The two secrets of making the perfect chocolate chip cookies!


Today is the day I share with you two secrets that will help you create the perfect chocolate chip cookies. (Lucky you!)

Here’s why I’m qualified to do such a sacred thing:

  1. They’re based off using the Nestle Tollhouse chocolate chip cookie recipe — you can’t get much more perfect than that, right?
  2. I’ve made a lot of cookies in my lifetime. When Andy and I first started dating, I made him a batch of chocolate chip cookies, and he loved them. That led to many, many more batches of chocolate chip cookies; so many, in fact, that I memorized the recipe years ago.

Before I give you my secrets, let me give you my recipe! I’ve made many variations of my original chocolate chip cookies, and although this one is not necessarily healthy, it cuts out a lot of fat (it removes a whole stick of butter!) without compromising the taste. They even have Andy’s approval — and he’s always the first to point out if my recipes taste too healthy! 🙂

Healthy (ish) Chocolate Chip Cookies
Adapted from Nestle Tollhouse

Makes 18-24 cookies

  • 2 1/4 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. raw sugar (can use regular white)
  • 1/2 c. brown sugar
  • 1/2 c. (1 stick) light butter, softened
  • 2 eggs
  • 1 tsp. vanilla
  • 12 oz. chocolate chips
  1. Preheat oven to 375.
  2. In one bowl, mix flour, baking powder, and salt.
  3. In a second bowl, combine softened butter (See secret tip #1!), raw sugar, brown sugar, and vanilla. Mix on medium to combine. Then, add two eggs and mix again until well blended.
  4. Slowly add the flour mixture to the butter mixture. Mix until well blended.
  5. Stir in chocolate chips.
  6. Scoop small balls on dough onto ungreased baking sheets, and place in oven for 7 to 9 minutes. Watch them well! (See secret tip #2)
  7. Once done, remove them from oven and let stand for 30-60 seconds. Remove from pan and place on cooling rack.
  8. Enjoy! (To find out how you can level this recipe up or down, scroll down past the secrets!)

So, after many, many batches, here are my two secrets:

Secret 1: When the recipe says to “soften” the butter, let it soften to the point that it’s a little bit melted. DO NOT melt it completely — it’ll completely change the consistency of your dough. However, if you melt it just a little, it helps soften up your dough and makes your cookies moist.

Secret 2: Pull your cookies out before they look done. If they still look dough-y on top but are beginning to brown on the bottom, pull them out of there! They’ll continue cooking when they’re out of the oven, and this helps them stay soft.

How to “level up” this recipe:

  1. Substitute 1 c. of whole wheat flour for regular white flour.
  2. Use egg whites instead of a whole egg. (Measurement: 3 Tb. egg whites = 1 whole egg)
  3. Cut out half of the butter, and use 1/2 c. of natural applesauce instead.
  4. Consider using dark chocolate chips or substituting nuts for half of the chocolate chips.
  5. Make the cookies smaller — and limit yourself to only one or two! 🙂

How to “level down” this recipe:

  1. To add more flavor, use a full cup (2 sticks) of butter.
  2. Increase sugars to 3/4 c. each rather than just 1/2 c.

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