Five Kids in Six Years, No Multiples. Our House is Always Crazy, Rarely Quiet, and Full of Love.

Five Kids in Six Years, No Multiples. Our House is Always Crazy, Rarely Quiet, and Full of love.

the perfect chocolate chip cookie.

Tired of buying pre-made cookie dough in order to get delicious chocolate chip cookies, I’ve been searching for the ultimate chocolate chip cookie recipe for a long time [I've already found the ultimate snickerdoodle cookie recipe - look for it next week].

I’ve tried pretty much everything: recipes in cookbooks, those on chocolate chip bags, those on the back of the butter package, those found on flour package, even different ones online that claim to be the best. However, every recipe I’ve ever tried has resulted in cookies that were just off. They weren’t horrible in flavor, but they’d either bake too thin or too thick. Most of the recipes resulted in bloated cookies. {You know what I’m talking about? Thin along the edge, puffy in the middle and they just don’t taste right?}

They never looked like this…

…until now! I have finally found a recipe that makes perfect, delicious chocolate chip cookies from scratch! You can access the full recipe here. On the second page of the recipe, she lists some tips for improving your cookies. I missed them the first time, so here they are:

  • Always use real butter, not margarine. It DOES make a difference.
  • Use melted butter instead of room-temperature softened butter, which improves both the consistency of the dough and the texture of the baked cookies.
  • Double the amount of vanilla specified in the recipe. (Real vanilla extract, not “vanillin,” which is a cheaper substitute that doesn’t taste nearly as good as the genuine article)
  • Add a tablespoon or two of milk when mixing the dough. The cookies will come out softer and less crunchy.

I made a whole batch last week with milk chocolate chips & white chips and it made a lot of cookies. Even without following her extra tips {except I did use real butter}, the cookies were delicious. Today {craving something sweet as usual}, I made a half-batch using her tips {and only white chips — that’s all I had in the cupboard} and it still made 42 yummy cookies. Here’s how I did it:

Preheat oven to 375° | Yield: appx. 3 dozen cookies

Cream together:

  • 1/2 C. melted butter [1 stick]
  • 1/2 C. brown sugar
  • 1/2 C. white sugar

Add:

  • 1 egg
  • 1 tsp. vanilla extract [I did use imitation, but it's the best imitation I've found: Tone's Imitation Vanilla Double Strength. This is double what half the recipe would call for.]

Mix together:

  • 1 C. flour
  • 1 1/4 C. oatmeal [blended into a fine powder]
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

Mix everything together and when dough has formed, add 12oz. bag of chocolate chips {white chips in this case}.

Form the dough into 1″ cubes* [see photo below] and set 2″ apart on cookie sheet.

Bake for 6-8 min. {the cooking time for my oven was 9 minutes}.

Hope you enjoy these as much as my family does!

*The refrigerated cookie dough at the grocery store is always formed into cubes/squares that you break apart and place on the cookie sheet. So I formed my cookies into a more cube-ish shape, than the traditional balls of dough recipes call for. Not sure if it really makes a difference, but they did bake out perfectly.

Leave a Reply

*