Wednesday, December 26, 2012

The Perfect Chocolate Chip Cookie

When I got married I was given a cookbook from my Mother-in-law with all her favorite recipes. One of the recipes were her Perfect Chocolate Chip Cookies. The ingredients are similar to your basic chocolate chip recipe. I have been making these cookies for years. They have always turned out great, but it wasn't until recently that I stopped being lazy and actually followed the steps accurately. Whoa what a difference it makes to the cookie! Seriously, Super good!

2 1/4 Cups Flour
1 tsp. Baking Soda
1 tsp. Salt
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 sticks Sweet Butter, at room temperature
1 tsp. Vanilla
2 Large Eggs
12 oz package of Semi-sweet Chocolate Chips

Preheat oven to 375 degrees. Mix Flour, baking soda and salt in a bowl and set aside. Mix the two sugars. Add butter in small gobbets, mixing first at low speed and then at high. Beat the mix until it is pale, light and fluffy.

Add vanilla at the mixers lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and mix should look creamed, not curdled.

Add the flour mixture, one half cup at a time, mixing at lowest speed for about one minute, then at high speed for a few seconds.

Scrape down the bowl's sides with a rubber scrapper, add the chocolate chips and mix at low speed for 10 seconds. If need be, scrape the bowl's sides again and mix a few more seconds. Put a tablespoon of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown. 9-10 minutes. Remove and cool.

Amy Tips: I usually add 1/4 cup extra flour and use milk chocolate chips instead of the semi-sweet. Also, Allow the cookies to cool on the rack 2-3 minutes before moving to a cooling rack.

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