This recipe first appeared in my April newsletter.
I’m pretty well known for my chocolate chip cookies. When asked for a recipe, I often tell people it’s simply from the back of the Nestle’s bag. When I thought about it, however, I realized I did stray from the directions a bit, and it makes all the difference. So here, my friends, I’m sharing my secrets with you.
Start with the Nestle’s recipe, I make these changes:
– Let the two sticks of butter and two eggs sit out for 30 minutes. I don’t let the butter get super soft, then it spreads. Thirty minutes to an hour is perfect. I use Land O’Lakes salted butter.
– Blend the butter by itself for a minute or two.
– Add 3/4 cup brown sugar and 3/4 cup white sugar. Cream for about three to five minutes, until fluffy.
– Add the eggs and vanilla. I tend to use double the vanilla amount, so two teaspoons.
– Add 1/2 of a teaspoon of salt, 1 teaspoon baking soda, and then 2 and 1/4 cups of flour (gradually)
– Add the semi-sweet chocolate chips (my husband likes 2 1/2 cups instead of 2)
The next two are the most important steps, in my opinion.
– Scoop the dough by an ice cream scoop onto a cookie sheet lined with parchment.
– Let the balls of dough sit in the refrigerator for at least two hours or overnight.
– I cook a few at a time and freeze the other chilled balls of dough in a ziplock bag. I cook them (frozen or unfrozen) at around 350 for 13 minuets.
Enjoy!
