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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]
They look amazing! I'd definitely say they are extraordinary.
The Cookies look great. They are called "The Ultimate CCC" in the Betty Crocker Cookie Book and are definitely a keeper.
For those whose cookies turn out flat here are a couple of suggestions – use part shortening. Since it has a higher melting point the cookies won't spread as much.
Also you can try adding a couple extra tablespoons of flour to your dough.
What works for me is to thoroughly chill the dough before baking the cookies.
I am having a Betty Crocker Cookie Cookbook Giveaway on my cookie website — http://www.best-ever-cookie-collection.com — for anyone interested!
Hi! I also use the Ultimate Chocolate Chip Cookie from Betty Crocker’s cookie book so would you know how this differs from that? And which in your opinion is better? Thanks! :)
Hi TM,
I have not tried the Betty Crocker’s Deluxe Chocolate Chip Cookie recipe, so I really couldn’t tell you how they differ or compare. I’m sorry I can’t be of more help.
– Jamie
I love your cookies! They sounds so delicious!
These look amazing!!! Thick and chewy just how I like them!
I think I gained 6 pounds by reading this.
I am going to try this recipe for holiday cookies (because everything is fat free for the holidays, right??).
Ditto on everyone. Adding to my list.
I'll be marking this recipe! I finally baked the NYT cookies last week, but I don't think they top my old standby. Love the flat-ish chewy ccc's.
I am craving cookies now. These look awesome!
thin and crispy???BLAH YUCK!
I will take the huge soft and chewy ones any day, That is if the batter makes it into the oven!!
These cookies look delicious! I need to try them out, to confirm the 'extraordinary' title!!