15 July, 2019
Awesome Chocolate Chip Cookies
Awesome Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 stickbutter melted
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups 12-oz. pkg. Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts optional
Instructions
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PREHEAT oven to 375° F.
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COMBINE dry ingredients. In seperate bowl combine Melted butter, eggs, & vanilla extract. Beat well until fully combined. Gradually mix in dry mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
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BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
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Preheat oven to 350° Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
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PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
FOR HIGH ALTITUDE BAKING (5,200 feet):
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Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Recipe Notes
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Ooey-gooey: Add 2 cups more flour.
A nice tan: Set the oven higher than 350 degrees Fahrenheit (maybe 360). Caramelization, which gives cookies their nice brown tops, occurs above 356 degrees.
Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
Chewy: Substitute bread flour for all-purpose flour.
Just like store-bought: Trade the butter for shortening. This ups the texture but reduces some flavor; The suggestion is to use half butter and half shortening.
Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
Cakey: Use more baking soda because, it "releases carbon dioxide when heated, which makes cookies puff up."
Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
Uniformity: If looks count, add one ounce corn syrup and one ounce granulated sugar.
More flavor: Chilling the dough for at least 24 hours before baking deepens all the flavors.