Chocolate Chip Cookies are the World's favorite cookie....for a good reason. A good chocolate 
chip cookie is just this side of Heaven. A mediocre chocolate chip cookie is not even worth the trouble.
I used the miniature chocolate chips for our cookie because I think it gave more chocolate per bite. I used the Ghirardelli chocolate chips. Use the best you can afford, whatever size you use.
chip cookie is just this side of Heaven. A mediocre chocolate chip cookie is not even worth the trouble. I used the miniature chocolate chips for our cookie because I think it gave more chocolate per bite. I used the Ghirardelli chocolate chips. Use the best you can afford, whatever size you use.
2 cups butter blend (or use real butter)
2 cups brown sugar
1 cup white sugar
3 eggs
1 teaspoon vanilla (please use the real thing)
1/2 teaspoon salt
1 1/2 teaspoon baking soda
4 3/4 cup unbleached all purpose flour
2 1/2 cups chocolate chips
1. In your mixer bowl put eggs, sugars, and butter. Beat until creamy.
2. Stop mixer and add salt, baking soda, and vanilla. Beat again until creamy.
3. With mixer running on lowest speed, add flour in a little at a time until all of it is incorporated.
4. Add chocolate chips and beat slightly till incorporated.
Dough should be stiff enough to be somewhat tacky but not really sticky.
Use a large cookie scoop to measure. Use a good heavy half sheet pan or the heaviest cookie sheet you have to bake cookies. You can use pan spray or sil-pat or parchment paper, but if your cookie sheet is not heavy enough you will have cookies who have too-dark bottoms and not-done tops.
Roll each cookie into a ball and place about 2 inches apart on your baking sheet, patting it down slightly. Cookie will spread a bit.
Bake at 350 for 13 minutes in a convection oven. If your oven is not a convection oven, check after
13 minutes for doneness.