World's Best Chocolate Chip Cookies



Crunchy, chewy, nutty, crumbly, chocolatey cookies is one reason this blog is called, "Peg's MOSTLY Healthy Recipes"??! For the most part, I eat healthy, but I also enjoy eating sweets, in moderation. Baking them is (almost) more fun than eating them!!! When I put my hair back and apron on, my family knows I mean business ;o)

The American Cooking Guild published a cookies recipe book many years ago - and from that little recipe book, I found my favorite chocolate chip cookie recipe (and that's why it's called "World's Best Chocolate Chip Cookies"). 

I tweaked it a bit and also created some variations, using the basic batter. In fact, I generally prepare the basic dough; then divide it into two or three bowls, adding different nuts and candies to each bowl. By the look of your cookie tray, it appears as though you've been baking for hours! 

You'll enjoy this recipe as much as I have?? ~ guaranteed ~ and be ready to share it with everyone that samples your creations... 

Makes 3-4 dozen

Ingredients
  • 3/4 cups granulated sugar
  • 1 cup brown sugar 
  • 1 cup butter, slightly softened (but not melted) 
  • 1 tsp vanilla extract 
  • 2 egges, slightly beaten 
  • 3 cups all-purpose flour 
  • 3/4 tsp baking soda 
  • 3/4 tsp salt 
  • 12 ounce bag good quality semi-sweet chocolate chips 
  • 1 cup nuts, chopped 
Preheat oven to 350 degrees. 

In a large bowl, combine the white and brown sugars; add butter and mix until well blended; add beaten eggs and vanilla, mixing well.  In a separate bowl, sift the flour, baking soda and salt  together.  Add flour mixture to the creamed mixture and mix well.




Fold the chips and nuts into the batter until evenly distributed. 

Drop by heaping teaspoonfuls onto a cookie sheet covered with parchment or wax paper, at least 1/2 inch apart. 

Bake for 10-12 minutes (depending on how soft you prefer your cookies - my kids like them a bit doughy and closer to the 10 minutes ;o) 


Cool on wire rack. 


Variations

This recipe makes about 4 cups of dough, without the nuts and chips. If you want to make a variety of cookie types, divide dough into 2 bowls (about 2 cups of dough per bowl) or 3 bowls (about 1 1/3 cups of dough per bowl).





Chocolate Chip & Walnut Cookies

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of semi sweet chocolate chips (or chunks) and 1/2 or 1/3 cup of chopped walnuts (or substitute with your favorite nut) to a bowl. 




Macadamia & White Chocolate Chip Cookies 

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of white chocolate chips and 1/2 or 1/3 cup of chopped macadamia nuts to a bowl. 




M & M Cookies 

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of semi sweet chocolate chips to a bowl; after placed on cookie sheet, top each cookie with about 5 M&Ms. 


Some Tips
  • Cook one tray at a time (for better air circulation) and place on top rack (or furthest away from heat source to prevent burning) OR use insulated cookie sheets 
  • Dark-colored cookie sheets may cause the bottom of cookies to burn so you'll need to decrease cooking time and/or monitor more closely 
  • If you like uniform-sized cookies, use a mechanical cookie scoop; allows you to place dough directly onto baking sheet, and with a squeeze, the dough is released, and you're all ready for the next one ;o)

Happy Baking??!!!

~Adapted from The American Cooking Guild

Comments

Post a Comment

Popular posts from this blog

Kashikeyo Baipen (Screwpine fruit Porridge)

Image
I know I posted this a long time ago but I took some of my old posts out due to some comments I got but then again , I realized  different people make their recipes differently, so why bother what people say. Anyway, the first time I heard of this recipe was from my husband. We had just been married and living in Kulhudhufushi as my husband was working there for 6 months.  I love screwpine fruit and its heady perfume. So there I was making, or rather trying to make, kashikeyo kandhi and hubby kept hovering around, going that's not how my mum used to make. Yes I know ladies,  there are lots of new weds, who read this who have heard this line LOL??. Anyway , a few years later,  I finally tasted the  dish , which by the way was a totally different  dish altogether, so my hubby was right???? .   My mum in law  showed me how to make  it and I love making this, especially during Ramadhan, as its not just a desert dish , it can even be eating...
Read more

DIY Water Balloon Flip Flops!

Image
Easy and Fun DIY Water Balloon Flip Flops! S imply tie water balloons in a knot around the flip flop straps!  We liked the rainbow color pattern... Red, Orange, Yellow, Green, Blue, Indigo, Violet. Be creative and have fun!  F or my daughters birthday this year we made these bright and fun flip flops at the party. The girls all had a fun time making them and they can't wait to wear them to school on the same day!  We got this idea from my niece who made these at a party a few years ago.  We thought they were so cute that we wanted to try them at our party this year.  We bought black flip flops for every girl from Old Navy, for $2.50 a pair.  I would recommend going a size larger in flip flops.  We bought 3 packs of 500 water balloons and had plenty of water balloons left over, perfect for a water balloon fight! What you'll need: 8 pair flip flops in every one's sizes     1,500 water balloons 8 girls to tie the water balloons onto the flip flo...
Read more

Banbukeyo Hithi ( Breadfruit Curry)

Image
For ages I kept meaning to try one of the Hithi recipes. Hithi means bitter but this is not a bitter curry. Its called hith i because its uses a spice known locally as hithi damui . My mum kept saying its difficult getting hithi damui you can only get it from the local ayuvedhi stalls until my sister discovered after seeing the spice that it was in fact ajwain/ carom seeds . I have seen ajwain seeds in a local shop and also in some of the Indian specialty shops. Ajwain seeds although it looks a lot like tiny cumin seeds  has a slightly different taste. There  are two kinds of hithi , one is this banbukeyo ( breadfruit )  hithi and the other is maalhoskeyo hithi ( plaintain). Recipe : Banbukeyo Hithi Serves 4 -6 1/4 piece of a regular size banbukeyo (about 250g) 2 garlic cloves, finely grated 1/2 inch ginger grated 10 curry leaves small piece pandan leaf 1/4 tsp tumeric 100g smoked tuna 1 small onion thinly sliced 1/2 tsp ajwain or hithi damui 150 ml coconut milk 700...
Read more