Super Awesome Chocolate Chip Cookies!

Ta-da! I have arrived from the depths of my too-small kitchen with another Instructable for everyone. This time, it's everyone's favorite cookie: the chocolate chip.

Invented by some greater unearthly being from the cosmos, the chocolate chip cookie has been around since ancient times. The recipe was written on the tablets that Moses brought down from the mountain. Helen of Troy tempted the men in her life not with her body, but with cookies. Genghis Khan swept across the known world at the time searching for more cookies for his men.

Ok, the cheesy adoration I have for these cookies is over now. Sorry about that. :)

But seriously, let's get cracking! THUNDERCATS ARE GO!

Step 1 Ingredients and Tools Needed.

Here's the list of ingredients we'll need and the tools we're going to use.

The Edibles
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup brown sugar (packed; dark or light is fine [it's a taste thing])
1/2 cup granulated sugar
3/4 butter (melted; salted or unsalted is fine [it's a taste thing])

1 tablespoon vanilla extract
1 egg
1 egg yolk (the yellow stuff only)

2 cups semisweet chocolate chips

The Workables
1 small bowl (to melt butter in; I used the microwave, so make sure it's microwave safe)
1 medium bowl (to sift stuff in)
1 large bowl (to cream stuff together in)
1 sifter
1 spoon

Comments

[DisplacedMic]

yummy!! yet another reason instructables is making me a happier, albeit fatter, person :-)

[texabyte]

There's two feet of snow outside (NOVA) and my family is bugging me to bake cookies. this looks like a perfect recipe.

[x z i t]

you live in nova?

[texabyte]

Northern Virginia. yeah

[x z i t]

oh i thought you meant nova scotia

[blueroan2000]

Mmmmmm. These look really yummy. I will have to try these this week. Of course it isn't helping me right now that I haven't eaten breakfast and am super hungry. I really want to eat my computer screen right now. :p

[ItsTheHobbs]

yum im makin em and the cookie dough is great, 10!

[Nero85]

Um.. Can I use baking powder instead of baking soda? And as for the "3/4 butter", is it 3/4 of a cup butter or 3/4 of whatever you use to measure weight in the US? (ounces? pounds? stones?) And one last thing: When do I add the chocolate chips? Right before setting them on cookie sheets?

[TheJovialOne]

Yeah, sorry about that. I need to triple proof-read my 'ibles before posting. It's 3/4 of a cup of butter. Most sticks of butter in the U.S. come with eight (8) lines on the wrapper that designate a tablespoon's worth of butter. So if you want to go by that, you'll need a stick and a half. And just add the chocolate chips when the cookie dough has been thoroughly mixed. I tried sprinkling the chips on top of the cookies once they were on the sheets, but it wasn't enough. It's best just to pour them into the bowl with the dough and then scoop the chip-filled dough balls.

[Nero85]

Thank you!

[ItsTheHobbs]

Mmmm flat cookies are the best.

[jclaw]

the cookies are baking in the oven right now. I did notice that you never actually said to mix in the chocolate chips. I'm pretty sure sure I figured out how to do it, though. Even without instruction.

[intelruth]

I suggest that you add 6 oz of instant vanilla pudding mix it will help a bit with the flatness. Also check on the baking soda if it doesn't fizz then you put it in water its dead. Also room temp butter that has been sitting out over night will help. So try: 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla pudding mix (Royal Brand) 4 eggs 2 1/2 teaspoons vanilla extract 4 cups semisweet chocolate chips 1/2 teaspoon salt 350 for 10 min

[alex-sharetskiy]

wow, those are flat! looks like something from the bakery store!

[Magicmoper]

In the intro it should say "Thunderbirds are go" not thunder cats, thunder cats were cartoons, thunderbirds were puppets

[macmoritz]

Just did the Cookies because I couldn't resist :-) They are awesome! Very well done... The hint with the unmelten butter was a good one...

Thank You!

[jessyratfink]

These are pretty similar to my favorite ones, just more eggs and sugar, really. :) I've also found that if the butter is room temperature, and you cream it with the sugar they don't turn out as flat. They turn out a little fluffier then, I'm guessing because they aren't warm already when they go into the oven, and therefore don't spread as much. :D

[TheJovialOne]

But of course! Dear Watson, it is I who is thinking elementary! I will test this theory thoroughly. The last batch I made came out nice and thick and delicious. These came out nice, thin and delicious. I prefer the thick kind.

[TheJovialOne]

So conclude my random comment above, thank for you kindly for that tip. I will test the room-temperature butter trick.

[jessyratfink]

Haha, you're welcome! It just seemed to do the trick last time I made cookies. As soon as I got impatient and starting microwaving the butter, the cookies became crisps. I bet putting the batter in the fridge for a bit could fix that, though. But I'm never thinking like that when I'm making cookies. I'm mostly just COOKIIIIEEESSS NOM NOM NOM!

[DreamTheEndless]

w00t for Oregon and Tillamook butter!

[gmjhowe]

Cookies are teh win. Great work.