The Best Chocolate Chip Cookies – Heather’s

For years I was using the recipe on the package, and then I tasted Heather’s recipe. Oh my goodness, her’s were so much better. Using real butter and more brown sugar than white, really makes a difference. I worked with Heather in 2000 at Mesa Airlines and I don’t remember her last name, but I sure do remember the cookies. Once I got over the shock, that her’s were better, I embraced them as my own. WP_20160704_13_35_19_ProAdding salt was the only change and I adjusted the bake temperature. Remember, always make the recipe as written the first time. Once you know what it should taste like, than you can “tweak” it.
The Best Chocolate Chip Cookies
2 sticks of butter, softened
1/2 C. sugar
1 C. packed brown sugar
2 eggs (always use large)
1 t. vanilla
1 t. salt
3 C. all-purpose flour
1/2 t. baking soda
2 C. Chocolate chips (semi-sweet)
1 C. chopped nuts (Walnuts or Pecans, optional)
With an electric mixer, cream together the butter and sugars. Next, mix in the eggs and then the vanilla. Make sure all is incorporated and gradually add in 1/2 mixture of flour, baking soda and salt. Once combined, add the rest of the flour mixture. Add in the chips and nuts a little at a time. Once completely incorporated, let the dough rest at least 15 minutes or refrigerate. Spoon large tablespoons of dough (walnut size)on to a prepared pan(foil or parchment paper lined), space them 3 across and no more than 5 rows. Bake them at 350″ for 5 minutes, rotate and bake 5 more minutes. You are looking for golden color on the bottom & the tops should have a little shine. Cool and enjoy! This recipe makes 5 dozen. WP_20160704_12_17_51_ProWP_20160704_12_42_40_Pro
Just a side note, you cream the sugars and butter together because if you don’t the dough has a burned taste. I don’t know the science. but one day my daughter Cynthia asked why and so we made the cookies without creaming first and the result was not good. Sometimes, the right answer is “because I said so”. For years we made cookies for family and mailed them all over the country, for Christmas gifts. You can also make “freezer” cookies, just spoon the dough balls on parchment paper, once frozen, put them in a freezer bag. When ready to bake, just place on cookie sheet, thaw (10- 15 minutes) and bake. Please let me know what you want to see and hear and don’t forget to share me.
Remember to Be Nice, Be Kind & Be of Service
Pat Green

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