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Ultimate Chocolate Chip Cookies

These Ultimate Chocolate Chip Cookies are crispy on the edges and chewy in the middle.  Absolutely perfect!!  They even stay fresh for several days (not that they’ll last that long).  These really are excellent cookies.  Keep your dough in the fridge between batches. The warmer your dough (and butter) is, the more it will spread.

Also, make sure and fluff your flour before measuring it.  Use a spoon to add it to your measuring cup, don’t be tempted to scoop the flour.  Better yet, use a scale.  It’s one of my most valuable kitchen tools.  A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams.  You will be using 3 cups which is 12 3/4 ounces or 360 grams.

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Ultimate Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Do NOT scoop your flour (this will lead to a dense, tough cookie). Instead, before measuring, you need to aerate your flour. As it sits in the container it gets compacted. Use a fork to aerate your flour (fluff it up) then spoon it into a measuring cup. Finally, level off the cup with the back of a butter knife. I f you have scooped properly, a cup of flour should weigh 4.5 ounces or 120 grams. 

Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Betsy Edwards
Ingredients
  • 1 cup (2 sticks) butter (softened)
  • 1 cup granulated white sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons water
  • 3 cups (12.75 ounces or 360 grams) all-purpose flour (Spooned, not scooped)
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 2 cookie sheets with parchment paper.
  3. Cream together the butter, white sugar, brown sugar, 1 teaspoon salt, 1 teaspoon baking soda and 1/2 teaspoon cream of tartar until smooth. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla and 2 teaspoons water. Stir in flour, 1 cup at a time, then stir in chocolate chips. Drop dough by walnut-sized spoonfuls onto the prepared pans. Flatten balls slightly.

  4. Let dough refrigerate for 1 hour.
  5. Bake for about 10 - 11 minutes in the preheated oven, or until edges are light golden brown and center is slightly under-done looking.
  6. Cool slightly then remove from cookie sheet. Finish cooling on a wire rack.
MAKE AHEAD NOTE:
  1. May be stored, covered, in refrigerator for up to 3 days or in freezer in a freezer bag for up to 8 weeks. 

 

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