Chocolate Chip Cookies

By lisina
November 25, 2012
2 Comments


Author Notes: For me, the search for the perfect chocolate chip cookie recipe is something akin to the search for the holy grail. They are fickle little things! They always seem to come up cakey, or crackery, or just plain wrong--for me anyway. The disappointment of pulling out a pan of mangled cookies, words cannot describe. After lots of tinkering, I feel like I've found my recipe. Based on the classic Nestle Tollhouse recipe, this one uses a little less baking soda, a little less flour, a little more brown sugar, and a little more salt. The turbinado sugar and a longer bake time gives them a nice crunch while the center stays chewy, gooey and delicious. lisina

Makes: 3 dozen cookies

Ingredients

  • 2 sticks of butter at room temp
  • 1 cup light brown sugar
  • 1/2 cup turbinado sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 1/4 cups AP flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon coarse kosher salt
  • 3 cups dark chocolate chips

Directions

  1. Preheat oven to 375.
  2. With a mixer, cream the butter with the brown and turbinado sugars. When the mix is fluffy and relatively uniform, add the vanilla and then the eggs while mixing, one at a time.
  3. In a separate bowl, stir together the flour, baking soda and salt, then add to the butter mixture in two batches, while mixing until just incorporated. Stir in the chocolate chips
  4. Scoop the dough onto a cookie sheet lined with a silpat. Scoops should be about the size of a golf ball and eight should fit perfectly on a half sheet pan if you stagger them.
  5. Bake for 13-14 minutes. The cookies should be nice and golden, when you take them from the oven. The inside will still be soft.

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Reviews (2) Questions (0)

2 Comments

Teressa November 22, 2014
Is 1 tablespoon of salt a misprint or is that really how much you use?
 
Author Comment
lisina November 22, 2014
That is really how much I use! The outcome is slightly salty sweet, but if you're not into that, just use less. Also, I use coarse kosher salt. I'll edit the recipe to reflect that.