Friday, August 1, 2014

Chocolate Chip Delight Cookies

 
 
Chocolate-chip cookies…my old standby. This is probably my MOST-OFTEN made recipe!!! (Terrible, I know!) It is my version of the Nestle Toll House recipe, and over the last 20+ years I have completely mastered it. It’s perfect for potlucks, holidays, non-holidays, after-school snacks, satisfying chocolate cravings, or feeling better if you’re down. J
 
My 5 kids each have a “Cookbook” binder to collect their favorite recipes, and for some time they have been begging for “Chocolate Chip Cookies”. I’ve resisted because the ingredient amounts are not standard (they ARE consistent each time!), but finally I have typed up my recipe. I asked the kids to come up with a name for our recipe, and “Chocolate-Chip Delight Cookies” was the winner. Here you go! J
 
P.S. I live and bake at sea-level. If you are in the mountains, please make your normal adjustments (more flour?)
 

Ingredients:
1 c. butter (room temperature)
9/10 c. sugar
9/10 c. dark brown sugar, packed
2 t. vanilla
1 egg
2 ½ c. flour
1 t. baking soda
¾ t. salt
2 c. (12 oz. ) semi-sweet or milk chocolate chips
1-2 c. walnuts (optional)
Directions:

1. Preheat oven to 375° F. 

2. In large bowl or electric mixer, add butter, sugar, and dark brown sugar. Stir.

Ingredient notes: Butter = better cookie consistency than margarine. Buy “salted” butter, which is usually labeled “Sweet Cream Butter”, as opposed to “Unsalted Butter”.

ALSO: Light brown sugar will work in place of dark brown, but won’t taste as temptingly delicious! ALSO my favorite (moist, fine-grained) brown sugar is DOMINO BRAND brown sugar IN A BOX!

Hands-down BEST brown sugar
 
If you buy Domino sugar in a bag OR a different brand (e.g. C&H) in a bag OR box, the sugar crystals will be coarser and drier. (I am NOT sponsored—wish I were! Just pointing you to the best ingredient!)

3. Add vanilla and egg. Stir.  

4. Add flour, baking soda, and salt. Stir.

Dough should be stiff and moist, not runny like cake batter. Dough is too wet if it is all one big lump (i.e. play-doh) but too dry if you have flour-y crumbles.


Just right!

5. Add chocolate chips (and nuts if using). Stir.

I usually use semi-sweet chocolate chips for that classic chocolate-chip cookie taste, but milk chocolate chips are also tasty and decadently sweet!

6. Form dough balls, 2 teaspoons dough each.

I use a 1-teaspoon measuring spoon and heap dough until it’s as tall above the spoon as the spoon is deep.

7. Place dough balls at spaced intervals (~ 1 ½ - 2”) on ungreased, insulated (AirBake-style) cookie sheet. I usually fit about 20 cookies on one sheet.

If you use a non-insulated cookie sheet, cookie consistency will suffer.
 
 

8. Bake cookies until you start to see a little brown on the edges of some of your cookies. In my oven, this takes 8-10 minutes (10 minutes for the first batch, then shortens to 8 minutes as the oven heats up). If you wait until ALL the cookies on the sheet are golden-brown, they’ll be crunchy and taste overdone.

9. Cool cookies on cookie sheet for about 5 minutes before removing to wire cooling rack or plate!


Nutrition Facts:

Ingredient
Calories
Sodium
(% RDA)
Protein (g)
Fiber (g)
Calcium (% RDA)
1 c. (8 oz.)salted butter
1600
64
0
0
0
9/10 c. sugar
648
0
0
0
0
9/ 10 c. dark brown sugar
648
0
0
0
0
1 large egg
70
3
6
0
2
2 ½ c. all-purpose flour
1100
0
30
5
0
1 t. baking soda
0
48
0
0
0
¾ t. salt
0
75
0
0
0
2 c. (12 oz.) semi-sweet chocolate chips
2240
0
16
0
0
Total: ~65 cookies
6306 kcal
190 %
52 g
5 g
2%
1 Cookie
97 kcal
3%
1 g
0 g
0%

 

Nutrition facts calculated from packaging:
I used “Kirkland” (Costco) brand salted butter, “Domino” brand sugar and dark brown sugar, “Eggland’s Best” brand large egg, “Bakers and Chefs” (Sams Club) brand all-purpose flour, “Arm & Hammer” brand baking soda, “Morton” brand salt, and “Nestle” brand semi-sweet chocolate chips.

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