Wednesday, November 23, 2011

Very Old Style Chocolate Chip Cookie Recipe

One I have made for years and it never fails me, there are tons I have tried but always come back to this one, hope it becomes your all time favorite too!
Hard to resist a good chocolate chip cookie



The recipe is pretty simple, but I do believe the secret is to not cook too long. When they are slightly set browned only on the edges, then they are cooked, they still stay soft and simply melt in your mouth with the buttery gooey goodness.
So here it goes...

1 cup of unsalted butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1 cup sugar
1 tablespoon pure vanilla extract
1 egg
2 1/2 cup cups flour
1 teaspoon baking soda
1/2 teaspoon salt
(Variations 1: 2 1/2 cups flour, chilled dough, flatter cookie) shown
(Variation2: 2 3/4 cups flour, no chilling, higher cookie)
2 1/2 cups of chocolate chunk chips ( use chunks not chips) plus
Optional variations add : (1/2 cup) walnuts, pecans, pistachio, cashews, coconut,  peanut butter cup cut in chunks, snicker bars, macadamia nuts, or a combination of several in 1/2 cup increments.
Line two baking sheets with parchment for easier removal (optional).

Cream the butter with brown and white sugars until well blended. Stir in vanilla and egg. Fold in flour., baking soda, salt and lastly the chocolate chunks or other variations of choice.  Chill dough for an hour.Form into rounds, the size of golf ball and place two inches apart on baking sheet. The baking sheet should be high quality pans that evenly bake, if you haven't invested in them you won't be sorry.
Bake in preheated oven 350 until just set, still light in color, over baking will make hard cookies. Cool for one minute and remove from pan on wire rack or flat surface onto wax paper.
These will seem underdone, but will set up as they cool.
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