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I have said it before, and I will say it again: I rarely make dessert recipes twice. There are just so many I want to try and so little time! However, there are certain recipes that are so tasty and receive such high praise, I just have to make them over and over. This week I will be showcasing two or three of those crowd pleasing recipes for you to read, review and make. Then you can just sit back, nibble a cookie and let your ego get enormous from all of the compliments you will receive!
The first recipe I will share with you is from bettycrocker.com and is for Extraordinary Chocolate Chip Cookies. I do not fling the word “extraordinary” around on a regular basis, because in my opinion it can be a pretty lofty claim especially in regards to baked goods, but believe me when I say that these are indeed extraordinary. Now I know that chocolate chip cookies can be a very personal thing because of texture preferences, but these really seem to please the vast majority of chocolate chip cookie eating peeps.
Well, except those weird people that are partial to flat, crispy cookies. You know who you are. Make these cookies once, and I guarantee you will make them again. Thanks for stopping by and have a fabulous day!
Extraordinary Chocolate Chip Cookies
Ingredients:
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)
Directions:
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
from bettycrocker.com
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[pinit]
I rarely use "extraordinary" for different cookies either, but since you are the same, and you claim these are, I must try em soon!! About how many did you get out of this recipe–sounds like it would make a lot. Thanks!
Okay- you've convinced me to try them!
These look incredible. I'm not a fan of thin crispy cookies, and these look nice and chunky. Perhaps substituting some shortening for part of the butter would be an idea for those folks who are getting flatter cookies than they want?
These look awesome. Yum.
What bothers me about this recipe is that it has always been my go to recipe. I'm not sure where it came from, but this is the exact recipe I've been using forever (yes, I have memorized it) and they ALWAYS come out flat!!!! What am I doing wrong? They are so good, but so flat! Still chewy, but FLAT!!!!!!!
someone please help!
love your site & ccc's…i will def try this recipe.. the ccc's from baked (new frontiers in baking) cookbook is super yum…
jamie, did you ever give those a try?
Jamie,
I will definitely try this recipe. Unfortunately, I am one of those who end up and like the flat, crispy variety. I am not a fan of the raised, cakey types, so I need something in between. I have been served some of the best cookies as an amenity at The Double Tree hotels and want a recipe something like them. By the look of the the cookies in your photo, I know they seem similar and cannot wait to try this recipe.
I know that I promised you photos of my confections made from the vanilla beans you sent me, but they turned out embarrassing to photograph. I need more practice in the pastry department.
They look good – I might have to bookmark this one!
Pamela-
Both are really good, I got a ton of rave reviews from these ones though!
-Jamie
High praise, my friend! They look incredibly good. I guess I have just added another cookie to the "to try" list. Should I do this one first, or the NY Times cookie?? Either way, I don't think I'll be disappointed.