I tried to figure in my head once, just how many batches of chocolate chip cookies I’ve made in my lifetime. I never did come up with a reasonable guess-timate, but I do know that after making (waaay more than a person should ever attempt) lots of different chocolate chip cookie recipes, this is my “go to”. THE most requested cookie, period, that I’ve ever made. Those friends that are wondering if these are “the ones”… ahem. Yes. They are.
Cooking Tips:
As in all recipes I post, I urge you to use the very best ingredients you can afford, when both cooking and baking. This recipe is no different. Please use the very best vanilla you can find for this cookie dough and trust me, you will notice in the end result. (I’m showing Nielsen-Massey Vanilla, mostly because this is their recipe, but there are many high quality vanillas out there.)
Although it’s so much easier, I do not like to use a scoop when putting cookies on the baking sheet. I do own scoops of all different sizes, but I don’t like the way the cookies are shaped after baking. They come out too round looking; too commercial. I really recommend using two spoons to do the job. One to scoop up the dough and the other to push off the spoon. (Or as I do…one spoon to scoop and a finger to swipe- shhh!) It’s not rocket science to make sure you keep them all the same size, and it makes such a pretty, more homemade looking cookie!
Nielsen-Massey Chocolate Chip Cookies
1 1/2 cups butter, softened
1 1/4 cups sugar
1 1/4 cups dk brown sugar
1 Tbs Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 large eggs
4 cups all-purpose flour
2 tsp baking soda
1 3/4 tsp salt
1 tsp baking powder
1 tsp cream of tartar
12 oz semisweet chocolate chips – 2 cups
Heat oven to 350°.
Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful (see above Cooking Tips) about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly; Remove from baking sheet. Cool on wire rack. Makes about 4 dozen. ( I don’t get that many. I make mine really large!)