Mom's Top Secret Chocolate Chip Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 2¾ cup all-purpose flour (Top secret but a Deal Breaker if you want moist gooey chewy cookies, if the weather is dry or humid, you will want to decrease or increase the flour in small increments. The batter should be a nice moist, but not wet, batter, and thick in consistency.)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks unsalted butter, room temperature - DO NOT MELT the butter. MUST BE ROOM TEMP SOFT!!, If you melt your butter then the butter will separate and then your cookies will be crispy pancakes and burn on the bottom)
3/4 cup packed light brown sugar
3/4 cup sugar
1 tsp vanilla (one of my secrets is I use Madagascar vanilla bean instead of liquid vanilla)
2 eggs
1 cup semi-sweet chocolate chips
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Directions: |
Directions:Pre-heat oven to 375º
In a large bowl add butter, both sugars, and vanilla. DO NOT ADD EGGS YET. Mix until creamy and well blended (I DO NOT use an electric hand held mixer for this. No No!!) (you can however use a stand mixer, with a paddle attachment, on medium speed)
Once the wet ingredients are creamy, add the 2 eggs. Mix again, (on medium high if using a stand mixer) until batter is fluffy in texture.
In a medium bowl, mix together, (by hand with a large mixing spoon) your flour, salt and baking soda until all ingredients are incorporated.
Gradually add mixed dry ingredients to the wet ingredients until well incorporated but DO NOT overwork your batter or it will dry out.
Add chocolate chips until evenly distributed into batter. (This step I use a large mixing spoon by hand so that the batter does not become overworked.)
Place on un-greased cookie sheets by rounded spoonfuls (I use the small cookie scoop that looks like an ice-cream scoop), 2 inches apart.
Bake in Pre-heated oven for 10-12 minutes. (this is another tricky part as all oven's are not created equal and just because your oven says it's at 375º, doesn't mean it actually is. I start checking my cookies at 9 minutes. What you want to see is a nice light brown around the edges and the center looks soft (not like still wet soft, just soft). When the cookies cool they should be soft and melt in your mouth with little effort of chewing.
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Number Of
Servings: |
Number Of
Servings:Depends on how much dough is left |
Personal
Notes: |
Personal
Notes: Laugh all you want at these directions....but study them, follow them, check the weather.
I have tried to tell people how to make these, but so many have tried and failed. There is NO short cut to these cookies.
My one problem I was never able to get around to making a good batch of COOKIES is that if the kids were around while I was making them, I didn't have much batter left from the kids, and adults, sneaking spoonfuls before I could get these on the sheets and in the oven.
You can change this up also if you like. Sometimes I'll use white chocolate chips and sometimes I'll mix the two and sometimes I'll add chopped walnuts or add a chocolate drizzle over the top of each cookie after they have cooled, Or, all of the above. I then call it, Clean out the baking pantry cookies.
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