I have always been on the hunt for that perfect chocolate chip cookie recipe. And I know I said that the Americas Test Kitchen recipe was my favorite and I made a post about them, but I think this recipe has toped it. And 50 percent of the time I just make these cookies just to eat the cookie dough;). This is a recipe that about every one knows, the one on the back of the chocolate chip bag, its a classic. But the few little tips I’ve learned by making this recipe over a thousand times, makes these cookies unique while still staying true to the original recipe.
About the recipe
This is Nestles original list of ingredients, but I have tweacted the instructions a little and I add the nuts. This recipe makes for delicious cookie dough, so that’s always a plus considering the only thing we eat is the cookie dough;) But seriously, they turn out to be delicious cookies. I would say they are more of the soft and chew side of the cookie spectrum, but they do have a crunch around the outside. Which for me is a perfect balance.
Tips and Tricks
1.) I think one of the main Tricks I have for this recipe is that you have to freeze the dough. And it has made the biggest difference EVER. When you freeze the dough for at least 20 min before baking, it cause the cookies to not spread out as much. Because when they spread out they can tend to get to crunchy. While this teqniqe causes the cookies to be crunchy around the outsides but still chewy in the middle. So this is the teqniqe that I have been doing for the past couple weeks and I love it so much more.
2.) Another one of my favorite things to do with these cookies that gives them more variation is to add nuts. It dose say 1 cup of nuts on the recipe, but I feel no one actually puts nuts in or at least the people I see making them don’t . I learned this from my Grandma because she always adds nuts to her choclate chip cookies and they are amazing. So she has gotten me in to adding about 1 cup of finally chopped peacans. Doing this step adds extra flavor and a great crunch and textrure to the cookies.
3.) Make a lot of these cookies, because they will go fast!!
There was a little indecent while mixing in the chocolate chips. Blood was shed (literally) things got ugly, but luckily we had a backup bowl stored away in the basement.
(all the cookies were gone before I could get a final picture;;)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Semi-Sweet Chocolate chips
1 cup chopped nuts (see Tips and Tricks 2.)
Preheat oven to 375. Cream the butter and sugars in a electric mixer until light and fluffy. Add the eggs one at a time beating well after each addition. Then add vanilla and mix. Add the flour, baking powder, and salt and mix on low speed. Slowly add chocolate chips and nuts and mix on low speed until incorporated. Freeze dough for at leaste 20 min. Line a baking sheet with parchment paper and scoop the cookies into a little more then a Tablespoon of dough on the baking sheet. Bake for 5-6 min, or until just starting to brown around the edges.