The hunt for the best chocolate chip cookie recipe has been ongoing for years, although I think I may have already captured it years ago. I have tried so many recipes for chocolate chip cookies. Every time I try a new one I am annoyed I even thought to attempt another recipe. I have a great recipe and yet I am always looking for something “better.”
Tonight I tried a recipe that is a Paradise Bakery copycat. Although they do have good cookies, I was actually not thoroughly impressed. It made roughly about 18 cookies; they were alright, nothing special about them. I must say no matter what recipes I try I am still stuck with my Betty Crocker Recipe that I have made for years and adapted to make it my own. They always gets compliments and asked to be made multiple times. The only thing that has come close would be my Oreo stuffed chocolate chip cookie recipe, that is a delicious recipe but I have never attempted this recipe without the Oreos in fear that I will not be as impressed once again. The trick to Betty Crocker’s recipe is that you beat the mixture until fluffy before adding the flour. This trick literally makes the difference every time. I tried it tonight with the Paradise Bakery recipe and was left with no success.
Ingredients
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup butter, softened (I almost melt the butter entirely but leave a couple chunks)
- 1 teaspoon vanilla
- 1 egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup coarsely chopped nuts (I omit this)
- 1 package (12 ounces) semisweet chocolate chips (I usually only use about 1 cup or half the bag due to the fact I think less is better, my husband would disagree and go for 2 cups)
Preheat oven to 375
Combine the first three ingredients and beat very well. Add vanilla and egg and beat until fluffy. This is the trick; you must beat until fluffy 1-2 minutes. Mixture should turn whiter. Once fluffy and white, add the flour and beat another 1-2 minutes. Now you may add the remaining ingredients and place on a cookie sheet.
Bake 8-10 minutes. I bake exactly 8 minutes. My oven does not overcook at 8 minutes and they may look as if they need another minute or two, but as soon as you pull them out of the oven they will cook another minute or two on the cookie sheet so be sure not to overcook.
Let them cool just enough so that you can transfer to a wire rack or cookie platter. In the mean time you may sneak a couple bites and see if they make your taste buds happy. :)
I must say these are the best, yet most simple recipe. I am not sure as to why I keep making different recipes but after tonight I was very unhappy with them and won’t be making them again. This is the exact reason I had to come and write about Betty Crocker because they just do not compare.
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