Darn Good Chocolate Chip Cookies

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

I've tried many chocolate chip cookie recipes and I have found that my preference is for a cookie that is crispy around the edges, is chewy in the center, and is not too flat. This recipe fills the bill. I think that the addition of lemon juice has something to do with this. Don't worry, you won't taste the lemon. I've also specified Hershey's chocolate chips instead of Nestle's chocolate morsels. You can use the Nestle's if you have them, but try to give the Hershey's chips a try. I really like their flavor better.

Darn Good Chocolate Chip Cookies

I've tried many chocolate chip cookie recipes and I have found that my preference is for a cookie that is crispy around the edges, is chewy in the center, and is not too flat. This recipe fills the bill. I think that the addition of lemon juice has something to do with this. Don't worry, you won't taste the lemon. I've also specified Hershey's chocolate chips instead of Nestle's chocolate morsels. You can use the Nestle's if you have them, but try to give the Hershey's chips a try. I really like their flavor better.

Edit recipe
See report
Share
Share

Ingredients

2 hours 30 minutes
Makes about 36-40 cookies
  1. 2 3/4 cupsflour
  2. 1 teaspooncornstarch
  3. 3/4 teaspoonbaking soda
  4. 3/4 teaspoonsalt
  5. 1 cupbutter at room temperature
  6. 1 cupbrown sugar
  7. 1/2 cup+ 2 tablespoons sugar
  8. 2large eggs at room temperature, slightly beaten
  9. 1 teaspoonlemon juice
  10. 2 teaspoonsvanilla
  11. 2-2 1/2 cups(1 12-ounce package) Hershey’s chocolate chips

Cooking Instructions

2 hours 30 minutes
  1. 1

    In a medium mixing bowl, sift together flour, cornstarch, baking soda, and salt. Use a whisk to mix together the dry ingredients.

  2. 2

    In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Add eggs, vanilla and lemon juice. Mix for 1 minute longer.

  3. 3

    Stir in flour, cornstarch, baking soda, and salt. Mix just until combined.

  4. 4

    Fold in chocolate chips.

  5. 5

    Chill dough for at least 2 hours or overnight.

  6. 6

    Line 3 cookie sheets with parchment paper.

  7. 7

    Preheat oven to 400 degrees.

  8. 8

    Form dough into 1-inch balls. Place on cookie sheets. Using your fingers, slightly depress each ball.

  9. 9

    Reduce heat to 375 degrees.

  10. 10

    Bake for 8 minutes. Rotate the cookie sheet and continue baking for 2-3 minutes until the edges just begin to turn a light golden color. Do not overbake unless you want a crispy cookie.

  11. 11

    Remove from oven and let set for 5 minutes before removing from the cookie sheet.

Edit recipe
See report
Share
Cook Today
Adam Janowski
Adam Janowski @polishkitchen
on
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
Read more

Comments (4)

FamilyOf8
FamilyOf8 @FamilyOf8
I understand preheating the oven is a preparatory step to baking but if you refrigerate the dough for hours or overnight the preheat step can be delayed so it's at temp before the first sheet goes in.

Similar Recipes