I have to put disclaimers up here very quickly before I publish any more tantalizing photos of these ooey-gooey-chocolatey chip cookies.
I am a big advocate of eating healthy. Really. I am.
But I also believe that life is short and sometimes hard and chocolate can make life better.
So my eating philosophy is this: Eat well as much as you can. And enjoy desserts sometimes, too. The end.
My second disclaimer is this:
The recipe is not my own original recipe. It is not an ancient secret from my Grandma’s kitchen. Or my Mom’s. Or any aunt, sister, cousin, god-mother, or friend.
It’s the good old Nestle Tollhouse Chocolate Chip Cookie recipe. There. I said it.
Now, before you quit reading this to click on my contact button to send me hate mail, please hear me out.
Though this recipe is in my opinion, by far the best (and believe me, I’ve tried a bunch), there’s an art to making them well.
So, don’t leave. I’m telling my secrets here today.
Would you just look at that?
Does it get any better than fresh, warm, chocolate chip cookies?
Okay, so my secrets to those beautiful, light golden edges, not too crisp, but not too soft in the middle, either, delicious chocolate chip cookies!!!
1. Follow the recipe exactly, except for one thing: add a bit too much vanilla. About 1/2 teaspoon to a whole teaspoon too much. Ooops!
2. Bake on a stone cookie sheet. Like this:
3. Bake until ALMOST ready to take out of the oven. Then….let cookies sit on stone cookie sheet until cooled just enough to take off the pan without crumbling all up. The result is the slightest crunchy bottoms, but the cookies still have the slightest gooey center at the same time. Doesn’t that sound like the perfect chocolate chip cookie to you?
In case you don’t have the recipe memorized like I do, here it is for printing:
Chocolate Chip Cookies
- 2 sticks unsalted real butter
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 1/2 teaspoons vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 (scant) teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped pecans or walnuts (Can omit, but the consistency of cookie will change some.)
- If butter is not room temperature, heat for just a few seconds in microwave. (Do not melt.)
- Place in mixing bowl with the sugars and cream together.
- Add vanilla, eggs, and half the flour, then mix again.
- Add remaining flour, baking soda, and salt, and mix thoroughly.
- Stir in chocolate chips and nuts.
- Use a scoop to place one-inch round balls onto cookie sheet, one dozen to a sheet.
- Bake at 375 for about nine minutes (but watch…your oven may be different.) Take out just before you think they are done.
- Leave cookies on pan for about five minutes, then remove with spatula to cooling rack or plate.