It is a lazy, cold and cloudy Sunday afternoon a perfect day to make chocolate chip cookies. This is my go to recipe for chocolate chip cookies that I have been making since I was a kid. Couple hints about chocolate chip cookies that I find make a nice chewy cookie. First of all don't over melt your butter. I never have softened room temperature butter, because who can wait for that when you want to make cookies now! So I pop my butter in the microwave for 10 seconds and then check it. If you put your finger in it and it gives a little it is perfect, you don't want any of it melted just softened. Next make sure that you add enough flour. I am at a higher altitude and so I have to add a bit more flour sometimes. I take a bit a dough in my hand and roll it, if it rolls into a ball and not to sticky is a good judge. So you don't want to sticky but not to firm either. I then like to hand roll by dough balls so they are nice and round and you get a perfect circle cookie after baked. Lastly do not over bake! I hate a hard cookie, so I rather under bake. Enjoy!
Betty Crocker's Ultimate Chocolate Chip Cookie
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2 1/4
cups Gold Medal® all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup coarsely chopped nuts (optional)
1
package (12 ounces) semisweet chocolate chips (2 cups)
- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Makes 4 dozen cookies
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