Okay amity mamas, as promised, my chocolate chip cookie recipe. I cannot believe I am giving this up!! Please note, you must use a stand mixer for this recipe, so borrow one if you don't own one.

UPDATED I edited it to show the flour, salt, baking soda step. Sorry LOL :)

Emily’s Chocolate Chip Cookies (YUM)
Makes 3 dozen huge cookies or 5 dozen regular size cookies

1 c. Unsalted butter softened (2 sticks)
1 c. Granulated sugar (white or unbleached organic)
1 c. Firmly packed light brown sugar
3 eggs
1 tsp. Vanilla (use a good quality vanilla)
3 c. All purpose flour
2 tsp. Salt
1 tsp. baking soda (preferably non-almunimum)
1 bag chocolate chips (I like to use mini-chips) or 1 lb. coarsely chopped bittersweet choc.

Preheat oven to 325 degrees. Grease several baking sheets or line with parchment paper.

In a bowl of a mixer fitted with paddle attachment, beat butter and sugars for 4 minutes, scraping down sides of bowl after 2 minutes. Add eggs one at a time, beating well between additions. Add vanilla and beat for about 1 minute, scraping bowl once and beating another minute.

Add flour, salt and baking soda to bowl and beat until combined, about 1 minute, scraping bowl once. Add chocolate and mix until combined.

Drop scant ¼ cup amounts of cookie dough onto prepared baking sheets, spacing them 1 ½ inches apart. Bake cookies for 10 to 12 minutes or until golden brown.

Adapted from Wendy Israel,
Moomba, New York City

MY NOTES:

Yes, I stole this recipe from an article in the Oregonian.

YOU MUST USE A STAND MIXER!!!!!! If you don’t have one, borrow one. This recipe makes so much dough, borrow one, mix a batch up, and share it or freeze for later.

3 dozen cookies.... Well, it has been my experience (and I make nice sized cookies) that this makes more like 5 dozen. If you are doing 12 cookies per sheet definitely. If you do 9 cookies per sheet, then you would probably get 3 dozen.

COOKIE SHEETS MUST BE COOL! As you will find, this makes the most creamy wonderful dough, and if you use a warm cookie sheet it will melt the dough before it bakes. Again, if you don’t have many cookies sheets, borrow some.

YOU MUST USE REAL BUTTER!!! I tried margarine when I was feeling really cheapo one day, and my no-fail recipe flopped.

These are the most delicious chocolate chip cookies. You can substitute organic sugar for the white, and ¾ cup of whole wheat flour for all purpose, but, they really are wonderful in their original state.

SALT! Yes, there is a lot of salt in this recipe. I think it is one of the secrets. Put it all in.

Because this makes so much dough, I like to line a cookie sheet with lightly greased wax paper. I then place balls of dough on the paper, and put the sheet in the freezer. When the dough is firm, I place the balls into a gallon size ziploc freezer bag. I can then have fresh cookies any time. This does affect the quality slightly, but not too badly. I would say, bake off the dough within a month for best results.

Enjoy these cookies! And share these cookies!!! ~Emily~

Did we miss the flour/bp/salt step? Or is it just done like usual...combine them, add flour, don't mix too much after flour goes in, etc.

I can't wait to try these! We love our choc chip cookies here!!!

(((((

Okay, I got it right for you! Good catch! Please let me know how they turn out for you. They just turn out so perfect for me, after years of searching for a decent recipe.

OMG - I just tried these and they were GOOD!!! Yum, Yum, Yum!! I know this post was like 4 months old, but I had to report back! ;)

OMG! That is soooo funny. I lost my recipe during our recent move, so I thought I would check the archives because I remembered posting this. I started to scroll, so imagine my surprise when I saw this at the top! LOL Anyhoo, I am off to bake a batch. I just got a new OXO cookie scoop!

Originally posted by BreJean
OMG! That is soooo funny. I lost my recipe during our recent move, so I thought I would check the archives because I remembered posting this. I started to scroll, so imagine my surprise when I saw this at the top! LOL Anyhoo, I am off to bake a batch. I just got a new OXO cookie scoop!

Oh, how funny!!! LOL!

Did you get the small, medium or large OXO cookie scoop? I have the small and large -- I love them but really need the medium too, LOL! I can't find it anywhere, so if you know where to get one, please let me know. I'm making the cookies again tomorrow! They are YUM! Thanks! ;)

Just getting hte recipe again! Grrrr.

BTW, a medium scoop is good. I got mine at linenes and things I think.

Emily

mmm, yum:thumbsup:

Emily’s Chocolate Chip Cookies (YUM)
Makes 3 dozen huge cookies or 5 dozen regular size cookies

1 c. Unsalted butter softened (2 sticks)
1 c. Granulated sugar (white or unbleached organic)
1 c. Firmly packed light brown sugar
3 eggs
1 tsp. Vanilla (use a good quality vanilla)
3 c. All purpose flour
2 tsp. Salt
1 tsp. baking soda (preferably non-almunimum)
1 bag chocolate chips (I like to use mini-chips) or 1 lb. coarsely chopped bittersweet choc.

