We all know the drill when it comes to chocolate chip cookies - grab a bag of Nestle Toll House Semi-Sweet chips, follow the recipe on the back, end up with a deliciously chocolatey runny dough, spoon it onto a cookie sheet, and watch as your beautiful cookies flatten into pancakes buttoned with mountains of chocolate chips.
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| Photo from Jackie Ruins the Cake blog |
We all know the drill when it comes to chocolate chip cookies - grab a bag of Nestle Toll House Semi-Sweet chips, follow the recipe on the back, end up with a deliciously chocolatey runny dough, spoon it onto a cookie sheet, and watch as your beautiful cookies flatten into pancakes buttoned with mountains of chocolate chips.
Yes, I too have entered into this ritualistic relationship with chocolate chip cookies. And no matter how much I give, the cookies always seem to morph from promising dough balls into timid crackers of sugar and chocolate.
To release yourself from this cycle of disappointment and create beautiful voluminous cookies, I recommend slight additions of sugar and flour. Specifically, use:
2 sticks butter, softened
3/4 cup packed light brown sugar
1 cup granulated sugar
2 eggs
1 Tablespoon vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Follow the usual agenda, creaming butter and sugars, adding eggs, then the dry ingredients.
Additionally, for a more full-bodied flavor (and because I'm still shunning semi-sweet chips for their unreliable recipe), I use 8 oz of milk chocolate chips and 8 oz of dark chocolate chips.
Fold your two sets of chips into the batter gently, then scoop out into 1-inch balls and bake all at 350 degrees F for 15-20 minutes.
When you pull your cookies out of the oven, you'll be happy to see plump, chewy, moist cookies rather than crispy flat pancakes.
*Dough recipe adapted from Picky Palate's Oreo Stuffed Chocolate Chip Cookies
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