…also known as my mom’s chocolate chip cookies, which I was lucky enough to eat throughout my childhood. I know there’s a lot of competition and discussion out there about which are the best chocolate chip cookies, but you can never beat mom’s. This is the recipe that started it all, folks. The first recipe that I actually learned to make.
You see, a certain college boy always raved about the cookies that my mother would send me in the mail. So I decided to learn the secret in order to impress him. I would learn how to bake before I visited him far away in Washington, DC. Up to that point, the extent of my expertise was microwave easy mac, so this seemed like a big deal at the time. (Yes, I did not start cooking until college.) Little did I know that this recipe would open the door to an entire new love of baking and cooking.
These chocolate chip cookies have received high praise from friends, family, teachers–you name it. And the recipe is more simple than many people believe. The secret, my friends, can be found on the back of your Nestle chocolate chip bag. Yes that’s right. It’s been right in front of you all along.
Using the recipe on the bag, you really only make two small changes (see below). So far, the recipe has not failed me. The cookies turn out soft in the center, but still have a little crunch. And the Nestle semi-sweet chocolate chips seem to work the best. A little extra wisdom for you as well: store the cookies in a container or Ziploc bag with a slice of bread to keep the cookies soft. It works, I swear! Now, go make some of these for all your friends. Or if you want to make some new friends. These cookies snagged me a man, after all.
The District Table will be taking time off for New Year’s, and will be returning next Monday. See you in 2016!
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, mostly melted
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups (a 12-oz. package) Nestle Semi-Sweet Chocolate Chips
- Preheat the oven to 375 degrees F. Combine the butter, granulated sugar, and brown sugar together in a bowl and beat with a hand mixer until creamy.
- Add the eggs, one at a time, beating well after each. Add in the baking soda and salt and briefly stir.
- Gradually beat the flour into the mixture. You may have to stir with a spoon at this point. Stir in the chocolate chips with a spoon.
- Scoop tablespoons of dough onto ungreased baking sheets, spaced a couple of inches apart. Bake for 8-12 minutes or until golden. Cool for 2-3 minutes, then transfer to a wire rack to cool completely. Enjoy!