I am officially on the mission for the best chocolate chip cookies, and I’ve decided to figure it out on my own. So below will be my work in progress recipe. Our family inspiration are these cookies once made by our old the stake Relief Society president who used to be a baker, so getting the recipe is out of the question. These cookies were HUGE. I mean big and fat and so perfectly chewy and yet cooked all the way through (at least enough not to kill us) and perfectly chocolaty. Now, since I don't really know where to start, I figured I’d start with the best, most well-known recipe out there, Toll House. They haven't been working for me out here in Utah. For whatever reason, no matter how, many times I make them, they are flat and crispy...yuck! I have another recipe from a family friend that makes delicious cookies, but they have oatmeal in them and hubby doesn't like the texture of oatmeal in cookies, sigh. So, I compared her basic dough portion of the recipe and adjusted the Toll House recipe to the below. These cookies are YUMMY and so soft and chewy, but hubby requests fatter cookies, so on to the kitchen!
Ingredients
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
Preheat oven to 375°F.
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in chocolate chips. Scoop onto ungreased baking sheets.
Bake for 12 minutes or until golden brown. Cool some on baking sheets; remove to wire racks to cool completely.
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