Highly Persuasive Chocolate Chip Cookie Recipe

After trying several chocolate chip cookie recipes, I stumbled upon one in October 2005 that made me set all the others aside. Over the past 16 years, I’ve made this recipe countless times. I’ve tweaked it here and there to improve it. Now, this is the family’s favourite chocolate chip cookies. It makes 3 1/2 dozen.

Cookie recipes are tricky. I’ve improved my method, yet I still think I can do better. That doesn’t mean the cookies aren’t good. They are delicious. I’ve seen mine disappear within 24 hours. My kids, their friends and even their ex-girlfriends love these cookies.

Step 1

Put margarine in a large glass or steel bowl and put in oven on the lowest setting. My old stove, original from 1972, has a warm setting, which is perfect to warm up the bowl and make the margarine exceptionally soft. Usually, this takes 20 minutes.

Step 2

While the margarine is softening like it’s a hot July day, mix in a smaller bowl:

  • 3 cups of flour (I use unbleached)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (I use sea salt)
  • 1 cup chocolate chips of your choosing (this might be sweet or semi-sweet chocolate chips, peanut butter chips, mini chips, etc.)
  • Optional: a handful of chopped walnuts or sliced almonds

Step 3

Once the margarine is soft, add to the bowl, stirring on each addition:

  • 1 cup white sugar
  • 1 cup lightly-packed brown sugar
  • 2 eggs
  • 2 teaspoon vanilla

Step 4

Once the margarine mixture is mixed well, add the flour mixture. Mix well then put in the fridge for 30 minutes.

Step 5

After 30 minutes, spoon out cookie-size portions and place on cookie sheet. After I have a pan filled, I quickly mould each one into a roundish shape and stick three chocolate chips on each one. I mean presentation is everything, and this gives every cookie three chips to make them look delicious.

Remember, these will double in size, so space them accordingly. On my sheets, I fit 12 cookies with plenty of room in between.

Baking

Preheat oven to 350 degrees Fahrenheit. Bake for 7 to 10 minutes, depending on your oven. Mine cooks fast, so 8 minutes is great. After your first pan, you’ll know if you have to increase or decrease time. One minute makes a huge difference.

Place on rack to cool. Keep little fingers away from the cookies for a few minutes or like my boys, they’ll burn their fingers on hot chocolate.

When the cookies first come out of the oven, they are puffy looking.

After they cool, they deflate.

These chocolate chips cookies have persuasion power. One night years ago, when my kids were all younger than seven, I was pulling them out of the oven and said, “Only kids with pyjamas on get cookies.” I’ve never seen a kitchen empty so fast. One of my sons slid across the table to race out the door.

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