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Best Basic Chocolate Chip Cookies

Use this recipe to develop your own signature cookie. The possibilities are endless!

Ingredients

Recipe Details

  • Yield: About 3 dozen
  1. Preheat oven to 350°F.
  2. Beat butter and sugars with electric mixer on high speed for 2 minutes until mixture is very fluffy and turns several shades lighter in color.
  3. Beat in eggs, vanilla and baking soda for 1 minute, scraping sides of bowl.
  4. Mix in flour just until blended. Stir in chocolate and nuts (optional).
  5. Drop dough by 2 tablespoonful scoops onto baking sheet. Bake 10-12 minutes until edges are lightly browned. Cool 1 minute on pan then transfer with a spatula to a rack to cool completely.

Try one of these variations or combine a few for your own signature cookie:

– Substitute half whole wheat flour for all-purpose flour.

– Add 1 teaspoon grated orange zest.

– Add 1 teaspoon Kosher salt for a ‘fleur de sel’ salt flavor.

– For flatter crisper cookies, add 2 tablespoons water to the butter mixture.

– For more cakey cookies increase flour to 3 cups (lightly filled).

– Substitute peanut butter chips or butterscotch chips, or half chocolate chips.

And here are a few tips for your experiments:

-Chocolate chunks make a flatter cookie; Chocolate chips and walnuts make a taller puffier cookie.

-These cookies use a little less granulated sugar than some chocolate chip cookie recipes. This makes a slightly cakey cookie but they are still quite sweet.

-Half whole wheat flour makes little flavor or texture difference but cookies are slightly darker color.

 

2 thoughts on “Best Basic Chocolate Chip Cookies

  1. hello rosemary,
    i thank you very much for this recipe. i made these today.i like a cakey cookie,so i followed your recipe, i used one of those scoops people use for muffins and filled 3/4 full. these are the best. they came out big, beautiful,delishious, cookies. i will make these often,out of this world delishious!!!! they taste like my grandma's,she always made big cookies so i quess i will follow.

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