I know there are a zillion different types of cookies out there, and chocolate chip is probably the most boring of them all, but they are a classic and my daughter loves making them. After finding this recipe from Betty Crocker, I can honestly say it is my favorite chocolate chip cookie ever, and pretty much everything I expect from a chocolate chip cookie.
Sometimes our extended family will do fun games like eating a bite of 5 different apples and voting on our favorite, or everyone making chocolate chip cookies and tasting each kind to see what is best.
Needless to say, this recipe won the cookie contest! Of course, I can’t take credit for it. All thanks to Miss Crocker (who apparently was never a real person).
Ingredients
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
1 package (12 ounces) semisweet chocolate chips (2 cups)
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Directions
Heat oven to 375 degrees. 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.
A couple tips that will ensure a perfect cookie:
- Follow the recipe exactly.
- Make sure your eggs and butter are room temperature before beginning.
- Use a good vanilla (Madagascar Bourbon Vanilla is my favorite and I’m convinced it takes every recipe to a new level of greatness).
- Transfer to a cooling rack immediately to keep the cookie soft and chewy.
- Make sure to have a glass of milk close by!
I have made these several times and they always come out delicious. WARNING: They are addicting!
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