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Must-Make Chocolate Chip Cookies

by Jamie on September 21, 2009

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I have said it before, and I will say it again: I rarely make dessert recipes twice. There are just so many I want to try and so little time! However, there are certain recipes that are so tasty and receive such high praise, I just have to make them over and over. This week I will be showcasing two or three of those crowd pleasing recipes for you to read, review and make. Then you can just sit back, nibble a cookie and let your ego get enormous from all of the compliments you will receive!

The first recipe I will share with you is from bettycrocker.com and is for Extraordinary Chocolate Chip Cookies. I do not fling the word “extraordinary” around on a regular basis, because in my opinion it can be a pretty lofty claim especially in regards to baked goods, but believe me when I say that these are indeed extraordinary. Now I know that chocolate chip cookies can be a very personal thing because of texture preferences, but these really seem to please the vast majority of chocolate chip cookie eating peeps.

Well, except those weird people that are partial to flat, crispy cookies. You know who you are. Make these cookies once, and I guarantee you will make them again. Thanks for stopping by and have a fabulous day!


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Extraordinary Chocolate Chip Cookies

September 21st, 2009

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

Directions:

1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

2. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.

3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.


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{ 39 comments… read them below or add one }

Pamela September 21, 2009 at 6:50 pm

High praise, my friend! They look incredibly good. I guess I have just added another cookie to the "to try" list. Should I do this one first, or the NY Times cookie?? Either way, I don't think I'll be disappointed.

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Jamie September 21, 2009 at 7:01 pm

Pamela-

Both are really good, I got a ton of rave reviews from these ones though!

-Jamie

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thereddeer September 22, 2009 at 3:48 am

They look good – I might have to bookmark this one!

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Scott September 22, 2009 at 3:59 am

Jamie,
I will definitely try this recipe. Unfortunately, I am one of those who end up and like the flat, crispy variety. I am not a fan of the raised, cakey types, so I need something in between. I have been served some of the best cookies as an amenity at The Double Tree hotels and want a recipe something like them. By the look of the the cookies in your photo, I know they seem similar and cannot wait to try this recipe.
I know that I promised you photos of my confections made from the vanilla beans you sent me, but they turned out embarrassing to photograph. I need more practice in the pastry department.

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Linda September 22, 2009 at 4:43 am

love your site & ccc's…i will def try this recipe.. the ccc's from baked (new frontiers in baking) cookbook is super yum…
jamie, did you ever give those a try?

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NikiTheo September 22, 2009 at 6:29 am

What bothers me about this recipe is that it has always been my go to recipe. I'm not sure where it came from, but this is the exact recipe I've been using forever (yes, I have memorized it) and they ALWAYS come out flat!!!! What am I doing wrong? They are so good, but so flat! Still chewy, but FLAT!!!!!!!
someone please help!

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oneordinaryday September 22, 2009 at 6:32 am

These look awesome. Yum.

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BigSis September 22, 2009 at 7:34 am

These look incredible. I'm not a fan of thin crispy cookies, and these look nice and chunky. Perhaps substituting some shortening for part of the butter would be an idea for those folks who are getting flatter cookies than they want?

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sherri September 22, 2009 at 7:42 am

Okay- you've convinced me to try them!

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CaSaundraLeigh September 22, 2009 at 7:49 am

I rarely use "extraordinary" for different cookies either, but since you are the same, and you claim these are, I must try em soon!! About how many did you get out of this recipe–sounds like it would make a lot. Thanks!

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Avanika [YumsiliciousBakes] September 22, 2009 at 9:35 am

These cookies look delicious! I need to try them out, to confirm the 'extraordinary' title!!

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Leslie September 22, 2009 at 11:04 am

thin and crispy???BLAH YUCK!
I will take the huge soft and chewy ones any day, That is if the batter makes it into the oven!!

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Maria September 22, 2009 at 2:27 pm

I am craving cookies now. These look awesome!

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Nancy/n.o.e September 22, 2009 at 2:39 pm

I'll be marking this recipe! I finally baked the NYT cookies last week, but I don't think they top my old standby. Love the flat-ish chewy ccc's.

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TeaLady September 22, 2009 at 3:33 pm

Ditto on everyone. Adding to my list.

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Kaylen September 22, 2009 at 5:54 pm

I think I gained 6 pounds by reading this.
I am going to try this recipe for holiday cookies (because everything is fat free for the holidays, right??).

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Jennifer September 22, 2009 at 7:09 pm

These look amazing!!! Thick and chewy just how I like them!

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Karine September 22, 2009 at 7:27 pm

I love your cookies! They sounds so delicious!

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Martha September 23, 2009 at 10:05 am

The Cookies look great. They are called "The Ultimate CCC" in the Betty Crocker Cookie Book and are definitely a keeper.

