Thursday, February 5, 2009
The Most Delicious Chocolate Chunk Cookies...Seriously...Ever
The Marvelous Outcome
I have searched high and low for the best chocolate chip cookie recipe of all time. For a good portion of my life I just kept making the recipe on the back of the Tollhouse chips and don't get me wrong those are good... but they weren't the best. So, a little while back I set forth to find something special... fantastic. I started getting pointers and tips like increase the sugar, decrease the flower, yadda, yadda, and I was just starting to get confused. I went back to basics (which for me equals the back of chocolate chip bags), experimented a little with the portions of ingredients. Finally after a few weeks of attempts and a lot of extra poundage (we now have to work off), I discovered the best recipe so far, and the one I will most likely stick with. I brought them for Christmas Eve dinner and I couldn't believe how many compliments and love I got for them. It made me feel really good, so if you want some instant love gratification from your family, I promise these will work.
The recipe I actually settled on was from the back of The Baker's Chocolate Chunk bag:
I played with it a little but it is awesome the way it is. The problem is that I can't find the chocolate chunks that often so sometimes have to substitute for other chunks but as long as you use this recipe and semi-sweet chunks; I don't foresee a problem.
The other item I think is a must is a flat cookie sheet. For years I had been using the kind with sides on them, which I heard flattens the cookies which was one of my major problems. So, I changed it to one of these (well something similar to this I bought at Target for a deal):
It really made a big difference. I definitely suggest it.
So, wow you stuck with me, here's the recipe:
What you'll need:
1-3/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp. vanilla
1 pkg. (12 oz.) semi-sweet chocolate chunks
(you can add 1 cup of chopped walnuts if you want, but we have a lot of diverticulitis in the fam so no nuts)
Let the baking begin:
PREHEAT oven to 375 degrees Fahrenheit.
MIX flour, baking soda and salt until well blended; set aside.
BEAT butter, granulated sugar and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add flour mixture, beating until well blended after each addition. Stir in chocolate (and walnuts). Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 11 to 12 minutes or until lightly browned. Cool 1 minute; transfer to wire racks. Cool completely. Makes about 3 dozen cookies or 36 servings, 1 cookie each.
AND NOW YOU EAT THEM!! (unless of course you have a stomachache from all the dough you just ingested even though your mind is screaming salmonella at you).