EVERY blog needs a chocolate chip cookie recipe, right? About time I share the one I use most often. I don’t exclusively use it, cause I like to make a variety of different cookies ~ but these are up there on the “favorite” list as far as chocolate chip cookies go!
* 99.9% of the time I chill my cookie dough overnight. Maybe this does something good to them or maybe I just do it cause I like to make the dough one day and bake another…….. just a habit I have started and don’t want to break. Anyone know IF this IS beneficial TO the dough or is it just me who does it?
* These cookies have a nice crunch around the edges yet are chewy in the middle, for your salivating pleasure…..
* Yields about 50-55 cookies, depending on your size and dough sneak-ability. I use my Pampered Chef cookie scoop.
Chocolate Chip Cookies
1 c. white sugar
1 c. brown sugar
1 c. margarine or butter (2 sticks) (OR see here for a slight change!)
3/4 c. oil
1 TB. milk
1 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla
1 tsp. baking soda
4 c. flour
12 oz. bag of chocolate chips (I used mini this ↑ time)
Beat the sugars, margarine or butter and oil till light and smooth. Add the remaining ingredients and mix till smooth (fold in the chocolate chips lastly). Chill overnight, opt.
Scoop onto cookie sheets and bake @ 350° for 11 minutes (at least that is how long I like to bake). Let cool for a few minutes on the cookie sheet then put on a cooking rack to cool all the way.
Recipe adapted from Prized Recipes to Cook and Savor.
NOW…for a slight variation!
A friend pointed this cookie out to me. I OF COURSE gave it a go almost immediately!! Later, upon comparison, I realized that it was the same as the one above with 1 slight change!!! You CAN actually see a difference in the pictures, funny how one different ingredient makes a difference! (I will be making this variation from now on!! Though I will still keep my extra vanilla addition and flour upgrade…..) Thanks Melissa for teaching me something new to add to the best chocolate chip cookies EVER!