The Chocolate Chip Cookie Recipe

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THE CHOCOLATE CHIP COOKIE

Amy Alusa

By
@amyalulsa

Rumor has it that this is Mrs. Field's recipe. Rumors always abound, but I would not at all be surprised if this was it. These are the best of the best chocolate chip cookies I have ever eaten or made.


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Comments:

Serves:

Yield: 3 dozen

Prep:

15 Min

Cook:

10 Min

Ingredients

1 lb
butter, soft but not too soft
2 c
dark brown sugar, packed
1 1/2 c
granulated sugar
3
eggs
2 Tbsp
real vanilla extract (not imitation-i use mexican vanilla )
1 1/2 tsp
baking soda
1 1/2 tsp
salt
6 c
all purpose flour
24 oz
real semi-sweet chocolate chips or pieces
2 c
walnuts or pecans, chopped

Directions Step-By-Step

1
Cream butter and sugars. Add vanilla, eggs, chips and nuts. In a separate bowl, blend thoroughly the flour, salt and baking soda with a sifter or a whisk. Add dry ingedients to the wet ingredients. If you have a Kitchenaid, use it. This is alot of dough. Mix just until all is combined. Do not over mix as it makes the cookies tough.
2
Scoop out balls of dough using an ice cream scoop. These cookies are supposed to be BIG. However, I have used mini chips or mini m&ms, etc. and made them small with no problem.
3
Make your balls of dough uniform in size and spaced at least 2" apart on an ungreased cookie sheet. I use light colored, air-cushioned cookie sheets. If you don't have access to them, I suggest that you line the darker sheets with foil-the shiny side down, and dull side up.
4
Bake medium to large sized cookies for 10 minutes (or 12 minutes if they are absolutely huge). Cool cookies on sheet for 5 minutes before removing to cool on a cooling rack. Store in a plastic bag or air tight container.
5
This dough is very versatile. I've useed all kinds of combinations of chips,nuts,coconut, m&ms and have used chopped up candy bars as well. They all work out wonderfully!

About this Recipe

Course/Dish: Cookies