I use my larger cookie scoop for these cookies and I got 5 dozen (and a few spoons full of dough to eat) cookies! They are the perfect texture for a chocolate chip cookie if you ask me. They have that perfect tough outside with the ideal chewiness when you bite into them! Oh they are just so tasty! And remember, the higher quality chocolate chips you use (i.e. Nestle, hersheys, guittard) , the gooey-er they'll be. They will melt and stay that way! It seems that the store brand or generic brand don't melt and they kind of become grainy in texture! Does anyone else feel this way? I am a Chocolate Chip snob for sure! And kind-of proud to admit it! :) And BUTTER! I used to use margarine, and now I never have it on hand. I buy butter by the case. Margarine has a much higher water content and seems to make your cookies flat like pancakes.... and not fluffy pancakes! Butter adds great flavor and I swear it helps the texture of the cookie also! Just sayin'!
What is your favorite Chocolate Chip Cookie recipe? Do you have any secrets for the perfect cookie?
Real Good Chocolate Chip Cookies
1 3/4 cups butter, softened (do not use margarine!)
1 3/4 cups brown sugar
1 1/4 cups sugar
5 1/2 Tablespoons water
1 1/2 teaspoons vanilla
6 1/4 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 pkg semi-sweet MINI NESTLE TOLL HOUSE CHOC. CHIPS :-)
Preheat oven to 350. Lightly grease cookie sheets. In a large mixing bowl, cream together butter and sugars. Add eggs, water, and vanilla and mix until nice and creamy. Add flour, salt and baking soda to creamed mixture and mix well. Stir in chocolate chips. Drop by heaping teaspoonfulls onto prepared cookie sheets. Bake 10-12 minutes or until golden brown.