For more than 25 years I have used this special cookie recipe to bake delicious chocolate chip cookies. What's so special about chocolate chip cookies you ask? First, it's the carefully chosen ingredients in this recipe that makes grown adults politely ask for more, but second and most importantly, it's how you use the cookies that makes them special. I'm going to share my top secret recipe, baking and storage tips, packaging ideas, free printables, and lots of great recipe variations to try, plus 25 reasons to spread good cookie karma.
Step 1: 1. The Recipe
1 cup (2 sticks) softened un-salted butter
1 cup (2 sticks) softened lightly salted butter
1 1/2 cup light brown sugar
1 1/2 cup sugar
4 large eggs
2 teaspoons salt
2 teaspoons baking soda
3 teaspoons vanilla
5 cups Unbleached All-Purpose flour
2 cups milk chocolate chips
2 cups semi-sweet chips
Pre-heat oven to 375 degrees. Lightly grease your cookie sheet with butter-flavored cooking spray.
Add the butter and sugar to a large mixing bowl. Mix together on medium speed until light and fluffy, about 1 1/2 minutes. Add eggs one at a time and mix on medium speed until fully incorporated. Add salt, baking powder, and vanilla, and mix on medium speed until incorporated. Add the flour, and mix on low until fully incorporated. Add the chocolate chips, and mix on low until incorporated, or mix in by hand with a strong wooden spoon. Scoop each heaping tablespoon of dough onto the prepared cookie sheet, adding 12 dough balls to the sheet. Bake one tray at a time on the center rack in the pre-heated oven for 9-10 minutes. All ovens are a little different, so watch your cookies as they get close to the end of the baking time. I prefer the cookies to be slightly less baked, and cook them until the tops are no longer shiny and the edges just begin to turn golden brown.
1. If you are gifting this in dough form and expect that your recipients will be eating the dough raw, please replace the large eggs in the recipe with an egg substitute such as Eggbeaters just to be safe. In all of my years of making these cookies (I must have made close to a thousand batches by now!) no one has ever gotten sick from the dough, but it is always better to be safe than sorry.
I usually use the following brands in my recipe: Land-O-Lakes butter, Domino Sugar, King Arthur Flour, Land-O-Lakes eggs, Tollhouse chips, and Air Bake double cookie sheets. I know that these brands are not available everywhere, and substitutes should work out fine if you pay attention to how you measure your flour, and the texture of the dough. i keep my flour in a canister, and use my 1 cup measuring cup to scoop the flour out which actually is denser (more flour) than if you use a spoon your spoon the flour into your measuring cup. If the dough is so sticky that it has soft peaks when you remove the spoon from the bowl, add a flour in 1/4 cup increments to the batter until you're happy with the results. Too little flour and your cookies will spread out thin on your cookie sheet when you bake them. Too much flour and they'll be shaped more like little mounds when they bake, and taste a bit dry.
3) For Crispy cookies:
If some people in your house like soft gooey cookies, and others like crispy cookies, simply bake your gooey cookies at 375 degrees for 9-10 minutes as usual. When you're ready to bake your crispy cookies, place your lightly greased cookie sheet with 12 rounded dough balls into the oven at 375 degrees and bake for 10 minutes. Turn the oven off, and leave your cookie sheet in the oven until the cookies are a nice golden dark honey brown (not burnt dark maple syrup brown). The amount of time depends on your oven, but I find that around 15-20 minutes more yields a nice crispy cookie.