Chocolate Chip Cookies

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I could not make a good chewy chocolate chip cookie. I tried and tried but they would not turn out like my mothers. I used her recipe exactly even buying her brand of flour (Robin Hood) which is not available in our area.  They still would not turn out. Mine would be either thin and crispy or thick and cakey. Even though they were my husband’s favorite cookie, I finally gave up and said I couldn’t do it.

This year (40 years later!!!)  I decided I was going to learn to make a good cookie. I went on the internet and researched how to make a “chewy” chocolate chip cookie. I tried several recipes and finally found one that works for me.  I found it in the June/July 2012 issue of Taste of Home magazine.  It was submitted by Irene Yeh from Mequon, Wisconsin.

Big & Buttery Chocolate Chip Cookies

In a mixing bowl combine and cream until light and fluffy:

  • 1 cup soften butter
  • 1 cup packed brown sugar
  • 3/4 cup sugar

Beat in

  • 2 eggs
  • 1-1/2 tsp. vanilla extract
  • 1-1/4 tsp. baking soda
  • 1 tsp. salt

Gradually add to creamed mixture and mix well:

  • 2-2/3 cup all-purpose flour

Stir in:

  • 1 pkg. (12 oz.) semi-sweet chocolate chips
  • 1 c. chopped pecans or walnuts (optional-I do not use.)

Either shape the dough into balls or dip with cookie scoop and place in airtight container, separating layers with waxed paper or parchment paper.  Cover and refrigerate 12 hours or overnight. (See note below)

To bake, remove dough balls from refrigerator 30 mins. before baking.  Place dough balls 3 inches apart on parchment paper-lined baking sheets or sheets sprayed with Pam. Slightly push an indentation in the center of each ball with your thumb.

Bake at 400 degrees (I use 375 degrees)  for 10 minutes or until edges are slightly brown. They will darken after baking and you do not want to overbake. Cool for 2 minutes before removing from baking sheets.

Yield: 2-3 dozen

I like to double the recipe.

Note:  One hint I read on the internet suggested that chilling the dough before baking resets the butter, helping the cookie to keep it’s shape during the baking process. By the time the butter melts in the dough the cookie has begun to set. I really believe this is the secret I have been looking for!  However, I must say that mother does not do that!

1 Comment »

  1. BaronVonReed Said:

    I am now very, very hungry.

    Like


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