The Perfect Chocolate Chip Cookies
The Perfect Chocolate Chip Cookies
Mouthwatering, soft, chewy or crunchy melt in your mouth explosion of chocolate chips in every bite! Well, are your taste buds standing at attention? Mine always do when there’s a chocolate chip cookie involved! If this is what happens to you when you take a bite out of your homemade chocolate chip cookies, then you have made something very special.
It takes a great talent to master the skill of this favorite cookie, which is enjoyed by people young and old. One of the basic rules when making a batch of cookies is to always mix your wet ingredients first, then mix in the dry one’s with a wooden spoon. The chocolate that you choose to use in your recipe should be the last thing you add to your cookie dough.
Try adding different forms of fresh quality chocolate into your cookie recipe. Toll house makes an amazing assortment of chocolate chips in various shapes
and flavors that will make any batch of cookies delicious. Try a fresh block of chocolate and cut it into chunks for a different cookie texture. You could add
dark chocolate chips, mini or normal size, Hershey kisses or M&M’s. Also, try adding a bit of dark and milk chocolate in the same batch for and explosion in flavor.
Never use milk chocolate that is older than 6 months or Dark chocolate that is older than 12 months and in best stored in a cool dry place. You can freeze chocolate for up to a year if you are using it for baking.
When baking your cookies, always use unsalted butter, as it will give them a very smooth taste unless you like the taste of the salt. Sugar doesn’t just sweeten you cookies, it also makes them tender and it doesn’t matter if you use white or brown (I use a little of both). The type of sugar you use will merely change the taste and color of your cookie and both are delicious.
When you can, use fresh eggs as this will make them moist, tender and light and will allow you to add more air when you are mixing them and give you the most excellent and delicious results. If you don’t like a crisp cookie then add an extra egg yolk for a more cake like texture. When mixing your dry ingredients, make sure you
thoroughly mix in the baking soda and baking powder. There is nothing worse than biting into a big chunk of one of them.
Try to use a shiny cookie sheet because this will help prevent burning or cooking too quickly. There are wonderful aluminum, airbake, cookie sheets you can buy that will ensure that the air from your oven is consistent and produces a perfect cookie every time. Another way you can bake your cookies is on a silicone cookie sheet that bakes consistently and is easy to clean.
In the end if you need those yummy cookies in a hurry, because of a bad day at school, or just for a cozy treat, try the Tollhouse recipe that follows and hey…why not spread it on a pizza stone and make a dessert pizza out of it….yummmmmm! Oh, and don’t forget the milk!!!
Tollhouse Chocolate Chip Cookie Recipe:
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
Preheat oven to 375°.
Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well
after each addition. Beat in dry ingredients a little at a time. Stir in chocolate chips and nuts. Drop by rounded tablespoons (or small ice cream scoop!) onto
un-greased baking sheets.
Bake for 9 – 11 minutes or until golden brown. Cool cookies on a wire rack to cool completely…if you can wait that long!
Makes about 5 dozen cookies!