This is actually a recipe that I have adjusted and made my own. There were a couple recipes that were my go to recipes, but I always kind of felt light they could be better. So I changed a couple things here and there ever time I made chocolate chip cookies, and wallah!! Cookie Perfection! These cookies have a underlying carmelly taste, which is the secret to what makes them so stinkin good! I get all the time, "These are the best cookies I've ever had." So try this recipe. Guarantee you'll love them!
Ingredients
- 1/2 cup sugar
- 1 cup packed brown sugar
- 1 cup (2 sticks) butter, melted
- 1 tsp. vanilla
- 2 large eggs
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups semisweet chocolate chips
Preheat oven to 375 degrees F.
Combined sugar and brown sugar in a large mixing bowl. Completely melt butter and add to sugar. Mix together and let sit for 5 to 10 min. You are letting the sugar caramelize slightly adding a really good flavor to the cookies. Add vanilla and eggs.
In a separate bowl combined flour, baking powder, baking soda, and salt. Sift into butter/sugar mixture. Mix well. Then fold in chocolate chips.
Place spoonfuls of dough onto baking sheet and bake for 8 to 10 min. Usually 8 min. will give you a doughy center which is my favorite.
A Food Snots Original
21 comments:
I am trying these tonight...its been one of those "I need chocolate!" kind of days...I usually have those days every other day. ;) Thanks for the recipe. Im excited to try and Im glad I found your site...it seems Ill be using it frequently.
Glad you found us :) Hope they turned out for you!!
Hey Camber!
Just made these and I agree...best cc cookies ever! I usually just make the nestle tollhouse recipe, but no more. This will be my recipe from now on!
Thanks for sharing Ü
Katie
Katie!!! I miss you girl! I'm so glad you liked them :) It was so fun hearing from you. Thanx for commenting!
You're recipe looks great! My only question is, do you ever add nuts to these and does it change the amount of any of the other ingredients?
@Anonymous I have not ever added nuts to this recipe cause my husband prefers without them, but you totally could. I would keep everything the same except when you fold in the chocolate chips, fold in 1 cup of the nuts of your choosing. I would recommend walnuts or pecans, but whatever you like. Hope this is helpful :)
Hello...
I made these cookies last night and something went wrong, but I really like the recipe and want to make them. The dough was soooo thin it reminded more of a batter, rather than a dough. I checked the recipe and I did everything as instructed. They were really, really flat.
I'm making cookies for someone important next week that can't have nuts or raisins and I was hoping this would be the winner.
Suggestion for something else delish, simple and fool proof?
@Anonymous Hmmm... I'm not quite sure what might have gone wrong. It might be the altitude or humidity where you live. Try having the butter at room temperature instead of completely melting it. Just make sure that you cream the butter and sugars together really well. If they still are super flat then you could always try adding a little bit more baking powder. Like 1 1/2 teaspoons. I hope this helps.
Just took the first batch out of the oven about ten minutes ago. Fabulous! Thanks for the recipe.
yum yum! i absolutely love your blog! And yes these were simple and easy for beginners like me! I am so glad that I found the best baking site! :)
@Anonymous Thank you!! So glad you liked them!
OMG! This Chocolate chips is really mouth watering. I think this is better than other packed chocolate chips cookies. I would love to try baking it at home. Thanks for sharing your recipe. :D
I am going to make these this weekend but noticed most chocolate chip cookie recipes only use baking soda. Is there a reason you use both baking powder and baking soda in this recipe? And I planned on making the dough and putting it in the fridge overnight. Will these still turn out okay if I do that?
Thank you!
Hi!! I use baking soda and powder because if you notice, most recipes ask for 1 teaspoon baking soda, and mine only calls for 1/2. This is because I notice I was able to taste the baking soda after the cookies were done, not pleasant. So I lowered it, but then my cookies were coming out very flat. So I added some baking powder as an alternative and they come out perfectly that way. Also, you can refrigerate and freeze this dough and it come out just like it normally would. Hope this help :)
Thanks so much for the info. Sorry...one more question. Have you ever made these as one big cookie? I was thinking about using your recipe but putting all the batter in a cast iron skillet and making one big cookie. :) Just wanted to know if you've tried this...thanks again for your help!
You're fine :) Ask as many questions as you need. I have done it as a big cookie once. When I did it, it turned out more like a pazookie. It will get more well done around the edges and still be doughy in the center, which is how I like it. But I don't know if that's what you're looking for.
That's exactly what I like! I'm trying to find the perfect recipe to make a cookie that is more brown around the edges but really doughy in the center. I just didn't know if making it this way with the baking soda and baking powder would do this. All the other recipes I've seen for a big cookie just calls for baking soda so I didn't know if this made a difference. I've also read that when using baking soda and/or baking powder it's best to bake the cookies right away rather than putting them in the fridge overnight but other sites say it's better to put in the fridge to really let the flavors blend together. Any thoughts on this? Have you done both?
Thanks again for all your expertise...you've been very helpful!
I'm sorry. I don't know how I missed this last question. But yes I agree. I think that cookie dough that has set in the fridge for a day or two has a better flavor, but you kind of already get this affect with my recipe because you let the sugar sit in the melted butter before adding the dry ingredients. But putting the dough in the fridge really shouldn't do anything bad to the dough. I've done both with mine and they always turn out pretty and delicious. Hope it turns out well for you!!
Gonna try these tonight!! they look yummy and I need a chocolate fix!!
I tried these out today, they were perfect! I've made several chocolate chip cookie recipes too, and I like the adjustments you've made.
hi, want do you mean by melted butter? really liquid or just creamy/soft? thank you..
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