Best Chocolate Chip Cookie Recipe!

It’s been a little while since I’ve posted because life has been overwhelmingly busy which means there has been very little cooking in the kitchen by me!

But even when you’re busy you have to eat, right?!

I found this awesome chocolate chip cookie recipe on a new favorite of mine…Foodfolio.com. It’s a very friendly place to store all those recipes you love from multiple websites. I believe they give you over 100 free recipe uploads and then you have to pay for the site. I’m thinking I will just be using it for recipes I’ve made and not for what just looks good. This gives you the space to comment on the recipes and the set up is very cute and friendly and it is where I found this new gem!

If you’re anything like me, the Nestle Tollhouse recipe is your go to for chocolate chip cookies. I’m never thrilled with the outcome and have wondered why my cookies never look like the ones you can get at Paradise Bakery or other tasty shops with delectable cookies! Mine are always average and they don’t look that amazing either…there has to be a better way!

Ta da! Here is your new chocolate chip cookie recipe Nestle Tollhouse (can you just hear Phoebe saying it!!) recipe replacement! You will never go back to that recipe after trying this one.

Here are a few things that surprised me about this recipe that you should keep in mind:

  1. You melt your butter
  2. You use milk
  3. You use bread flour
  4. You use 1 egg and 1 egg yolk
  5. You use kosher salt
  6. You refrigerate your dough (I sort of did this already)
  7. You use a hand mixer (never used this before, but I’m a fan!)

These things may make total sense to you expert cooks out there, but remember, I’m a novice…I don’t know what I’m doing. So, if you know why we do a few of these these…especially with the bread flour, milk and melting the butter….I would love to know! I was always told that melting butter was a big no-no with cookies because it will flatten your cookies. That totally didn’t happen so let me know why!!

A few things I would recommend:

1. Set the temperature for 350 not 375. And set your timer for 10 min not 14. You can see that the cookies on the right are over done at that temperature and time. I played around with the time and temperature for a bit and decided that low and slow was a better cookie. I know altitude plays a part and I’m not sure our altitude here in Whittier, CA, but the 350 degrees 10-11 min worked well for me.

2. Add in fun ingredients! I used Heath Bar pieces in my first batch which was delicious. I’m going to be using coconut and butter scotch chips in my next batch…maybe not together.

3. Don’t use just one beater on your hand mixer…I was missing one and so I thought that using 1 would be just fine…true…it was fine, however I now know why they don’t sell hand mixers with just one beater. It was like trying to handle a fire hose that was out of control! A little wild and things got all over the place, but I did end up with cookie dough when it was all said and done…had to share my trial and error experience :O)

Let the suspense be over…Here’s the recipe:

Chewy Chocolate Chip Cookies

chocolate-chip-cookie-small.jpg
Yield: 2 1/2 dozen cookies   Prep Time: 15 min         Cook Time: 20 min

Ingredients

  •  2 sticks unsalted butter
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Directions

1.Heat oven to 375 degrees F.

2.Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

3.Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

4.Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

One Comment Add yours

  1. craving some thumbprint cookies !

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