How To Make The Best Homemade Chocolate Chip Cookies!

For years I've been receiving compliments about my delicious homemade cookies - especially my Homemade Chocolate Chip Cookies - so it's time to share my secrets with the world!

Truth be told, this is just a minor tweak from a recipe that I found on the back of a bag of chocolate chips. That one little tweak to the recipe makes a huge difference, though. I also have a couple of tricks during the preparation that lead to consistently excellent results for this Chocolate Chip Cookie recipe.

Put all that together and you've got some Dangerously Delicious Cookies - possibly The Best Chocolate Chip Cookies Ever!

Chocolate Chips or Chocolate Chunks?

This recipe calls for Chocolate Chunks instead of Chocolate Chips - the difference is worth the effort of seeking out the larger chunks at the supermarket!

Mix in some Peanut Butter Chunks for an Amazing "Peanut Butter Cup Cookie"!

For Best results, Use a Standing Mixer and a Baking Stone !

You can use a hand mixer instead of a stand mixer, but the stand mixer makes everything about this recipe much more convenient! If you don't already have a stand mixer, check out some of these best-sellers, available from Amazon.com.

These KitchenAid Standing Mixers are built to last, and they are well worth the investment - they're so sturdy they could one day become a family heirloom!

Baking Stones are on my must-have list of kitchen tools! I was never a believer in the idea of using stone bakeware until I received one as a gift a few years ago.

The difference in the results when baking cookies and pizza is amazing! The bottom turns out crispy without over-cooking the center of the cookies or pizza dough.

I like to use parchment paper or a non-stick Silpat Baking Mat on top of my stoneware to protect the surface - the hot stone can absorb the fats in baked goods and this can lead to discoloration and "off" flavors being transferred to the foods over time.

• Baking Sheet or Baking Stone
• Non-Stick Baking Mat (or Parchment Paper)
• Standing Mixer
• Wire Cooling Racks
  
• Small Mixing Bowl
• Cling Wrap

1. In a Small Mixing Bowl, combine the Flour, Baking Soda and Salt. Set aside.
2. In the Large Bowl of the Standing Mixer, add the chunks of Butter and the Sugars.
3. Cream together the Butter and Sugar at medium speed.
4. Once the Butter reaches a smooth consistency, add the Vanilla Extract.
5. Add the Beaten Egg and mix to combine.
6. Gradually add in the Flour mixture, about a 1/2 cup at a time. Scrape down the mixing bowl after each addition to ensure even mixing.
7. Mix in the Chocolate Chunks and optional Walnuts.
8. Remove the Bowl from the Mixer and cover with Cling Wrap.
9. Refrigerate the Dough for at least a few hours. If you can avoid the temptation, the results will be even better if you leave the Dough to sit for 24 hours!

1. Preheat the oven to 375 degrees. Place the Baking Stone in the oven while it is preheating.
2. Remove the chilled Dough from the refrigerator.
3. Place the Non-Stick Baking Mat (or Parchment Paper) on the Baking Sheet or Stone.
4. Use a teaspoon to scoop out rounded balls of Dough.
5. Place the Dough balls on the Baking Sheet/Stone about 2 inches apart.
6. Bake 8 to 10 minutes - the Cookies should be brown around the edges and still a bit "doughy" in the center.
7. Remove the Baking Sheet/Stone from the oven and let it rest for a few minutes.
8. Transfer the Cookies to a Wire Cooling Rack and let cool completely.
9. Makes 3 to 4 dozen cookies, depending on size.

I was inspired to play around with a few different recipes before I settled on this one. The inspiration came, as it often does, from my favorite cooking show - "Good Eats" on FoodTV.

Here's a video that explains how tweaking the ingredients has a huge effect on the end results!

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