Wednesday, June 29, 2017 – Chocolate Chip Cookie Recipe
This recipe has been my standard go to recipe for years, it was adapted from one of my dad’s recipes who was a master baker since the 1940’s in the New Bedford, MA area. It is one of those recipes where you can tweak it to make it your own with mix-in’s. I use the base recipe for White Chocolate/Macadamia Nut cookies which are also a favorite.
The best part about this recipe is the compliments you will get when you bake them for someone. We had overnight guests this past weekend and I baked a batch to share upon their arrival. James, the young gentleman in the group, wrote a note in the guest book; ‘Thanks Tara for the amazing cookies, they are better than my mom’s’. High praise indeed!
Chocolate Chip Cookie Recipe
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup butter (softened)
½ cup brown sugar
¼ cup white sugar
1 ½ tsp vanilla
1 large egg
1 ½ cups semisweet chocolate chips (or another flavor)
1 cup chopped nuts (pecans, walnuts, macadamia nuts)
Preheat oven to 350 degrees
Beat butter in a large bowl for 1 minute until smooth. Add sugars, salt and vanilla and continue to beat 1-2 minutes. Beat in egg at low speed until blended. Stir in flour and baking soda. Then add the chips and nuts.
Drop by tablespoon (because everyone likes a big cookie) onto a parchment paper lined cookie sheet. Bake 10-12 minutes until golden on outer rim and light gold in center (this will give you a soft cookie). Cool on rack for 2-3 minutes and then transfer cookies to wax paper for about 5 minutes to absorb some of the oils and completely cool.
A few hints: Make a double batch, you will want to share some and eat some. Also, use parchment paper in most baking of cookies, makes a huge difference. And always use nuts with this recipe, I have tried many times to make the recipe without nuts and usually it turns out as a failure, the extra oil in the nuts must make the difference.
I hope you enjoy this recipe as much as we do.