As promised…I am going to share the secret behind my husband’s perfect chocolate chip cookies. It’s nothing crazy…no secret ingredient that we happened upon while vacationing in Whitman, Massachusetts (no, we have never actually been to Whitman…and if you don’t know the significance of Whitman, get to googling the chocolate chip cookie). The hubby’s secret is a rather simple one, but it is a simple one that literally makes the best cookies…you know, the ones that stay soft and fluffy, with just that little bit of crisp on the outside.
Here goes…
- 11.5 ounces semi-sweet chocolate baking chips
- 1 cup butter, softened
- 1 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla
- 2 1/4 cups flour, unsifted
- 1 tsp baking soda
- 1/2 tsp salt
Heat oven to 375˚. Stir flour, baking soda and salt in large bowl and set aside. Beat butter and sugar with mixer at medium speed until creamy. Add eggs and vanilla and mix at low until mixed thoroughly. Gradually add dry ingredients.
Drop onto uncreased cookie sheets (we use a small ice cream scoop for the perfect sized drop) and bake for 9 minutes, or until golden brown.
Did you see it? Did you catch the secret? The secret to the perfect chocolate chip cookie- that stays soft- is brown sugar. Brown sugar is more moist (hence the moisture of the cookie) than its white counterpart, and contains molasses, which is slightly acidic and causes the dough to stay firm rather than spread out into a thin, flat cookie. I told you it was a simple secret!
Try it on your next batch…the people who try them will appreciate it- and you 🙂
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