Here is the Chocolate Chip Cookie recipe that I made yesterday and promised to post here today. I took a batch with me last night to the Ronald MacDonald House in Winston-Salem. I made them giant sized and put each one individually in a zip-loc bag to make them easy to “Grab and Go” for the families staying there right now. Can I just say how much I admire what the Ronald MacDonald House provides for the families that stay there?!
This recipe makes the best cookies. I have been using this recipe since since the 1980’s (how’s that for old?!), when I first tasted them at the home of my friend Cindy who is one of my CMU buddies. She gets all the credit. We were all marveling on how delicious her cookies were and she said “I know!” and told us that the recipe came out of the Kitchen Aid Mixer cookbook that you get when you buy one of their mixers. Like I said yesterday, many of you might already have this gem of a recipe and not know it!
In my very humble opinion :), the secrets to success with these cookies is to ALWAYS use real butter. Always use cold butter. Always use cold eggs. Lots of baking recipes tell you to use room temperature butter but for this recipe I don’t. I think warm butter makes the cookies spread too much on the cookie sheet and you end up with flat cookies. My cookies come out thicker and more chunky looking…more like a bakery cookie and I think they are much more attractive. These cookies bake at a higher temperature too. Bake them at 375 and not at 350 like a lot of other recipes. If you want to make a “giant” cookie, I use a large cookie scoop…I got mine at a Pampered Chef party years ago. So, anyway, those are my tips. Good luck with these. They are super good!
Chocolate Chip Cookies
1 Cup of Sugar
1 Cup of Brown Sugar
1 Cup Butter (2 sticks, cold)
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups flour
12 oz. semi-sweet chocolate chips
Preheat oven to 375 degrees. Line cookie sheets with foil.
Cream the butter in the mixer bowl. Add the sugar and brown sugar till well mixed. Add the eggs and the vanilla. Mix on low for about 30 seconds. Scrape the bowl and mix again on medium for about 30 seconds more.
Add the flour, baking soda, and salt to the mixture. Mix on low for about 30 seconds till well combined and then add the chocolate chips. Mix for another 15 to 20 seconds. Do not over mix.
I like to use a cookie scoop and drop the cookies on the foil lined cookie sheet about 2 inches apart.
For “regular” size cookies, bake at 375 for 10 to 12 minutes. (Makes about 54 cookies)
For “giant” size cookies, bake at 375 for 15 to 17 minutes. (Makes about 20 jumbo size cookies)
Per Serving per regular size cookie: About 117 calories, 1 g. protein, 17 g. carb, 5 g. fat, 8 mg. cholesterol, 106 mg. sodium.
(I don’t even want to know what the numbers are for the jumbo size cookies!) :)