Who doesn’t love a good chocolate chip cookie? It really is the cookie that all other cookies are compared to. It makes a lot of sense. Chocolate, butter and sugar, well, it is pretty much perfect.
Everyone has a basic chocolate chip cookie recipe that they stand behind. I have mentioned before that my favourite cookie recipes involve rolled oats, but this recipe isn’t my tried and true chocolate chip cookie recipe. I tried this one after my Mom gave me a pile of cookbooks when she cleaning out her kitchen.
The name of the cookbook caught my eye when I was unpacking them back in our apartment. Pillsbury Complete Book of Baking. Does this mean that each recipe starts with a can of cresent rolls? If so then sign me up, I love Pillsbury cresent rolls 🙂
I was surprised when I started going through this cookbook that it really is a baking book. Who knew that Pillsbury isn’t just pre-made cookies, rolls and doughs found in the dairy aisle?
When I saw this recipe for Chocolate Chip Cookies, I did a double take. Wow, there is a lot of flour in here, it is going to make a big batch of cookies. (it yields 6 dozen cookies) This is a good thing, as my collegues at work really enjoy when I whip up a batch of baked goods and end up with leftovers. They are the ones who win out in these baking situations:)
When I started gathering up my ingredients, I noticed that I didn’t have enough chocolate chips. Gasp! And really, when a recipe calls for one cup of chocolate chips, I think that is code for one and a half or two cups of chips. As I searched the pantry, I came across some milk, semi-sweet and white chocolate chips. If one kind of chocolate is good, then three kinds will be awesome!
This cookie recipe passed the cookie dough test (always a true testament of a great tasting cookie). I am sure I ate about the equivalent of 6 cookies in dough.
Since this recipe made a huge batch of cookies, our kitchen looked like a bake shop with cookies cooling on every clear surface.
While I waited patiently for them to cool, I imagined all the wonderful things I will do the next time I make this cookie. I think I will make them a bit bigger and make ice cream sandwich cookies out of them. Yum, the perfect summer combination of baked goods and ice cream!
Pillsbury Complete Book of Baking
Soft and Chewy Chocolate Chip Cookies
- 1 1/4 cups sugar
- 1 1/4 cups packed brown sugar
- 1 1/2 cups softened butter
- 2 tsp vanilla extract
- 3 eggs
- 4 1/4 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- Preheat oven to 375°F.
- In large bowl, beat sugar, brown sugar and butter until light and fluffy.
- Add vanilla and eggs; blend well. Add flour, baking soda and salt; mix well.
- Stir in chocolate chips.
- Drop dough by rounded tablespoonfuls two inches apart onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until light and golden brown.
June 1, 2012 at 10:14 pm
Your chocolate to dough ratio is perfect!! My dough hardly makes it into the oven!
June 2, 2012 at 7:39 am
Have to try this recipe. Can you ever have too many home-baked cookies? Love the idea for using them for ice cream sandwiches. Great dessert for a BBQ! Thanks!!