I love cookies. Specifically, I love home made chocolate chip cookies. And for years I would have told you that my favorite chocolate chip cookies were made using the recipe on the back of the Toll House chocolate chip bag.
But then, my husband made cookies and after gorging myself on more cookies than I care to admit, I asked him why his cookies tasted so much better than when I made them using the recipe on the back of the bag. To which he replied…
What recipe on the bag?
Turns out, he had used the recipe from Joy of Cooking. The recipe makes less cookies per batch, but uses more sugar. To cut the butter and add a bit of substance to the cookies, we changed the recipe, replacing half of the flour with whole wheat.
Chocolate Chip Cookies
Whisk together and set aside:
- 1 cup plus 2 tablespoons flour (either all-purpose, or half whole wheat. And according to The Pioneer Woman the extra tablespoons of flour do matter).
- 1/2 teaspoon baking soda
Beat until fluffy and blended:
- 1 stick unsalted butter (we usually use salted butter because I never have unsalted on hand when I have a cookie craving)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/4 teaspoon salt (I skip this if butter as salted as discussed above)
- 1 1/2 teaspoon vanilla
- Add flour mixture until blended completely
- 1 cup chocolate chips (I prefer semi-sweet).
Drop dough on baking sheet (I use a scoop to keep the cookie sizes equal, and a Silpat cookie sheet liner and bake for 8 to 10 minutes (turning sheet after 5 minutes).