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Best Ever Chocolate Chip Cookies

by on November 26, 2007 · 9 comments

If you are looking for a straightforward, no hocus-pocus, no fancy flours, no corn syrup, etc. thin, crisp, chocolate chip cookie, today’s recipe is for you. These aren’t flashy, but they have just the texture I was hoping for today.

This recipe happens to be the very first one in The Wellesley Cookie Exchange – a good cookbook for your collection. The proportions are similar to the original Toll House cookies, but these are thinner and definitely crispier. The Wellesley ladies use Macadamia nuts in their version which probably takes the cookies over the top, but even without the nuts, the cookies are fabulous. That is, if you like thin and crispy homey looking cookies.

chocolate chip

Best-Ever Chocolate Chip Cookies (from Wellesley Cookie Exchange)

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter
3/4 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
2 large eggs
12 ounces semi-sweet or bittersweet chocolate chips
1/2 cup chopped nuts (such as Macadamia)

Preheat oven to 375 degrees F.

Mix together flour, soda and salt. Set aside.

With an electric mixer, beat butter and both sugars for about 2 minutes or until very creamy. Add vanilla and eggs and beat just until egg is blended in. By hand, stir flour mixture into butter mixture. Stir in chocolate chips.

Drop by teaspoonfuls onto a parchment or Silpat lined cookie sheet. If you don’t have parchment or a Silpat, just use an ungreased sheet. Bake for 10 minutes. Let cool on sheet for 2 minutes, then transfer to a wire rack to cool and crisp.

Makes 40

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Published on November 26, 2007

{ 9 comments… read them below or add one }

Liz November 26, 2007 at 7:48 pm

I, a Wellesley grad, had literally just been reading my new issue of the Wellesley alumnae magazine, and had been reading notes from the classes of 1931-36. Still sending in class notes! I closed the magazine and said, time to check today’s recipe!! Was I stunned! I will have to buy the cookie book now!

Anna November 26, 2007 at 8:33 pm

Hi Liz,

I wanted to go to Wellesley, but my dad made me go to U.T.. Grrrrr. Just kidding. I actually loved U.T.

Seriously, I think it’s pretty cool the class of 1931-1936 is still sending notes to Wellesley.
I do love that book, though. As an alumnae, you really must buy it. I think you can get it for less than $3.

Chelsea November 29, 2007 at 6:04 pm

oh no!! I’m making these right now and went to preheat the oven, but I don’t see a tempurature! I’m going to do 350, and hope they turn out decent! lol

Anna November 29, 2007 at 6:19 pm

Ack! Chelea, thanks for catching that. It’s 375 degrees F. They should be fine cooked at 350 too. I think cooking at 375 might result in crispier cookies. Mine were brown and really crispy but not burnt tasting. These cookies keep well, too.

Chelsea November 29, 2007 at 6:41 pm

You caught that quick! Thank you~ The first batch is in at 350, I’ll leave them in for a bit longer. If they don’t get as crispy as what I like, I’ll bump the temp to 375! ;)

Chelsea November 29, 2007 at 7:45 pm

oh no!! I was wondering why they tasted a wee bit salty, so I checked my baking Soda and found out it expired in October! :X
Do you think they’re still safe to eat?
Man, that’s annoying! I want to give some to my brother for his bday tomorrow. The salty taste isn’t way overpowering, or else I wouldn’t. But I don’t know if it’s a good idea. :/

Anna November 29, 2007 at 8:04 pm

Chelsea, that’s strange. Did you use regular butter rather than unsalted? It seems weird that the expired baking soda would make them taste salty, but who knows…..maybe it does. Mine are slightly salty, but in a good way salty….the kind of salty that works well with the sweet.

Chelsea November 29, 2007 at 8:27 pm

Yes, I used unsalted. I only buy unsalted. ;)
I don’t know! I used the one teaspoon of salt, and one teaspoon of baking Soda. maybe it’s because it’s offbrand? lol, I’m not sure. My mom said maybe the measurements were off, but I didn’t think so. It does kind of work with it too, I’m just not used to being able to taste a little salt in my cookies. maybe next time I’ll use half a teaspoon and see how it turns out. ;)

molly February 6, 2010 at 3:20 pm

Ive been searching for a cripsy cookie but sorry this is not it.. The softest cookie I ever made. Unless I did something wrong but I dont think so.. have to keep trying.

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