In honor of all my friends who have requested my recipe and then, having received said recipe, have come up to me to inform me their version didn’t turn out like mine, I hereby present you with….
My Chocolate Chip Cookie Recipe AND very explicit directions:
First off, the ingredients:
- 3/4 C granulated sugar
- 3/4 C brown sugar
- 1 C softened butter (real salted butter, any brand – NOT margarine)
- 2 large eggs
- 1 t baking soda
- 1 t salt
- 1 t vanilla (you can use any, I prefer the real stuff, not imitation)
- 2 1/2 C all purpose white flour
- 1 C semi-sweet chocolate chips
Now for the very explicit directions:
Preheat oven to 375
- I use my Kitchen Aid mixer for these, but any mixer should be fine. You can even just use a bowl and a fork which is the way I started out doing these.
- So assuming you have a mixer, put the granulated sugar in the bowl. Take a look at your butter. If you haven’t left it out to soften for a few hours, then put them in the microwave (with the wrappers still on) for just about 20 seconds. You don’t want the butter to melt – just to be soft.
- Put the softened butter in the bowl with the sugar. Turn the mixer on and let the butter and sugar mix together. With the mixer still going, add the brown sugar. Let it mix in with the butter/sugar. Then add the eggs (mixer is still going). Then add the baking soda, salt, and vanilla while the mixer is still going.
- Now you are ready for the flour. You can do this while the mixer is still going, or you can turn it off every time you add the next bit of flour. What I do is this: with the mixer still going, I measure the flour into a 1/2 C measuring cup. I add it in 1/2 C at a time, kind of letting that 1/2 C mix in to the rest of the dough before I add the next 1/2 C – it doesn’t take long, just a few seconds. The main thing is that I don’t dump all 2 1/2 C of flour in at the same time. If you do, flour will fly all over your kitchen. Trust me on this.
- Once the flour is all mixed in, add the chocolate chips. Let the chips mix in for maybe 20 seconds, then you are done.
- The cookie sheets I use are nothing special – cheapies from Walmart. I have no idea what a high-brow cookie sheet does to these. You can try, I’m sure it is fine.
- I have what looks like a little ice cream scoop that I use to scoop out the cookies. Before I had one of these (and I LOVE this) I just used my hands (clean, of course). The two spoon thing never really worked for me.
So scoop out your cookie dough on the cookie sheet. It is nice to have two cookie sheets, although I only bake one at a time. I’ll tell you why in a minute.
Put the first cookie sheet in the oven for – and this is VERY important – 9 minutes. When 9 minutes is up, take them out. They will still look doughy – they are supposed to. Do NOT leave them in the oven until golden brown. This is where folks usually go wrong with this recipe.
So after 9 minutes, take the first cookie sheet out and put the second cookie sheet in. The first batch of cookies need to stay on that sheet for at least 2 minutes. It can be longer, but the minimum is 2 minutes – they are still baking, but not crisping. After a minimum of 2 minutes, feel free to take the cookies off the sheet. I usually just put them on two big plates. I don’t overlap them when they are fresh out of the oven because they are still soft. I don’t mess with a cooling rack – the plates do the trick. Now you are ready to reload this first cookie sheet again.
Once the second batch has been in for 9 minutes, take those babies out of there! Same song second verse – cool them on the cookie sheet for at least 2 minutes. Then you can just pile them on top of the first batch of cookies – no need to pull out more plates.
There you have it my friends. I hope this sounded the way I meant for it to. I’ve just had too many ask me for my exact method and figured this was the simplest way to do it.