I'm trying to get the perfect chocolate chip cookie these days, so I've already tried about four different recipes just last week.
One of them was the turtle cookies I posted a few hours ago, which was awesome, but that technically wasn't a chocolate chip cookie, and they had nuts in them.
This one's more of a pure, classic version:)
Of course, they're huge, soft, thick, moist, and chewy - just how I like'em!
I usually try to underbake my cookies so that there's a little cookie doughy bit inside:)))
And these cookies certainly gave me that!
Jumbo Chocolate Chip Cookies
makes 1 1/2 dozen 5-inch cookies
Recipe from Betty Crocker's New Cookbook
3/4 cup granulated sugar
3/4 cup packed brown sugar*
1 cup butter, softened
2 1/4 cups all purpose flour**
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 375F.
Mix sugars, butter, and egg in a large bowl. Stir in the flour, baking soda and salt.
Stir in the chocolate chips. Drop dough by 1/4 cupfuls onto an ungreased cookie sheet, leaving 3 inches between cookies.
Bake 12 to 15 minutes or until edges are set but the center is still soft. Let the cookies cool for about 2 minutes on the cookie sheet, then transfer to wire racks and cool completely.
*I used splenda brown sugar blend, just to make it a little healthier:)
**I used 2 1/4 cups of self rising flour and omitted the baking soda and salt.
For regular sized cookies, drop by heaping tablespoons about 2 inches apart and bake for 8 to 10 minutes. Makes about 4 dozen.