We make cookies for our friends and neighbors every year at Christmas. The favorite cookie is the chocolate chip and we make a double big batch at Christmas time. We like our cookies slightly crisp but still chewy and so do our recipients.
We follow the standard Nestle’s Toll House recipe.
The most important things to remember for nice chewy, not too crisp cookies are:
1) The butter (use only butter–no substitute) needs to be at the right temperature. Take the butter out of the refrigerator about 45 – 60 minutes before you start mixing the cookies. When you a press the cube of butter and it slightly compresses to the touch, start making the cookies.
2) Pack the brown sugar into the measuring cup with the back of a spoon.
3) Add the flour very gradually just as the recipe indicates so that the flour will mix in well.
4) Use a scoop (~ one tablespoon) to measure the cookie dough amount for each cookie to consistently get the same size cookie on your baking sheet.
5) The cookies bake for about 9 minutes (time will depend on your oven) until they are lightly browned. Do not wait until the cookies are fully browned. They will be too dry and too crisp. Take the cookies out of the oven and immediately start removing them from the baking sheet and place on a cooling rack (William’s Sonoma has wonderful large cooling racks). Take the brownest cookies off the cookie sheet first and proceed from there. Let the cookies cool on the rack and place in an airtight container.
6) Freeze the cookies and remove only the ones that you will eat in a day or two.