My No-Fail Chocolate Chip Cookies Are a Gem

I have made a lot of chocolate chip cookie recipes in my life. Some were too crisp. Others were too soft. All this changed once I made this recipe. My No-Fail Chocolate Chip Cookies are the best of both and everything that those others lacked.

No-Fail Chocolate Chip Cookies Melt in Your Mouth

My No-Fail Chocolate Chip Cookies have what I consider a perfect texture. They are not overly soft to break in your hand or cakey, but have more of a moist chew than a harder bite. Sometimes, I add some chopped walnuts to this recipe for prolonging their delicious chew. These tantalizing gems are buttery, easy to make, don’t overly spread, and the best part is how reliable they are to always turn out successful every time.

To simplify making these No-Fail Chocolate Chip Cookies, I don’t use a tablespoon or teaspoon to drop them onto my cookie sheets. What I find so much easier is to use a small ice-cream or melon ball scoop with the squeeze handle to deposit the dough on the greased baking sheets.

If you don’t want the dough to stick when working this cookie dough, here’s a secret. Get a small cup and fill it halfway with water. After you drop a scoop on the cookie sheet, you dunk the scoop in for a quick dip. Believe it or not, this little trick helps the cookie dough glide out better. Keep repeating this technique until you use all the dough and you finish before you know it.

I don’t know about you, but using spoons to drop the dough is messier and takes longer in my opinion. I use my scoops all the time! The regular ice cream scoop is what I rely on when making monster size cookies that you bake only a few at a time.

When using baking soda for baking, I either sift it with the flour or mix it with sour milk or buttermilk first except for this recipe. No flour is sifted. Instead, I just incorporate the soda along with the salt and flour into the creamed ingredients.

Anyway, if you’re looking for an ideal chocolate chip cookie recipe, I honestly don’t think that you can find a better or easier version than my No-Fail Chocolate Chip Cookies. Trying and tasting them is believing!

Another excellent version of chocolate chip cookies I make is one with oatmeal and flour that I highly recommend called my Chocolate Oat Button Cookies.

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No-Fail Chocolate Chip Cookies

My No-Fail Chocolate Chip Cookies have what I consider a perfect texture. They are not overly soft to break in your hand or cakey, but have more of a moist chew than a harder bite.

Course: Cookies, Desserts

Keyword: No-Fail Chocolate Chip Cookies

Ingredients

• 1 cup of butter
• 2/3 cup of firmly packed brown sugar light or dark
• 1-1/3 cups of sugar
• 2 teaspoons of vanilla extract
• 2 large eggs
• 3 cups of unsifted flour
• 1 teaspoon of baking soda leveled
• 1 teaspoon of salt
• 12- oz. of semi-sweet chocolate chips
• 2 cups of chopped walnuts optional

Instructions

Soften the butter at room temperature first. Cream this softened butter with the sugars until light and well blended. Beat in the eggs, one at a time, next along with the vanilla. Mix the unsifted flour, soda, and salt in gradually and beat these ingredients into your dough. Add the chocolate chips and nuts if you’re using them last and mix in. Drop onto well-greased cookie sheets using your small scoop or your tablespoon and bake in a 325-degree oven for about 12 minutes, depending on how your oven is regulated. The edges will turn a little brown. Allow to cool in the pan to give these cookies time to harden and set before attempting to remove them from the pan. This cooling time is about five minutes. ENJOY!