World's Best Chocolate Chip Cookies

Crunchy, chewy, nutty, crumbly, chocolatey cookies is one reason this blog is called, "Peg's MOSTLY Healthy Recipes"❤️! For the most part, I eat healthy, but I also enjoy eating sweets, in moderation. Baking them is (almost) more fun than eating them!!! When I put my hair back and apron on, my family knows I mean business ;o)

The American Cooking Guild published a cookies recipe book many years ago - and from that little recipe book, I found my favorite chocolate chip cookie recipe (and that's why it's called "World's Best Chocolate Chip Cookies"). 

I tweaked it a bit and also created some variations, using the basic batter. In fact, I generally prepare the basic dough; then divide it into two or three bowls, adding different nuts and candies to each bowl. By the look of your cookie tray, it appears as though you've been baking for hours! 

You'll enjoy this recipe as much as I have❤️ ~ guaranteed ~ and be ready to share it with everyone that samples your creations... 

Makes 3-4 dozen

Ingredients

• 3/4 cups granulated sugar
• 1 cup brown sugar 
• 1 cup butter, slightly softened (but not melted) 
• 1 tsp vanilla extract 
• 2 egges, slightly beaten 
• 3 cups all-purpose flour 
• 3/4 tsp baking soda 
• 3/4 tsp salt 
• 12 ounce bag good quality semi-sweet chocolate chips 
• 1 cup nuts, chopped 

Preheat oven to 350 degrees. 

In a large bowl, combine the white and brown sugars; add butter and mix until well blended; add beaten eggs and vanilla, mixing well.  In a separate bowl, sift the flour, baking soda and salt  together.  Add flour mixture to the creamed mixture and mix well.

Fold the chips and nuts into the batter until evenly distributed. 

Drop by heaping teaspoonfuls onto a cookie sheet covered with parchment or wax paper, at least 1/2 inch apart. 

Bake for 10-12 minutes (depending on how soft you prefer your cookies - my kids like them a bit doughy and closer to the 10 minutes ;o) 

Cool on wire rack. 

Variations

This recipe makes about 4 cups of dough, without the nuts and chips. If you want to make a variety of cookie types, divide dough into 2 bowls (about 2 cups of dough per bowl) or 3 bowls (about 1 1/3 cups of dough per bowl).

Chocolate Chip & Walnut Cookies

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of semi sweet chocolate chips (or chunks) and 1/2 or 1/3 cup of chopped walnuts (or substitute with your favorite nut) to a bowl. 

Macadamia & White Chocolate Chip Cookies 

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of white chocolate chips and 1/2 or 1/3 cup of chopped macadamia nuts to a bowl. 

M & M Cookies 

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of semi sweet chocolate chips to a bowl; after placed on cookie sheet, top each cookie with about 5 M&Ms. 

Some Tips

• Cook one tray at a time (for better air circulation) and place on top rack (or furthest away from heat source to prevent burning) OR use insulated cookie sheets 
• Dark-colored cookie sheets may cause the bottom of cookies to burn so you'll need to decrease cooking time and/or monitor more closely 
• If you like uniform-sized cookies, use a mechanical cookie scoop; allows you to place dough directly onto baking sheet, and with a squeeze, the dough is released, and you're all ready for the next one ;o)

Happy Baking❤️!!!

~Adapted from The American Cooking Guild