Recipe from Betty Crocker Big Red Cookbook
This is our favorite Chocolate Chip cookie recipe. I've tried a few others, but DJ usually requests these ones. There just simple and classic and come out great every time. A couple important tips that Betty Crocker gave me was to (1) measure out your flour very evenly. I use a knife to level off the measuring cup. And (2) make sure your butter is softened, not melted. The butter "should give gently to pressure (you should be able to leave a fingerprint and slight indentation on the stick) but it shouldn't be soft in appearance."
3/4 c. sugar3/4 c. packed brown sugar
1 c. butter, softened
1 tsp vanilla
1 large egg
2 1/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (optional -- we never add these)
1 (12 oz) bag chocolate chip, or 2 cups
1. Heat oven to 375 degrees
2. Beat sugars, butter, vanilla, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until [edges are golden brown] centers will be soft. Cook 1 to 2 minutes; remove from cookie sheet to wire rack.
2. Beat sugars, butter, vanilla, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until [edges are golden brown] centers will be soft. Cook 1 to 2 minutes; remove from cookie sheet to wire rack.
No comments:
Post a Comment