I absolutely LOVE chocolate chip cookies. I try not to make them very often because I feel guilty eating all that fat and sugar, but sometimes you just HAVE to have a chocolate chip cookie. Besides, if I don't have cookies I just end up eating other junk anyway, so what's the point in trying to ob-stain?
I have been searching for the perfect chocolate chip cookie recipe for years. I love cookies that are soft and gooey. I hate when I get crunchy cookies! And I finally found the perfect recipe that is so perfectly soft, but still has a very very slight crispy outside. I'M IN LOVE!
Big & Buttery Chocolate Chip Cookies
(Taste of Home magazine, June 2012)
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp. vanilla extract
2 2/3 cups all-purpose flour
1 1/4 tsp. baking soda
1 tsp. salt
1 pkg. semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted (optional)
1. In large bowl, cream the butter, brown sugar and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
2. Shape quarter cupfuls of dough into balls. Place in airtight container, separating layers with waxed or parchment paper; cover and refrigerate 12 hours or overnight.
3. To bake, place dough balls 3 inches apart on parchment paper-lined baking sheets. Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
4. Bake at 400 degrees for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks; cool.
Now, I am very impatient when it comes to eating delicious cookies, so I will admit that I skipped the whole refrigeration process. And they still turned out amazing! So your choice. I'm sure if you have patience and refrigerate them they will turn out even better! Maybe sometime I'll try my patience and see if I can do it.
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