A recipe and post from our good friend and baker extraordinaire, Mary Jordan.
I wish I could claim that I am the Mary that these cookies are named after, but I cannot lie. This is in reference to Mary Bartz, resident cookie expert in the Betty Crocker Kitchens. This recipe was found on a bag of Gold Metal Flour and also goes by the name “Extraordinary Chocolate Chip Cookies”.
There are several things about this cookie that make it my absolute favorite chocolate chip cookie so far. Firstly, it is a big recipe and makes a lot of cookies, I am always so sad to see how few cookies I get with the Toll House recipe.
Although the original recipe calls for 24 oz. of chocolate chips which is 2 bags (or 4 cups), I have found that the recipe is just fine with one bag and perfect with just a bit more, perhaps one and 1/2 bags (3 cups) If all I have is one bag of chips in the drawer and want to make this, I sometimes chop up any chocolate I have lying around to add a little extra chocolate without having to run out and buy another bag. Another reason I love this recipe is that the cookies turn out perfect every time, they don’t spread out all over the cookie sheet, are crispy on the outside and so soft and dense on the inside.
Of course my favorite way to make chocolate chip cookies is one sheet at a time, refrigerating the batter for the next few nights, so my family can enjoy warm cookies and milk for several days. Enjoy!
- 1½ cups butter
- 1¼ cups granulated sugar
- 1¼ cups brown sugar, firmly packed
- 2 teaspoons vanilla
- 2 large eggs
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 and ½ bags of chocolate chips. (3 cups)
- Preheat oven to 350°.
- In the bowl of a stand mixer, cream the butter and sugars until very pale and creamy, approximately 3-5 minutes.
- Add the vanilla and eggs. Blend well.
- In a separate bowl, whisk together the flour, baking soda and salt.
- One cup at a time, add the the dry ingredients to the butter mixture and blend just enough to combine. Do NOT overmix.
- Stir in the chocolate chips one cup at a time.
- Drop dough by rounded measuring tablespoons, about 2-inches apart onto ungreased cookie sheet.
- Bake 9-12 minutes or until light brown, turning the tray at the halfway point.
- Cool on the tray slightly.
- Remove from cookie sheet, cool on wire rack.