I have to confess; I like most of the chocolate chip recipes that I try. I am pretty easy to please when it comes to this chocolaty treat. But there definitely are recipes that stand out for me. I like a cookie that is a little crispy and a little chewy too. I don't like them too overloaded with chocolate chips because I like to taste more of the buttery cookie. And I like a recipe that makes a lot of cookies. If I am going to take the time to make them, I want lots and lots of them to share.
One of my favorite recipes is this recipe here that I have been making for years. It has always been my go-to recipe because the cookies taste great and it makes a ton. But I think I may have found a new favorite. I had seen this recipe many times in magazines. You probably have too. It is the McCormick Vanilla Rich Chocolate Chip Cookie recipe. I knew they would be good; extra vanilla can never be a bad thing. I finally cut it out and gave it a try. I think I may have found a new favorite. These cookies come out with a really great buttery/vanilla flavor with just the right amount of crispy and chewy and cookie-to-chocolate-chip ratio. They bake up nice, not too thin, and the recipes makes a good amount of cookies, perfect for sharing, about five dozen.
One trick that I learned about chocolate chip cookies is that if you let the dough sit in the refrigerator for, at least, 30 minutes, you will have a better chance that the cookies won't flatten too much and spread. So give them a try. They might be your new favorite too:)
To make these chocolate chip cookies, start the usual way by mixing together the dry ingredients in a medium bowl. Mix together 3 1/4 cups of flour, 1 teaspoon of baking soda, and 3/4 teaspoon of salt.
In a large bowl, beat together 1 1/3 cups of softened butter and 1 1/4 cups of granulated sugar and 1 cup of firmly packed light brown sugar on medium speed until light and fluffy.
Add 2 eggs and 4 teaspoons of vanilla and mix well. Gradually beat in flour mixture on low speed until well mixed.
Stir in one 12-ounce package of chocolate chips. You can also add 1 cup of coarsely chopped walnuts if you like.
Now this is not in the recipe, but at this point, I put my dough in the refrigerator for, at least, 30 minutes. This will help to prevent the cookies from flattening and spreading too much. Remove from fridge and drop by rounded tablespoons about 2 inches apart on ungreased baking sheets. Bake at 375 degrees F for 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wireless racks to cool completely.
McCormick Vanilla Rich Chocolate Chip Cookies
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
4 teaspoons vanilla extract
1 package (12 ounces) chocolate chips
1 cup coarsely chopped walnuts, optional
(Note: I put the mixed cookie dough in the refrigerator for, at least, 30 minutes before baking. This helps to prevent the cookies from flattening and spreading.)