I’m always on the lookout for a good recipe. To qualify as “good” in my books a recipe needs to be easy enough (I’m no slouch, but I hate slaving over a recipe or trekking all over the city hunting down ingredients) and very tasty. Not a lot to qualify for the status of “good”.
If I’m cooking a meal, I also want it to be healthy. If it’s a dessert, well, we all need to treat ourselves, so I don’t go overboard on the “healthy” qualification for dessert. Bonus if it is, but it doesn’t have to be. Life is meant to be enjoyed, and if everything is good for you but tastes like cardboard, where’s the enjoyment in that?
I’ve made tons of chocolate chip cookie recipes. Some have been super easy but not so tasty. Others have been a ton of work and pretty tasty, but I chucked those recipes because I knew I would never make them again.
However, I think I have hit on my “go-to” chocolate chip cookie recipe from this day forward.
I found it on Allrecipes.com (a favourite site of mine for great cooking and baking ideas). The cookie recipe is aptly named Best Chocolate Chip Cookies. (I can be a sucker for good marketing and a simple message.)
There’s a little bit of elbow grease needed if you’re hand mixing the ingredients like I did, but you could probably do this recipe in a stand mixer or food processor (just not the chocolate chip part—fold in the chocolate chips after you mix the dough).
There’s a fair bit of sugar (2 cups), but worth it in the taste; and not just sweetness, but molassesy flavour from the brown sugar. (Remember; everything in moderation. If you think you might sit down and a eat a whole plate of these, reduce the sugar—I recommend reducing the white. You won’t see much difference in flavour or texture. I do this often with cookie and cake recipes so that my kids—who consume most of my baked goods—don’t bounce off the walls from sugar highs.)
Best Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts (I skipped this because my kids don’t like nuts)
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
I baked them for 8 minutes because my oven runs really hot. They came out slightly crispy around the edges and soft and chewy in the middle. So good.
If you make them, come back and tell me how they turned out!