Best Chocolate Chip Cookie Recipe
This classic chocolate chip cookie recipe uses double the
usual number of chocolate chips and produces a soft texture. Bake a few minutes
longer to get a crisper cookie.
Prep time: 15 minutes
Bake time: 12-15 minutes
Makes about 4 dozen large cookies
1 ½ cups (3 sticks) butter or margarine, room temperature
1 ¼ cups granulated sugar
1 ¼ packed brown sugar
1 tablespoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
24 ounces (4 cups) chocolate chips
- Preheat oven to 350º F.
- Combine dry ingredients in a medium bowl. Set aside.
- In a separate bowl, using an electric mixer on medium speed,
cream butter and sugars until light and fluffy, scraping the bowl continually.
Beat in eggs, one at a time. Stir in vanilla.
- Gradually stir dry ingredients into creamed mixture a bit at
a time until well blended. Add chocolate chips to the dough, mixing them in
with a large spoon.
- Drop rounded teaspoonfuls onto lightly greased baking trays,
2 inches apart.
- Bake 12-15 minutes until cookies are lightly brown around
- Remove baking sheets from the oven. Allow cookies to sit for
5 minutes before using a spatula to transfer them to a wire rack. Cool
- Store cookies in an airtight container.
Chocolate chip cookies are drop cookies. As the name
suggests, drop cookies are baked by dropping or pushing spoonfuls of cookie
dough onto the baking sheet. During baking, the mounds of dough flatten and
spread. Drop cookie dough varies in texture from quite soft to stiff. This
particular chocolate chip cookie recipe produces a stiff dough that must be pushed
with a finger, spoon, or spatula onto the pan.
Special Baking Tip from The Elf
For softer, chewier cookies, bake on the low side of the
recommended time. For crisper cookies, bake a few minutes longer.
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