Developed and refined over the past 20 years, this Chocolate Chip cookie recipe has become our family favorite. And with a few simple “secret” tricks, you’ll have a batch of the most delicious cookies everyone will love.
The BEST Chocolate Chip Cookies
Description
These delicious Chocolate Chip drop cookies are not only easy to make, but will have your friends begging for the recipe. A few simple "secret" techniques will ensure you have perfect, chewy cookies with every batch.
Ingredients
Chicken
Instructions
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Preheat
Preheat the oven to 375° F. If you're not using silicone baking mats (WHY?!), then lightly grease your cookie sheets.
Simple Secret #1: Use a silicone baking mat (like silpat) whenever you're baking cookies for a perfectly brown bottom every time. Placing your cookies directly on your metal baking sheet will overcook the bottom of your cookie before the rest of the cookie is baked. -
Mix
Add all ingredients, except the chocolate chips and pecans, to a mixing bowl. With a mixer at medium speed. Beat until well mixed, scraping the bowl occasionally to combine any stray ingredients.
Simple Secret #2: Use a good quality vanilla when baking your cookies - Mexican, Hawaiian, "Double" vanilla - whichever type you like. It will add a depth of flavor to your cookies. -
Fold in Chocolate Chips (and nuts)
Using a mixing spatula, fold in the chocolate chips and, optionally, the chopped pecans.
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Scoop and Bake
Using a cookie scoop, scoop the cookie dough onto your baking sheet spacing each scoop about two inches apart - 3 across x 4 rows, 12 cookies per sheet.
Place a single sheet in the oven and bake 9-12 minutes until lightly golden brown. Remove from oven and transfer to a cooling rack.
Simple Secret #3: Limit your bake time to as short as possible as the cookies will continue to cook for a few minutes once removed from the oven. I strictly bake my cookies for 9 minutes before they're pulled from the oven and they remain soft and chewy for several days after they're baked.
Thankyou for your amazing recipe