Monday, September 22, 2014


Chocolate Chip Cookies are a perfect all-American comfort food.  They are so versatile, they really can go just about anywhere-- so portable, perfect for potlucks, birthday parties, or just filling up cookie can't go wrong with a good, old fashioned chocolate chip cookie.

I don't know too many people who would turn down a well made chocolate chip cookie.  The real trick to a great chocolate chip cookie starts with using a great recipe...When you are tasting a top-notch chocolate chip cookie, you just know it.  The perfect cookie hits all the right notes, the cookie has a little crunch on the outside and is soft and gooey (yet fully cooked) on the inside...full of melted chocolate morsels... and for me, toasted pecans...  Oh, chocolate chip cookie bliss...   It's the exact opposite when you are tasting a dud...a chocolate chip cookie that somehow lost it's way... the flavor is off, it's too crispy or too wet.  A batch of poorly made chocolate chip cookies is a sad, sad thing...   All joking aside, no one wants to waste their time, or ingredients on homemade cookies that are not awesome.  So, in the spirit of making awesome cookies, give these chocolate chip cookies a try; and you too, can enjoy some chocolate chip cookie bliss!


From: Blue Ribbon Kitchen Blog


3 cups cake flour

1 teaspoon baking soda
2 Tablespoons cornstarch
1 cup butter (2 sticks) (softened)
1 cup dark brown sugar
1/2 cup granulated sugar
2  large eggs + 1 yolk
2 tablespoons light corn syrup
3/4 teaspoon salt
2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup mini semi sweet chocolate chips
1 cup chopped toasted nuts (optional)

** Using two kinds of chips is the key to full flavor... 
Yes, of course you can change it up and use bittersweet and milk chocolate chips or try butterscotch and white chocolate chips... change the nuts or add dried cherries... but the above recipe is what I use for traditional flavor.
1 cup toasted pecans (toast pecans in a 350 degree oven for 7 minutes or until lightly toasted, let cool and coarsely chop)


Combine the baking soda and cornstarch, and flour, mix well.  Set aside.

In a large mixing bowl cream together butter, and sugars until light and fluffy. (This usually takes about 2 minutes)

Add eggs one at a time, mixing well between each.  Add the vanilla, corn syrup, and salt and mix until combined.

Gradually pour the flour mixture into the wet ingredients, mixing until just combined.
Gently fold in chocolate chips and toasted pecans--if using.

Preheat oven to 325 degrees F.  Drop spoonfuls or scoops* of dough onto parchment lined cookie sheets –use parchment paper for best results.

*Using a small ice cream scoop yields uniform thick cookies. My scoop measure 1 1/2 inches in diameter.

Bake for about 13 minutes for medium sized cookies.  Bake longer for large cookies and bake less for smaller cookies.

Remove from the oven when the edges are lightly golden and the centers look just done.

After 2 minutes, move cookies from baking sheets and place onto cooling racks.
Store in an airtight container at room temperature for up to three days.


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