Total Prep Time: 20 minutes
Total Cook Time: 25-35 minutes total
Have you ever tried to make chocolate chip cookies and the batter looked (and tasted) amazing but when you baked them you were underwhelmed? I have done this many, many times. Sometimes they were too hard and sometimes even crunchy. Other times the dough spread out so far on the pan it looked like one giant cookie with little lines throughout the pan dividing what used to be little drops of dough. After many different botched batches of cookies, I finally mastered making the best chocolate chip cookie ever. It’s not rocket science but believe it or not, the secret lies not in the recipe but in a few simple baking tips. I tried to give specific instructions below. If you too have been a victim of poor cookie instruction and blah batches of cookies, I encourage you to take note and try again. These homemade cookies beat the store bought dough any day. You will want to share them because you will be so proud of how they turned out but you just might be overruled by your taste buds and keep them all for yourself.
Here is what you will need:
2 ¼ cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon salt
2 sticks of butter, softened (I used unsalted, real butter)
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 12 oz package of semi sweet chocolate chips (use a name brand)
Preheat your oven to 375. In a medium bowl, combine the flour, baking soda and salt and set it aside. In a large bowl, beat the butter with the sugar and brown sugar and vanilla extract. You should have a light brown batter. Add the eggs in one at a time beating well after you add each one. Slowly add in the flour mixture until you have nice light brown cookie dough. Stir in the chocolate chips and drop by the rounded teaspoon onto an UNGREASED COOKIE SHEET.
Here is where the baking can go wrong. You must use an ungreased cookie sheet – do not be afraid they will not stick, I promise. Please put your non-stick spray back in the pantry. Now I have baked them on my ungreased pans in the past and they still spread out like a little road map. I have been cooking for many years and my pans have a little age to them so they are a little darker than the newer, non-stick pans. I found that a sheet of aluminum foil works perfectly to make my older pan into a nice, new “non stick” pan. Now my cookies bake up nicely. Again, do not spray the foil, simply lay the foil on your sheet pan and drop the dough. Now if you have newer pans you can skip this step all together.
The next key is pulling them out of the oven at the right time. You want to bake them for about 8-11 minutes depending on your oven. Make sure you trust your eyes and not the timer. You want them to be golden brown AROUND THE EDGES with maybe a touch of brown on the top. They will still look very pale and many of you would think “these cookies are not done!” But trust yourself, they are done. Pull them out and let them sit on the cookie sheet for at least 20-30 minutes. They will continue cooking just enough on the hot pan and firm up nicely while retaining the moist goodness in the middle.