Leatta shared this chocolate chip cookie recipe with me a couple of years ago, and after tasting these cookies, I started making them on a regular basis. This is the cookie recipe that led to the passage of the "no break-n-bake cookies at our house" rule (Jeff has even learned to make these cookies). With the addition of a Kitchen Aid Mixer (use the paddle attachment) to our kitchen a couple of years ago, this recipe is now almost as easy as making break-n-bake cookies. I can also say that these cookies have passed multi-state taste testings, and are just as popular in my new office as they were in my old one.
Best Ever Chocolate Chip Cookies
1 1/2 sticks unsalted butter, melted
1 cup sugar
1 cup dark brown sugar
1 tsp. vanilla
2 large eggs
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 cups all purpose flour
1.5 cups milk chocolate chips (I usually just go by sight here and I use milk chocolate because Jeff likes them best and it's something a little different)
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside. Melt butter, and cream with sugars. Add vanilla and eggs. Mix until well-blended. Add baking soda, baking powder, and salt. Mix until just blended. Mix in flour one cup at a time until cookie dough is of a consistency to roll into balls (sometimes this takes adding a little flour if you didn't get exactly 3 cups in). Add chocolate chips and mix until evenly distributed throughout.
Roll dough into 1 inch balls and bake 1 dozen at a time. Bake for 4 minutes, and then rotate pan in oven (this allows the cookies to bake evenly). Depending on your oven, you will need to bake 3 and a half minutes to 4 minutes more after rotating the pan.
Pour a big glass of milk and enjoy them warm right out of the oven!
This is a dough that can be made ahead and placed in the refrigerator for a few days. I haven't tried freezing it yet, but if you do, please let me know how it goes!
No comments:
Post a Comment