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Chocolate Chip Cookies

Summary

Yield
Servings
SourceGhirardelli Semi-Sweet Chocolate Chips package
Prep time1 hour
Region

Description

Chocolate-chip cookiesI've made a *lot* of chocolate-chip cookies, and this recipe wins absolutely. It may be worthy of a Nobel Prize. A Pulitzer at the very least.

The trick is to use lots of real butter and sugar and go easy on the flour. That's how they become crisp rather than heavy.

Ingredients

2 1⁄4cFlour (I use 50% pastry flour)
1tBaking Soda
1⁄2tSalt
1cButter (Unsalted) (room temperature)
3⁄4cSugar (cane sugar)
3⁄4cLight Brown Sugar (packed)
2tVanilla extract
2eaEggs
1eaChocolate chips (Ghirardelli semi-sweet)

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine the dry ingredients (not chips) and blend well in one bowl.
  3. Cream butter and sugars in an electric mixer, then add the eggs and vanilla.
  4. Add the dry mixture to the butter mixture.
  5. Stir in the chocolate chips.
  6. Drop by the teaspoonful onto ungreased baking sheets.
  7. Bake at 375 for 10-11 minutes.
  8. Cool on a rack and serve very fresh.

Notes

This recipe always works, but you must follow it. Don't add too much flour or the cookies are no longer thin and crisp - butter and sugar win the day here, along with semisweet chips!
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  • By John at 02/06/2013 - 23:26
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