Tuesday, October 13, 2009

My Favorite Chocolate Chip Cookies

These are truly one of the best chocolate chip cookies, producing a chewy textured cookie due to the higher ratio of brown sugar to granulated sugar. If you like more crisp to your cookie, exchange those ratios so you have more granulated sugar than brown sugar.

Chocolate Chip Cookies

Everybody has a favorite chocolate chip cookie recipe that they think is the best. Well, this one is my go-to recipe and the only one that I have used for years. Would I go so far as to say that these are The Best Chocolate Chip Cookie Ever?? Well, in my opinion, and solely mine, a resounding YES! These are truly at least, One of The Best Chocolate Chip Cookies Ever!! It produces a chewy textured cookie due to the higher ratio of brown sugar to granulated sugar, but if you like more crisp to your cookie, try exchanging those ratios so you have more granulated sugar than brown sugar.

As flavor goes, butter is a superior fat for cookies, but can also create too much spread and often burned cookies. I like to use a combination of butter with shortening, which has a higher melting temperature and keeps the spread minimal. I also use a small cookie scoop which helps to keep these cookies a bit thicker. If you prefer more spread to your cookie, try upping the baking powder a bit. I also bake on parchment paper (or a Silpat), because rather than leaving the cookies on a hot baking pan while they set, you can slide the whole sheet of parchment directly off of the baking pan to cool and then once set, transfer them to a cooling rack and reuse the parchment sheet.

When measuring the flour, make sure that you do not compact it. Rather than using the measuring cup to scoop into a canister or flour bag, use a spoon or a smaller cup to scoop the flour into your measuring cup, then level with a knife. Scooping with the measuring cup compacts the flour, causing you to use too much and making for a dry and crumbly cookie.

I love having just a bit of pecan in my chocolate chip cookies, but don't worry ... there's plenty of chocolate here too, so it remains the star.



Bake half of the dough and roll up the rest in wax paper, store in a freezer bag and freeze whole for later.


Using a serrated knife, slice off cookies as desired, right out of the freezer and turning the roll occasionally to prevent flattening on the bottom. Bake as noted in original recipe, on parchment paper at 375 degrees for 12 to 15 minutes, or until edges are slightly browned.  This results in a more flat cookie than using the scoop.


See more of my favorite cookie recipes on Pinterest!




Posted by on October 13, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed