In this post you’re in for a real treat. I’m going to share with you my secret, scrumptious chocolate chip cookie recipe I have been making for as long as I can remember. It’s a Wray family delicacy, but I’m willing to make the recipe public now for the greater good of society. These cookies are great because they’re delicious (obviously) but also because they’re very versatile. If you’re in the mood to add white chocolate chips, nuts (I recommend cashews), coconut, or all three, you can absolutely do so.
This recipe might seem familiar. It’s derived from the classic Nestle Toll House chocolate chip cookie recipe but better. There’s one little recipe change that makes all of the difference for the cookie. What is this magic ingredient? Just a little bit more flour.
The Toll House recipe calls for 2 1/4 cups of flour, but I say you should go ahead and bump it up to three cups of flour. The outcome of the moist, chewy texture of the cookie will be what makes you continue to make these cookies for a long time like I have. Is your mouth watering yet? Don’t forget to keep my baking tips from my previous post in mind when you make this recipe so it fully lives up to it’s gooey, chocolatey perfection potential.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) butter, softened
- 3/4 cups granulated sugar
- 3/4 cups brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 cups of chocolate chips
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. If you don’t have parchment paper, you can rub a stick of butter on the pan then spread the butter with a paper towel. It really helps to evenly distribute the butter and keep your cookies from sticking. This works for cakes, as well! I learned this useful trick from the food goddess, Paula Deen.
- Combine dry ingredients in a medium-sized bowl.
- In a separate, larger bowl combine softened butter, granulated sugar, brown sugar and vanilla until you get a creamy, light brown batter.
- Add eggs, one at a time, until well combined.
- Gradually add in portions of the dry ingredients. I usually do a cup at a time. Make sure to be wiping the sides with a rubber spatula in between additions so that all ingredients are well incorporated. *Only mix until just combined so you don’t kill your cookie dough and produce sad, dry cookies.
- Now stir in your chocolate chips!
- Line your cookies on the baking sheet and bake for 10 minutes. There’s no need to shape the cookies, I’ve always just plopped them down like this. I like the fuller, more varied look it gives them in the end.
- When done baking, let them cool for at least two or three minutes, then transfer to a cooling rack.
And here’s the beautiful, finished product!
I told you they were scrumptious..