My perfect chocolate chip cookie is mostly chips and just a little crispy, buttery cookie to hold it together.
Here's how to make my special, best ever chocolate chip cookies:
1. Buy a bag of Nestle chocolate chips.
2. Use the Toll House cookie recipe on the back of the bag with the following changes:
A. Omit the baking soda
B. Omit the salt.
C. Use salted butter (do not use unsalted butter and definitely DO NOT use margarine)
D. Add 50% more chips than the recipe calls for...it calls for 2 cups, so use 3 cups!
3. Follow the recipe as given. It says bake for 9 to 11 minutes...in my oven, they are done at 9 and would be burnt by 11.
If you eat them when they are still warm, you will get covered in melty chips!
6 comments:
Did Sadie stay up late on Sunday after all that chocolate? I remember the truffle episode over the holidays. I'm glad that you have such good helper in the kitchen, Ann.
I think that you definitely have a little cookie fan there :)
I hope my mommy makes some of those for my daddy!
-Samuel
A friend of ours believes she makes the best chocolate chip cookies, although they're always quite flat. We were thinking they come out so flat because she melts the butter, instead of creaming it into the sugar. Any thoughts on whether we're right about the culprit? I think she puts in baking soda.
Baking soda seems to make the cookies sort of "cakey" rather than crisp. I bet the reason your friend's cookies are flat is the melted butter...creaming the butter and sugar creates a structure for the batter to form on. Melted butter would lead to a more liquid batter.
Thanks! I wouldn't have the patience to test all the variables (plus there would be too many cookies in the house!). There are many baked goods this woman makes that she believes people swoon over, when that's really not the case. I don't dare say anything though :)
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