Perfect Chocolate Chip Cookies
These cookies are about the most Perfect Chocolate Chip Cookies ever! I love every kind of version of Chocolate Chip Cookies. I can remember making them at a friend’s house when I was about 7 or 8 years old. Her mother was very indulgent and let us “play” in the kitchen. That particular batch was a little goopy and flattened out in the pan when they baked, but we still gorged ourselves on them. 🙂 I can also recall how I love to order these chocolate cookies for delivery!
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A couple of months ago we sampled these jewels at our Thursday night Bible study/connection group. I begged for the recipe. Donna had taken a recipe from the back of a bag of Gold Medal unbleached flour. It was called Perfect Pecan Chocolate Chip Cookies. Those cookies aren’t on their website any more, but this recipe is the closest to the original recipe she gave me. It’s very rare when a recipe calls for unbleached flour. Since that’s the only kind I use for baking I knew I had to give their recipe a try.
Donna added a half a bag of miniature chocolate chips to the recipe. I added a whole bag. So this scrumptious recipe has double the chocolate chips. I also left off the pecans since Donna made hers without them. Oh my! These cookies were so good.
Let me make a suggestion for those of you who want to make this or any other cookie recipe on my blog. Make sure you stir the batter long enough when mixing everything together. When you’re dealing with 4 cups of flour, it may take 5 minutes to get all the flour worked in appropriately. Make sure every bit of flour is stirred up from the bottom of the mixing bowl so it is worked in and the mixture adheres together. Too many people fail to stir thoroughly and then complain because the mixture is dry. KEEP STIRRING!
I use very heavy metal spoons for stirring that my husband purchased at a restaurant supply years ago. They are very strong for batches of cookies where you use this much flour (or are doubling or tripling the recipe). Wooden spoons are okay but heavy metal spoons really work through the dough a lot better.
I always rotate my cookie sheets on racks while baking. I try to keep them in the middle to the top of my oven as it tends to overcook on the lower racks. I change the pans out every six to seven minutes while baking. The cookies bake more evenly this way instead of some of the cookies turning out too brown on top or too brown on the bottom.
However, because you open the oven once or twice during baking times, the heat escapes. This means you usually have to add additional time to the recipe for the cookies to bake sufficiently. If you’re still getting an indentation when you lightly touch the cookie (even after 15 minutes) then they need to bake a little longer. When I’m baking two racks at a time, the cookies usually take almost 20 minutes before they’re done. Remember, each oven is different. You’ll have to make adjustments for your oven. But this is how I’ve baked cookies since my mom first showed me over 50 years ago.
We loved, loved, loved how Perfect Chocolate Chip Cookies turned out. If you’re a Chocolate Chip Cookie addict, you’ll gorge yourself on these perfectly amazing cookies. 🙂
Perfect Chocolate Chip Cookies are heavenly!
Having a mixture of regular semi-sweet chocolate chips and the miniature chocolate chips makes these cookies extra chocolaty. We loved them. 🙂
You can see how much chocolate is in each bite. Some Chocolate Chip Cookie recipes chintz out on the chocolate. Not this one.
Donna’s cookies were really large like this one, so I used a large cookie scoop to measure out the dough. The cookies baked up big and beautiful.
Here’s what I did.
I used these ingredients. Notice one bag is regular semi-sweet chocolate chips. The other bag is mini chips.
Soften butter. Add brown sugar, sugar, baking soda, salt, eggs and vanilla.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add miniature chocolate chips and regular semi-sweet chocolate chips.
Stir, stir, stir to combine. This may take almost 5 minutes to get the mixture stirred adequately.
DO NOT GREASE YOUR COOKIE SHEETS! Scoop dough in a large cookie scoop and place on ungreased cookie sheets.
Bake at 350 degrees about 12-15 minutes until lightly browned. My cookies took 18 minutes to bake completely. This is what they looked like just out of the oven. I rotated the cookies on racks about every 7 minutes while the cookies were baking.
As the cookies, cool, they will sink slightly. That’s okay!
These cookies are terrific for tailgating parties or potlucks.
Perfect Chocolate Chip Cookies are great for birthday parties, taking to soccer or hockey practice or any kind of activity you take your kids or grandkids to.
I recommend these spectacular cookies for holiday baking and Christmas Cookie Exchanges too. Save the recipe!
If you love Chocolate Chip Cookies, you’ll love this recipe.
Here’s the recipe.
PERFECT CHOCOLATE CHIP COOKIES
(Recipe adapted from Donna Rowell, Providence Church, Frisco, TX; source: Gold Medal Flour, originally from Perfect Pecan Chocolate Chip Cookies)
Perfect Chocolate Chip Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 1/4 cup cookie scoop
- measuring cups
- measuring spoons
- 3 wire cooling racks
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar packed
- 1 tbsp. real vanilla extract (tablespoon--not teaspoon)
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 tsp. baking soda
- 1 tsp. sea salt
- 12 oz. pkg. semi-sweet chocolate chips
- 12 oz. pkg. miniature semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
- Stir in flour and both kinds of chocolate chips.
- Stir very thoroughly; this may take 4-5 minutes.
- With a large cookie scoop, scoop cookie dough and place onto ungreased cookie sheets approximately 2-inches apart.
- Bake 12-15 minutes or until lightly browned.
- Rotate cookies on racks every seven to eight minutes while baking.
- Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
Notes
Recipe adapted from Gold Medal Flour.
© Can’t Stay Out of the Kitchen
Nutrition
Perfect Chocolate Chip Cookies will knock your socks off!
If you’re suffering from sweet tooth cravings, these cookies are just what you need!
Who’s ready for a dose of chocolate?
It’s time to dig in! Enjoy.
You may also enjoy these delicious recipes!
Ice Cream Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 1 spatula
- 1 1/4 cup cookie scoop
- measuring cups
- measuring spoons
- 3 wire cooling racks
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar packed
- 1 tbsp. real vanilla extract (tablespoon–not teaspoon)
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 2 tsp. baking soda
- 1 tsp. sea salt
- 12 oz. pkg. semi-sweet chocolate chips
- 12 oz. pkg. miniature semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
- Stir in flour and both kinds of chocolate chips.
- Stir very thoroughly; this may take 4-5 minutes.
- With a large cookie scoop, scoop cookie dough and place onto ungreased cookie sheets approximately 2-inches apart.
- Bake 12-15 minutes or until lightly browned.
- Rotate cookies on racks every seven to eight minutes while baking.
- Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
4 Comments
jk
March 14, 2022 at 6:19 pm
Thanks for the post. My question is: should I use a liquid measuring cup for the sugar and flour as shown in your picture to duplicate this recipe as you have made it? I was taught to use dry measuring cups for those ingredients.
Many thanks.
Teresa
March 15, 2022 at 1:53 pm
Hi there. I’m an old-fashioned cook that didn’t grow up with all the fancy cooking utensils that are in use today. I’ve always used the liquid measuring cups to measure the dry ingredients. Never had any problems. If you prefer using dry measuring cups, use those. Enjoy.
Kim Lange
March 14, 2022 at 2:24 pm
These look so scrumptious Teresa!!
Teresa
March 14, 2022 at 3:23 pm
Thanks, Kim. They are so, so good. 🙂