This recipe is an adaptation from the "Best Cooky of 1935-1940" recipe found in Betty Crocker's Best Cookies Cookbook. It is a a soft, chewy chocolate chip cookie that has maintained its texture and taste despite some substitutions.
Tip: Cookies are best fresh! Freeze cookie sized dough balls on a cookie sheet. Remove when solid and place in a freezer bag. Then, bake up a few cookies at a time when you want a warm, tasty treat.
Prep time:10 minutes
Cook time:8-10 minutes
- 2/3 cup organic butter
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar (packed)
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups organic, unbleached and unbrominated flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon quality salt
- 6 ounces semisweet chocolate chips (~1 cup)
- Egg beater or eletric mixer
- Cookie sheet(s)
- 2 teaspoons
- Thin metal spatula
- Wire cooling racks
Step 0. Preheat the oven to 375 degrees.
Step 1. Cream the moist ingredients
Cream together the sugars and butter.
Add the egg and vanilla and beat until fluffy.
Step 2. Finish the dough
Sift together the salt, soda and flour.
Blend them into the batter.
Stir in the chocolate chips by hand.
Step 3. Make the cookies
Drop rounded teaspoons of dough about 2 inches apart on an ungreased baking sheet.
Bake 8-10 minutes or until delicately browned at the edges.
Cookies should still be soft in the middle when you remove them from the oven.
Cool slightly, about 1-2 minutes, before removing from baking sheet with a thin metal spatula.
Place cookies on a wire rack to cool.
Surprise version: Add chocolate covered raisins instead of chocolate chips
Peppermint versions: Add 1/2 cup crushed peppermint candy or mint chocolate chips.