NANCY'S CHOCOLATE CHIP COOKIES

You're in for a real treat FTY readers! I guess I mean "treat" literally haha! This is my tried and true chocolate chip cookie recipe that I am posting here on the blog. For the past few years, I have been tempted to post my "secret" recipe but I always thought "no, I shouldn't because some things are better left well secret!". But it was my little sister who twisted my arm to do it. She likes to check out the blog regularly (thanks sis!) and asks advice on certain recipes, and she asked "where is your chocolate chip cookie recipe that I love?". I gave no answer. You may laugh but for me I used to make hundreds of these cookies when I used to cater several years ago. I also made these in the hundreds when I used to sell these at my Daddy's store. People loved them so much that like a proud owner of a new sports car, I guarded this recipe and what was mine! I laugh as I say this folks! Anyways, there is no use keeping it a secret any longer...

I found several cookie recipes back then, and tinkered with them until I came up with the perfect combo of ingredients (at least in my opinion). These are chewy and soft at the same time, and they never fail to impress! My sister tried the recipe out and her co-workers loved it! So dear Sis, this is dedicated to you during this holiday season. Thanks for testing so many cookies in the past and loving them! Love you sis!

Makes about 40 cookies

Preheat the oven to 375 degrees F

Baking time: 8-10 minutes per batch

Ingredients:
  • 2-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1-1/2 cups dark chocolate chips (can use milk chocolate)
  • 1 cup extra chocolate chips, to top when baking the cookies

1. Preheat the oven to 375 F. Line a couple large baking sheets with parchment paper to prevent burning of cookies.

2. In a medium sized bowl, sift the all-purpose flour, baking soda and salt. Set it aside for now. Using a stand electric mixer, using the paddle attachment, add in the unsalted butter and start to cream it on low. Stop and scrape down the sides. Then add in both sugars and cream again. Stop than scrape down the sides. I suggest doing this step every time you finish mixing another ingredient or two. This way the cookie batter will all mix thoroughly.

3. Add one egg at a time, then the vanilla extract. Then start to slowly add in the flour mixture to the wet ingredients. Add in 1/3 of the flour mixture at a time, until all has been combined. Now I know that a lot of chocolate chip recipes always say don't overmix but for this recipe I want you to do that! Turn the stand mixer on a higher speed and let it mix for a minute or two. You want the cookie dough batter to be a bit tougher. This will help create a thicker cookie.

4. Add in the 1-1/2 cups of dark chocolate chips and slowly combine. Turn the mixer off and scrape down the sides for the last time. Let the batter rest for about 5 minutes. This surprisingly does make a difference. The dough should feel a bit sticky but not too sticky. If the dough is a bit too sticky for whatever reason, then mix in another 2 tbsp of flour. But I think you shouldn't need it.

5. Scoop out one good tablespoon of the cookie dough, and roll them into balls. Place them onto the prepared baking sheets. Slightly flatten them using your hand. Take the extra chocolate chips and dab several of them into each cookie dough ball. This makes a huge difference after it's baked--you can actually see the chocolate chips.

6. Place them into the oven to bake for about 8-10 minutes. Make sure to rotate the pans halfway through cooking time; this will ensure even cooking. The cookies should be golden and look slightly undercooked in the middle. Let cool for several minutes, then transfer them to a large plate for serving.


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