Best chocolate chip cookie recipe
Chocolate Chip cookies
and brownies
If I could live off them alone
(oh and pizza!)
I would be a happy girl!
Homemade all the way for me
never a box or store bought
on either brownies or chocolate chip cookies
I have tried MANY different
Chocolate Chip Cookie recipes
All good
but I always come back to the Original
and in my opinion, after years of trying other recipes,
the best recipe:
Nestle Toll House
The Best chocolate chip cookie recipe
It reminds me of that episode of “Friends”
where Monica wants Phoebe’s grandma’s
chocolate chip recipe
as a wedding gift
They can’t find it
but she remembers her grandma got it from her grandmother
“Nesele Toulouse”
I do however,
make some modifications to the recipe
to ensure
PERFECT cookies
EVERY Time
I will list the Best chocolate chip cookie recipe ingredients with my changes
and then list my tips for the perfect cookie
Best chocolate chip cookie recipe Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cornstarch (optional)
- 1/2 cup butter – room temperature
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg) Chocolate chips
Directions:
Preheat oven to 375
Beat together the butter, shortening, sugars (white and brown), and vanilla until well mixed. Add in the eggs and mix well. Add in the flour, baking soda, salt, baking powder, and cornstarch. Mix until combined. Add in your chocolate chips. Chill in the refrigerator 1+ hours. Scoop onto cookie sheets. Bake 9-11 minutes. EAT!
Tips for the Best chocolate chip cookie recipe:
- I always add baking powder to ensure that I always get a raised cookie, instead of a flat mess
- I just tried cornstarch for the first time last night. It tastes very similar, maybe making the cookies a little chewier? I liked it. I added into the ingredients list, because that is what I used in the pictures on this post 🙂
- A mixture of butter and shortening gives the the best of both worlds. You get the butter taste, but higher, fluffier, lighter cookie that comes from the shortening (if you use only butter, you will get a flatter, crispier cookie. It also melts faster, so your batter will spread faster while cooking)
- Don’t overwork your batter or over cream your butter/sugars. It will create a flat cookie. Just beat until mixed
- Use a GOOD pan. I suggest an Airbake cookie sheet – the only kind I use! It is worth the money and you will have perfect looking, not burnt cookies!
- Letting your dough sit in the refrigerator at least an hour will give you the best cookies. Head over here for the reasoning behind this, or just trust me 🙂 Apparently, even the original creator of the Nestle TollHouse would refrigerate the dough… I wonder why they took it out of the instructions? I often leave it in the refrigerator all day or over night… of course then half the dough gets eaten by my kids… (not me! okay, maybe half of the dough gets eaten by me….) The cookies in the picture were refrigerated a little over 24hrs.
- If you want that perfect shape and easy scooping, I HIGHLY suggest a good cookie scoop. I LOVE mine and use it for much more than just cookies!
Now I need some more cookies (this batch was gone in just a few minutes… may be the fact that we ate half of the dough before they even got cooked 🙂 ) These really are the Best chocolate chip cookie recipe
Best chocolate chip cookie recipe
Best chocolate chip cookie recipe
Best chocolate chip cookie recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cornstarch (optional)
- 1/2 cup butter - room temperature
- 1/2 cup shortening
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg) Chocolate chips
Instructions
- Preheat oven to 375
- Beat together the butter, shortening, sugars (white and brown), and vanilla until well mixed.
- Add in the eggs and mix well.
- Add in the flour, baking soda, salt, baking powder, and cornstarch.
- Mix until combined.
- Add in your chocolate chips.
- Chill in the refrigerator 1+ hours.
- Scoop onto cookie sheets.
- Bake 9-11 minutes.
- EAT! (you may also do this step while it is chilling in the refrigerator!)
Thanks for the tips! I added the cornstarch and refrigerating the dough makes a big difference. I also like using half butter and half shortening, gives the cookie nice shape.
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