The Lowdown on Chocolate Chip Cookies

There are two types of people: Bakers and non-bakers. I am 150 percent totally a baker.

So, I bring to you with great joy the most fantastic recipe for classic chocolate chip cookies ever. Of course, it's from my girl Betty Crocker. Look how gorg:

Perfect color and texture!

Now, I was born and bred on the chocolate chip recipe right on the back of the Nestle's chocolate chips. And sometimes, the final result was awesome but more often than not, the cookies were flat, sticking to the pan and not to my level of perfection that I often reach when baking.

So, I declared in November the Nestle's recipe was officially dead to me, and it was time to move on. Afterall, I do have a reputation to protect.

I also did extensive research on how to produce desirable chocolate chip cookies. Because I go big or go home on topics of which I obsess. So it seems this fact is key: Bake one cookie sheet at a time. All of these years I was doing the top-bottom switcharoo. Of course, baking one sheet solo adds more minutes to the whole process, but I do try to bake when I'm free as a bird (ha).

Also at issue is the number of eggs. Nestle's calls for two; Betty calls for one. I use extra large eggs in baking and cooking and life, so I think that is one reason the Nestle's recipe doesn't work out for me.

The Betty Crocker cookies turned out crispy on the outside, chewy and delicious on the inside and the best part was they totally did not stick to the pan upon removal. Score!

Chocolate Chip Cookies
From "Betty Crocker's Cookbook"
Makes 4 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup unsalted butter, softened
1 tsp. vanilla
1 egg
2 1/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 bag (12 ounces) semisweet or dark chocolate chips (2 cups)
1 cup coarsely chopped nuts, if desired

Heat oven to 375 degrees Fahrenheit. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.

On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a #70 cookie scoop.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.