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

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