family favorite- chocolate chip cookies

it took me so many tries before i perfected this cookie dough recipe. it was the oven temperature and bake time i was particular about. i like a soft and tender cookie, not a fluffy, mealy cookie. i toyed with the baking powder to flour ratio, tried not to over-blend the flour, and changed the chocolate chips combination. i changed the sugar from granulated to only brown sugar, put in just under 1 tsp of baking soda, add the flour and chocolate chips at the same time, and mix the flour just until the flour streaks are gone. i also refrigerate the dough before baking the cookies, bake at a lower temperature, for a shorter time and leave the cookies on the baking sheet for a bit before putting them on the cooling rack. viola. soft cookies every time.

Maggie’s Ultimate Chocolate Chip Cookies

1 cup room temperature margarine or unsalted butter

1 ½ cup brown sugar

2 eggs, room temperature

2 tsp vanilla

2 ½ cups flour

½ tsp salt

Just under 1 tsp baking soda

1 tsp cinnamon

¼ tsp nutmeg

2 cups chocolate chips- I use a combination of milk and semi- sweet

Preheat oven* to 325°F.

Cream together sugar and margarine until smooth. Add eggs, one at a time, mixing well after each  egg. Add the vanilla and mix well until dough is smooth. 

Sift together flour, cinnamon, nutmeg, salt and baking soda. Mix into creamed mixture. 

Add the chocolate chips and flour together. Mix dough until flour is just blended in. 

Refrigerate the cookie dough for at least half an hour before baking.

 Drop by small spoonfuls onto nonstick cookie sheet, about one inch apart.

     

Bake for 6- 8 minutes, until the bottoms are light golden brown and tops are undercooked.

Remove from oven and leave on cookie sheet for 5 minutes.  Cool and enjoy.

*For convection ovens, preheat oven to 300⁰F and bake for exactly 7 minutes. 

until next post- maggie