The BEST chocolate chip cookies you will ever have.
Preheat oven to 375 degrees (350 if using convection)
2 2/3 c. Unsalted Butter (soft but NOT melted)
2 c. Brown sugar (packed)
4 tsp. Vanilla
6 c. Flour
2 tsp. Baking soda
2 tsp. Salt
2 c. Chopped nuts (optional)
2 (12 oz.) package chocolate chips – I really just eyeball it. (semi-sweet or dark is awesome)
Mix all the wet ingredients in one bowl and all the dry ingredients in
a larger bowl (except nuts & chips) Slowly mix in the dry ingredients
into the wet. Mix it up until batter is smooth and thick (I use the cookie paddles for my bread mixer because it seems to fluff up the batter some.) once everything is mixed well, add the chips (and nuts, if using them)
Now comes the part everyone hates. You have to CHILL the cookie dough. I know you just want to eat these things immediately, but you can’t you have to wait. There is so much butter in these babies that if you cook without chilling, your cookies will be flat. Flat is bad. Thick is good.
Scoop onto room temperature cookie sheet. If you don’t want to reduce the mess, and I never want a mess, line your pans with foil. I use a 3 in cookie scooper to get a perfect shape every time.
Place in PREHEATED oven (if it’s not preheated, you may as well give up on the perfect shape).
3″ cookies will take 10-12 min. 1″ cookies will take 8-10 minutes. You might have to play with the temp and time some as it seems to vary oven. I cook them for 12 minutes in my convection oven and get perfectly cooked cookies everytime.
This recipe makes 48 3” inch cookie – plus a little left over cookie dough for those little fingers that keep dipping into the batter. I’ll never really know how many it makes because we always pick at the dough…
When you make these cookies, you are not doing it lose weight. These cookies every bit of goodness that should be in a cookie. So just enjoy.