Ingredients
-
1 1/2
-
1 1/4
-
1 1/4
-
1
-
2
-
4
-
2
-
1/2
-
1
-
-
-
-
-
-
Directions
Extraordinary Chocolate Chip Cookies,I got this recipe from the back of a Gold Medal flour bag.,These were just decent cookies until I adjusted the flour measurement. They were too stiff and hard. Cut back the flour to 3 3/4 cups and its perfect,I have two tweaks that make these the best cookies Ive ever made. The first came from an article in Cooks Magazine several years ago. They suggested creaming Your butter, sugars and eggs and then letting it sit 15 minutes. We did this accidentally once when our cooking was interrupted. It really makes a difference in the texture of the cookie. The second happened after I read Ruhlman’s book Ratios. I examined this recipe against his outline and discovered the ratio of flour to sugar and fat was slightly off. I adjusted it to 3 3/4 cups flour instead of 4. I always thought these had too much flour in them the cookies always seemed a little hard. After changing the flour measurement they are perfect
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Steps
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1
Done
|
Heat Oven to 350 Degrees F. |
|
2
Done
|
in Large Bowl, Beat Butter, Sugars, Vanilla and Eggs on Medium Speed or With Spoon Until Light and Fluffy. |
|
3
Done
|
Stir in Flour, Baking Soda and Salt (dough Will Be Stiff). |
|
4
Done
|
Stir in Chocolate Chips. |
|
5
Done
|
on Ungreased Cookie Sheet, Drop Dough by Tablespoonfuls or a Cookie/Ice Cream Scoop 2 Inches Apart; Flatten Slightly. |
|
6
Done
|
Bake 11-13 Minutes or Until Light Brown (centers Will Be Soft). |
|
7
Done
|
Cool 1-2 Minutes, Remove from Cookie Sheet to Cooling Rack. |
|
8
Done
|
Note: For Nut Lovers, Stir in 2 Cups Coarsely Chopped Nuts With Chocolate Chips. |
