If there’s one thing you should know about me it’s that I have a weakness for homemade chocolate chip cookies. Today I’ll be sharing my favorite chocolate chip cookie recipe with you.
Growing up my dad and I always followed the recipe on the back of the Nestle Toll House Semi-Sweet Chocolate Morsels package, verbatim. This recipe did and always has made a delicious chocolate chip cookie but just last year my coworker introduced me to a brand new recipe, one that I’ll never, ever go back from. My family and co-workers will confirm it, this recipe really does top the charts!
So here goes…
The recipe for this cookie appeared in the February 1985 issue of Consumer Reports magazine.
“We wanted a cookie with a chewy interior, crunchy edges and well-blended flavor. Above all, we wanted a cookie with a high overall chocolate impact to give a sensuous rush to the chocoholic. After much experimentation and perhaps a few cumulative inches added to staffers’ waistlines, we created a cookie with all those assets.”
This recipe makes approximately 40 medium-sized cookies
*I personally recommend: following the mixing instructions exactly, folding in the chocolate chips rather than mixing them in and using a fresh box of baking soda. I also typically use Land O’Lakes Margarine in place of the sweet butter but have tried it both ways with much success. Good luck!
2 ¼ cups flour
1 level teaspoon baking soda
1 level teaspoon salt
¾ cup white sugar
¾ cup dark-brown sugar, packed
2 sticks (1/2 lb.) sweet butter, at room temperature
1 teaspoon vanilla extract
2 large eggs
1 12-oz. package Nestle semisweet chocolate chips
Preheat the oven to 375° F.
- Mix the flour, baking soda, and salt in a bowl and set aside.
- Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mix until it’s pale, light and very fluffy.
- Add the vanilla at the mixer’s lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled.
- Add the flour, baking soda, and salt, one-half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds.
- Scrape down the bowl’s sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl’s sides again and mix for a few more seconds.
- Put tablespoons of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let them cool on a rack. Enjoy.
And there you have it!
Please spread the joy of a perfect cookie with those you love!
Click here to download a PDF of the February 1985 article, where the original recipe appeared.