For those whose cookies turn out flat here are a couple of suggestions – use part shortening. Since it has a higher melting point the cookies won't spread as much.

Also you can try adding a couple extra tablespoons of flour to your dough.

What works for me is to thoroughly chill the dough before baking the cookies.

I am having a Betty Crocker Cookie Cookbook Giveaway on my cookie website — http://www.best-ever-cookie-collection.com — for anyone interested!

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TM August 20, 2013 at 10:12 am

Hi! I also use the Ultimate Chocolate Chip Cookie from Betty Crocker’s cookie book so would you know how this differs from that? And which in your opinion is better? Thanks! :)

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Jamie September 13, 2013 at 6:35 pm

Hi TM,
I have not tried the Betty Crocker’s Deluxe Chocolate Chip Cookie recipe, so I really couldn’t tell you how they differ or compare. I’m sorry I can’t be of more help.
– Jamie

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Palidor September 23, 2009 at 5:01 pm

They look amazing! I'd definitely say they are extraordinary.

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daniel vincent john September 23, 2009 at 10:05 pm

making these on saturday.

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hazabaza September 24, 2009 at 3:21 am

man these look incredibly awesomely beautifully delicious… I'm gonna make these with my daughter sometime soon – cant wait!!!

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Karly October 1, 2009 at 1:46 pm

I just finished making these and you would think that as someone who bakes quite often, I would have realized that four cups of flour in my cookie dough was going to mean I'd end up with, oh, eleventy billion cookies, but no. I didn't realize that. Not that I'm complaining, mind you, I'm just sayin'. This recipe makes a heck of a lot of cookies! Now, if you'll excuse me, I have some more cookie dough to pop in my oven.

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alicechi December 12, 2009 at 8:58 pm

Can i use any kind of all purpose flour or does it have to be the one you mentioned? thx

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Michelle January 25, 2010 at 7:35 pm

These are my favorite go-to cookie recipe! I have even used 1/2 butter and 1/2 shortening to make them a little bit softer. They even seem to get better when you leave the dough in the refrigerator overnight. I love your blog – thanks for sharing – you have a lot of great recipes that I will be trying out in the near future!

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Jamie January 25, 2010 at 8:36 pm

Michelle-
Thanks so much! I greatly appreciate your kind words!
-Jamie

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Rachel March 23, 2010 at 12:56 am

I loved your recipe. You can read about my chocolate chip cookie-off against a top Napa chef’s recipe (hint: yours totally won).

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Swats July 23, 2010 at 9:39 am

Hi Jamie, I tried this recipe and it really turned out amazing.Was impressed as this was the first time I had tried my hands at baking cookies. Thanks for sharing the recipe. Next time I’ll try baking these with wholemeal flour. You think they would turn out good?

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Lori October 15, 2010 at 1:40 pm

These are the best choc chip cookies I’ve ever made! I’m constantly trying out new chocolate chip cookie recipes in the quest for “the ultimate” one. I think my search may be over! My kids will be the real test when they’re home from school, but this mom thinks they ROCK!!!

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Aprendelo August 1, 2011 at 7:01 pm

Had to make these irresistable-sounding galletas today! Finally though the dough is in the freezer, waiting for when it’s not so hot! And for camping =) it looks like a most delicious chunk of sweetness sitting in its container, mmmmm

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Jess June 20, 2012 at 1:13 am

They look divine! I’m still in search of a perfect recipe.

I’m not familiar with cup measurements for butter. How much is 1 1/2 cups of butter in grams?

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Melyssa July 11, 2012 at 9:58 pm

Hey! I just baked these and they came out amazing, although I’ll have to agree with some of you guys they came out a bit flat. Of course I don’t mind because I love a crispy cookie, but my boyfriend prefers them a bit chunky. Regardless, I’ll be making these often! :) Thank you for the recipe!

Ps. I linked my tumblr page where I uploaded a picture of how they came out.

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Aya B. December 3, 2012 at 8:20 am

Oh my God… 4 cups of flour!!
How many cookies you made ;D
I keep on going back and forth to this recipe… wanna make it…

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Aya B. December 3, 2012 at 9:47 am

Wohooo… I made it. and it turned out amazing.
Though I cut down the sugar cause I prefer my desserts not too sweet
Thanks for all of your awesome recipes
BTW: the recipe made me 31 relatively large sized cookies.

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Enaam January 2, 2013 at 4:42 am

OMG! These cookies are Really good!! I baked them yesterday for the second time and I add chunks of Lindt milk chocolate…Sooooo Good…

This will be my Number 1 cookie recipe…

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MBA January 4, 2013 at 9:21 am

Enaam-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie

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Anna May April 14, 2013 at 9:43 am

Must’ve expected too much, it turned out as a plain Jane cookie. :(

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