Preheat oven to 325 degrees. Grease several baking sheets or line with parchment paper.

In a bowl of a mixer fitted with paddle attachment, beat butter and sugars for 4 minutes, scraping down sides of bowl after 2 minutes. Add eggs one at a time, beating well between additions. Add vanilla and beat for about 1 minute, scraping bowl once and beating another minute.

Add flour, salt and baking soda to bowl and beat until combined, about 1 minute, scraping bowl once. Add chocolate and mix until combined.

Drop scant ¼ cup amounts of cookie dough onto prepared baking sheets, spacing them 1 ½ inches apart. Bake cookies for 10 to 12 minutes or until golden brown.

Adapted from Wendy Israel,
Moomba, New York City

MY NOTES:

Yes, I stole this recipe from an article in the Oregonian.

YOU MUST USE A STAND MIXER!!!!!! If you don’t have one, borrow one. This recipe makes so much dough, borrow one, mix a batch up, and share it or freeze for later.

3 dozen cookies.... Well, it has been my experience (and I make nice sized cookies) that this makes more like 5 dozen. If you are doing 12 cookies per sheet definitely. If you do 9 cookies per sheet, then you would probably get 3 dozen.

COOKIE SHEETS MUST BE COOL! As you will find, this makes the most creamy wonderful dough, and if you use a warm cookie sheet it will melt the dough before it bakes. Again, if you don’t have many cookies sheets, borrow some.

YOU MUST USE REAL BUTTER!!! I tried margarine when I was feeling really cheapo one day, and my no-fail recipe flopped.

These are the most delicious chocolate chip cookies. You can substitute organic sugar for the white, and ¾ cup of whole wheat flour for all purpose, but, they really are wonderful in their original state.

SALT! Yes, there is a lot of salt in this recipe. I think it is one of the secrets. Put it all in.

Because this makes so much dough, I like to line a cookie sheet with lightly greased wax paper. I then place balls of dough on the paper, and put the sheet in the freezer. When the dough is firm, I place the balls into a gallon size ziploc freezer bag. I can then have fresh cookies any time. This does affect the quality slightly, but not too badly. I would say, bake off the dough within a month for best results.

Enjoy these cookies! And share these cookies!!! ~Emily~

bumping a way old post..these are in my oven :)

gosh they are good. but why am I so lame at baking? This is how they turned out.

http://img.photobucket.com/albums/v84/kaje62/house/DSC_0194.jpg?t=1183770605

I grabbed the other pan out of the oven to show you them right after we put them in. Are they too close together or what? realize they were in a minute and started to spread.

http://img.photobucket.com/albums/v84/kaje62/house/DSC_0197.jpg?t=1183770713?t=1183770605

KJ - Looks like you overbeat your butter. At least that's what my mom would tell you (she went to school to be a baker.) Anytime my cookies spread like that she says the butter was over beaten.
I don't know how to fix a batch that has that issue. Maybe form it into rolls and freeze/chilll them until solid?

Sonjia you may be right. I made these with the family. I was the measurer. DH was the mixer and the one who put them on the sheet. I am postive I measured right but he mixed the butter and sugar forever. I told him to stop 8 times but the kids were laughing there heads off as he did. So you may be onto something.

Copmom is right its the butter in them being too soft, but I bet they still taste good. I wish I had one right now to go with my coffee this morning.

great post

Wow, that is from like, 5 years ago! Time flies!!!!

This recipe has had 3000 views!?? Wow! lol

Hello, Im Steve and Im looking for some money for beer.
Please send your donation support by paypal on molowin@gmail.com
Thank you in advance.

Hello, Im Steve and Im looking for some money for beer.
Please send your donation support by paypal on molowin@gmail.com
Thank you in advance.

:hahaha:

Hello, Im Steve and Im looking for some money for beer.
Please send your donation support by paypal on molowin@gmail.com
Thank you in advance.


:lol:

geez

I will send you money for beer if you can get Emily to make me like 12 batches of her cookies and freeze them and mail them in a cooler filled with dry ice. Yes that will make me a happy camper. Will a six pack do you good?

Hello, Im Steve and Im looking for some money for beer.
Please send your donation support by paypal on molowin@gmail.com
Thank you in advance.

*snort*

I'll get right on that, Steve. :p

Hello, Im Steve and Im looking for some money for beer.
Please send your donation support by paypal on molowin@gmail.com
Thank you in advance.

sorry but beer taste crappy with cookies!

Hi!
My name is Tomas!

What the heck is going on here???

OMG! lol!

I made these cookies, btw. They are great IF, and only if, you make them big and chewy, like 1/4 c. size. Then they're great.