Ingredients:
- 1 cup plus 2 Tbs. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbs. (1 stick) unsalted butter, softened
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
Directions:
Adjust 2 oven racks to be in the center of the oven. Turn the oven on to 350°F. Generously grease the baking sheets with shortening.
Put the flour, baking soda and salt in a medium mixing bowl. Stir with the wooden spoon to mix the ingredients. Set the bowl aside.
Put the butter, brown sugar and granulated sugar in a large mixing bowl. With an electric mixer set on medium-high speed, beat until the mixture is well blended. Add the egg and vanilla and beat until the mixture is smooth and creamy. (As you beat, turn off the mixer occasionally and scrape down the sides of the bowl with a rubber spatula.) With the mixer set on low speed, gradually add the flour mixture and beat until blended. Stir in the chocolate chips.
Drop the dough by very rounded tablespoonfuls onto the greased baking sheets, spacing the mounds about 2 inches apart.
Place the baking sheets in the preheated oven. Bake until the cookies are nicely browned, 11 to 15 minutes.
Put hot pads and cooling racks on your counter. Using pot holders, remove the baking sheets from the oven and put them on the hot pads. Let the cookies cool for 3 to 4 minutes. Carefully slip a spatula under each cookie and transfer it to a rack. Let the cookies cool completely.
Put the flour, baking soda and salt in a medium mixing bowl. Stir with the wooden spoon to mix the ingredients. Set the bowl aside.
Put the butter, brown sugar and granulated sugar in a large mixing bowl. With an electric mixer set on medium-high speed, beat until the mixture is well blended. Add the egg and vanilla and beat until the mixture is smooth and creamy. (As you beat, turn off the mixer occasionally and scrape down the sides of the bowl with a rubber spatula.) With the mixer set on low speed, gradually add the flour mixture and beat until blended. Stir in the chocolate chips.
Drop the dough by very rounded tablespoonfuls onto the greased baking sheets, spacing the mounds about 2 inches apart.
Place the baking sheets in the preheated oven. Bake until the cookies are nicely browned, 11 to 15 minutes.
Put hot pads and cooling racks on your counter. Using pot holders, remove the baking sheets from the oven and put them on the hot pads. Let the cookies cool for 3 to 4 minutes. Carefully slip a spatula under each cookie and transfer it to a rack. Let the cookies cool completely.
Makes about 18 cookies.
Adapted from
Williams-Sonoma Kitchen Library Series,
Kids Cookies,
by Susan Manlin Katzman
(Time-Life Books, 1998).
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$47.95
Rated 5 out of
5
by
Patricia P from
Literally Perfect
This is quite simply the perfect chocolate chip cookie. I've been making them for years and people always go crazy over them. Easy recipe, comes together quickly, and just super delicious!
Date published: 2019-04-24
Rated 5 out of
5
by
ChristineL from
Excellent recipe
This was a great recipe, easy to follow and great results. My husband loved them, too. I also like that it doesn't make an insane amount of cookies, just enough, and it can be easily doubled if you want/need more.
I did tweak the baking time a little bit: I baked them on non-stick silicon mats (no extra greasing), and I put them in one at a time for 10 minutes. I like a slightly chewier cookie, so this was perfect. I suspect that the longer baking time is required when there are two cookie sheets in the oven at once.
Date published: 2016-04-25
Rated 5 out of
5
by
Judy754 from
A new favorite love it!
I made these cookies with my girls and it came out great and even the next day theyou were not hard taste like store bought. I also agree with the other reviews it does not taste like cake.
Date published: 2015-12-13
Rated 5 out of
5
by
EmilyLynn from
Delicious chocolate chip cookies
Very good. Fast and easy recipe. These cookies flatten out. They do not puff up and are not cake like. Very yummy!
Date published: 2012-09-16
Rated 5 out of
5
by
Rizzle from
Hands Down the Best Cho-Chip Cookies
This is my go-to chocolate chip cookie recipe. They are delicious. Be ready for rave reviews when tasted by others. I also love that this recipe only makes 18 cookies because if the recipe yielded more, I'd eat them all! Of course if I'm looking for more cookies, I just double or triple the recipe.
Date published: 2012-02-27