This is the best chocolate chip cookie recipe ever and once you tried it, you won't try another one. Good chocolate chip cookies are both soft and crunchy at the same time. Remember, not all chocolate chips are created equal. I prefer large Callebaut chocolate chips. In case you cannot find Callebout; Real Canadian Superstore and Extra Foods both carry the 'Decadent' brand of chocolate chips, but make sure they are the jumbo size. Use softened butter; it will beat up fluffier than cold butter. When shaping the cookies, do not press the dough together, you don’t want hard, dense cookies. For this same reason don’t make the cookies small either. One batch should yield 15 cookies. Any more than that and you are sacrificing the texture these cookies are famous for.
CHOCOLATE CHIP COOKIES
Do not press the cookies into a solid ball, handle them lightly.
CHOCOLATE CHIP COOKIES
1/2 cup butter, softened
1/2 cup granulated sugar1/4 cup brown sugar, firmly packed
1 tsp vanilla
1 egg
1-1/2 cups flour
1/2 tsp soda [no more]
1/2 tsp salt
2 cups good quality jumbo chocolate chips
1-1/2 cups roasted, chopped nuts (optional)
• Line a large cookie sheet with parchment paper.
• Preheat the oven to 350F.
• In a large bowl beat the butter, sugars, vanilla and egg until light and fluffy.
• In a separate bowl sift together the flour, soda and the salt.
• Add the flour mixture to the butter mixture and stir to combine. The dough will be very soft, but do NOT add more flour.
• Add the chocolate chips and give it a stir to combine.
• Loosely gather up a cookie sized chunk of dough with your fingers and plunk it down on the prepared cookie sheet at 2 -3 inch intervals. It is crucial not to squeeze the dough at any time. Don’t shape it at all. It will settle into a lovely round shape as long as you leave sufficient space between the cookies to grow.
• Bake the cookies for 12 to 15 minutes, or until lightly browned.
• Allow the cookies to solidify before moving them onto a wire rack to cool.
Makes 15
