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I am so lucky that Nate makes cookies. I gave up a long time ago trying to make Chocolate Chip Cookies. It seemed that no matter what recipe I tried they would be great right out of the oven but once they cooled they would get hard and just not be fabulous. Then Nate would come home and whip up some cookies and they would be fabulous and yes AMAZING!
There have been so many times when I have needed cookies for something and I would have to ask nicely to have him make them. We always get compliments on his cookies, seriously I can’t count how many times I’ve heard “These are the best chocolate chip cookies I’ve ever had!
Wanna know a secret? The only thing he changed was the amount of flour he put in the cookies. Problem was he would just do it so when I would try I’d have no idea how much extra flour he put in.
FINALLY he kept track of how much flour he added!! THANK YOU NATE!
So I tried it. Back at the beginning of December my 4 year old boy got sick sick and ended up in the hospital. Many people helped us out with meals and helping with the kids so I needed a way to say thank you. I grabbed his recipe and followed them to the letter and guess what??… it worked!!!!
So, since I was able to make them work I wanted to share the recipe with you (I’d totally share the cookies BUT you’re not here and I need them for Young Women’s tonight.)
Nate’s AMAZING Chocolate Chip Cookies Recipe
(Lightly altered from Nestle Toll House)
3 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter (softened)
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups chocolate chips (1 12oz bag)
(I always use milk chocolate chips)
Preheat your oven to 375 degrees
Combine your flour, baking soda, and salt in a small bowl.
Beat softened butter, sugar, brown sugar, and vanilla in a large mixer until creamy. Add eggs, one at a time until well mixed.
Keep your mixer mixing and add your flour mixture a little bit at a time. Once it is all added let it keep mixing until it is all well mixed. Then add your chocolate chips.
Scoop the dough onto ungreased baking sheets.
I use my Pampered Chef baking stones for my cookies and I found that for me the 1st batch on each stone cooks for 10 minutes and each batch after that cooks for exactly 9 minutes. I always take them out right as they’re starting to just barely get brown along the edge, the majority of the cookie looks fluffy and light in color still.
Let cool on cookie sheet for 2 minute and then transfer to a wire cooling rack. Once they’re cooled I keep them in a covered cookie jar or container.
They’re fabulous and if you can get them to last longer than a couple days I promise they’ll stay nice and soft. Enjoy!
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