Best Chocolate Chip Cookie Recipe
All Chocolate Chip Cookie Recipes are adapted from the same basic recipe. The reason why these are the BEST is because of the little tweaks and, most importantly, because you refrigerate the cookie dough for a couple of hours before you bake them. Roll the dough into a 1 1/2 inch ball and put those balls into the oven cold. This makes them cook into a thicker, denser cookie ~ which is delicious! Once cooked, I store them in the freezer so they will be fresh whenever anyone wants to eat one.
16 tablespoons salted butter – room temperature
1 1/2 cup white sugar
1 1/2 tablespoons real maple sugar
1 1/2 tablespoon brown sugar
2 tablespoons vanilla extract
2 1/4 cup All Purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups Ghirardelli semisweet chocolate chip (2 1/2 cups if not using nuts)
1 1/2 cup walnuts – roughly chopped (Optional – My suggestion – Add for adults. Don’t for kids.)
Combine butter, sugar, maple syrup, and vanilla into a mixing bowl. With the paddle attachment, beat ingredients in electric mixer until rich and creamy. Add eggs. Beat.
Combine flour, baking soda and salt in a separate bowl. Mix together.
Combine flour mixture with butter mixture. Mix until blended.
Add chocolate chips and walnuts (optional). Mix well.
Refrigerate for at least two hours.
When ready to bake, preheat oven to 375 degrees. Roll dough into 1 1/2 inch balls. Space a couple of inches apart on baking sheets. Bake for approximately 8 minutes. Remove from oven when the cookies are puffy and touched with brown.