It’s been raining here in Southern California, and when it rains, I feel like baking! There is nothing like the smell of freshly-baked chocolate-chip cookies filling the house on a chilly day.
This is my “secret” recipe taken from Sunset Magazine years ago when they published an article on the best recipes for cake-like, traditional, and crispy-chewy cookies. I tried them all, but the crispy-chewy is my favorite. I say “secret” because they are so good, my friends and family think there’s some magic in the recipe. Magic, no. Science? Yes! The recipe was tweaked over and over again to create the exact balance of ingredients for each of the 3 favorite textures. I strongly recommend baking these on Silpat-lined cookie sheets for even browning.
I know, I know …. they’re only chocolate chip cookies, right? Wrong!!! In fact, this recipe is so uniquely yummy that every time I bake these for friends or get-togethers, I become elevated in status to Baker Supreme. Sadly, I cannot take credit for these crispy-yet-chewy morsels. I do, however, freely share the recipe with my dearest friends (including any of you darlings that actually read the stuff I post). Here it is. I promise you will not be disappointed. What is especially great about this recipe is that there is no mixing wet/dry ingredients in separate bowls! Hope you love them as much as I do, and please give me your feedback!
- 1 cup softened butter
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1½ cups chocolate chips
- 1 cup walnuts or pecans (optional)
- Preheat oven to 375.
- Using an electric mixer (I use a Kitchenaid), beat butter for 30 seconds.
- Add both sugars, baking soda and salt; beat until combined.
- Beat in egg and vanilla.
- Beat in flour, 1 cup at a time.
- Stir in chocolate chips and nuts.
- Bake 10-12 minutes, depending on how large you make your cookies.
- Cool 5 minutes on cookie sheet before transferring to cooling rack.
- Tip: Make sure the edges are brown - the caramelized sugar is heavenly!
- Note: Nuts are optional-when baking these for kids, I usually omit nuts, just in case someone's allergic.
Nuts are optional-when baking these for kids, I usually omit nuts, just in case someone's allergic.
My Kitchenaid mixer is so powerful, I can have this cookie dough ready in a snap!