Way back in 2011, I put my family through the torture of trying to replicate my sister-in-law’s chocolate chip cookies (https://oldhwysixwest.wordpress.com/2011/08/28/the-cookie-quest-2/).
7 years (and no kidnappings) later, I’m close enough for the big reveal… it’s what Aarin said: “I just use the recipe on the back of the yellow (Nestle’s) package.”
- SALTY, sweet cream butter. Usually Land O’Lakes. Soften 2 sticks. Try not to use the microwave for this– it makes it too melty.
- Cream butter with 3/4 cup granulated sugar and 3/4 cup brown sugar (DO NOT PACK THE BROWN SUGAR!!! Sorry, Mrs. Cheatwood). I use a Kitchen Aid hand mixer.
- In separate bowl, sift 2 and 1/4 cups of Gold Medal all-purpose flour (do not level these off, but don’t heap them up, either), 1 teaspoon iodized salt in the blue box, and 1 rounded teaspoon Arm & Hammer baking soda.
- Add 2 eggs, shells off, to the butter and sugar. I start the mixer slow, work up to about 3/4 max speed and beat until it’s the consistency of toddler snot.
- Add the vanilla. Mexican is best. I usually let a little extra overflow the teaspoon. Mostly because I’m not paying attention.
- Add the flour a heaping spoonful at a time, or until the oven is preheated, which is usually about 4 spoons in, then dump the rest of the flour in the bowl.
- Add 2 packages of chocolate chips and mix by hand.
- Pecans optional if your kid has braces. Or makes a 33 on her ACT– in the 9th grade. Then, and only then, can you skip the pecans.
- And finally, the piece de resistance, the ultimo techniquo, the secret technique for perfect cookies is … the COOKIE SCOOP!
- Cool cookies on wire racks.
- Makes about 4 dozen.
- Takes about an hour to make and 2 weeks in the gym to recover.