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Homemade chocolate chip cookies by Gene Munson Barry

Updated on February 23, 2014

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My Chocolate Chip Cookie Recipe, by Gene Munson Barry

As I don't care for the toll house chocolate chip recipe found on the back of the chocolate chip package. I think they are too hard and flat. I have found that using a sugar cookie recipe and adding the chocolate chips that this creates a cookie I like much better. My wife suggested that I could also use one of her mother's cookie recipes which she called Rocks. She prefered this recipe because they came out more cake like and softer like my sugar cookie chocolate chip recipe.

Here my photo shows my cookies all baked and in my gallon storage jar.
Here my photo shows my cookies all baked and in my gallon storage jar. | Source

Cook Time

Prep time: 1 hour
Cook time: 40 min
Ready in: 1 hour 40 min
Yields: Yields about 2 dozen cookies depending on size.

Ingredients

  • 1 C. Butter, Room temperature
  • 1 C. Sugar, Granulated
  • 3 each eggs, beaten
  • 1 C. nuts, your preference: pieces walnuts, peanuts, hazelnuts, Macademia
  • 1 C. Raisons, optional
  • 2 1/4 C. Flour, All purpose
  • 1/2 tsp. salt, sea or kosher
  • 1/2 tsp. baking soda, fresh
  • 1 tsp. cinnamon, fine ground if used
  • 1 tsp. vanilla, extract - if you have real it's better flavor
  • 3 tsp. milk, whole milk better for texture
Assemble your ingredients.
Assemble your ingredients. | Source

Collect your ingredients.

I find that for myself it makes it easier if I collect and set out all of my ingredients in one place on the counter before I begin making my recipes (whatever I'm making). The photo above shows what I need to make my chocolate chip cookies. Also, this is the right time to start pre-heating your oven to 350 F.

I begin by creaming butter and sugar.
I begin by creaming butter and sugar. | Source

First

After I have collected all the ingredients that I need I begin by creaming the room temperature butter and sugar.

This time baking (as depicited in my photo) I used part white sugar and part brown sugar because I had intended to make the sugar cookies before my wife suggested making her mother's Rock recipe.

Second

You can use a hand held mixer or if you prefer you could use a a tabletop electric mixer like I have shown here.
You can use a hand held mixer or if you prefer you could use a a tabletop electric mixer like I have shown here. | Source
Source

If you have a tabletop mixer

If you have a tabletop mixer you could use it to blend the ingredients together. [except at the end where you must hand stir in the nuts, raisins, and chocolate chips or you will pulverize them.

I have these industrial serving spoons, larger than most large spoons, which I prefer to use them. Hand mixing allows me to feel the texture of the dough better as it mixes. When my stepson was first learning to bake he had a tendency to mix too much and too long and it would make the cookies a hard texture.

My tabletop mixer shown at the right.

Years ago when my wife and i first married, as a gift to her, her oldest son and I purchased a tabletop mixer. Little did I know that I would be using it as much or more than her. Anyhow the son went away to a cooking school. Her two boys had seen men cook their whole lives including me. The younger son tried cooking school too. Eventually they both went into different careers.

The tabletop mixer.

The table top mixer has more power so I'd sugest using that over a hand held electric mixer. A hand held electric mixer would work on this recipe because the dough doesn't get too stiff but some recipes would be too difficult to do with a hand mixer.

The next photo shows:

In my next photo I show how I mixed the sugars and creamed in the butter.

Here I show mixing the sugar and creaming in the butter.
Here I show mixing the sugar and creaming in the butter. | Source

Brown versus White

Using Brown sugar as my mother-in-law did creates a softer cookie. White sugar creates a crispier cookie.

Once you have mixed everything:

Once you have creamed the sugar, add eggs, flour, salt, soda, cinnamon and vanilla. The rest of the ingredients must be stirred in by hand or the chips, nuts and raisons will become too pulverized.

I like the flavor of Hershey chocolate chips the best. I feel that they are much better than other brands. And it's sort of like using local produce as we are only about 260 miles from here. If you have children this should definately be a weekend trip so they can see how hershey products are produced.


All ingredients mixed redy to be formed into balls to be flattened on your buttered cookie  sheet.
All ingredients mixed redy to be formed into balls to be flattened on your buttered cookie sheet. | Source

Next:

Next I begin forming the dough into balls which I then place on my buttered cookie baking sheet and flatten them somewhat to form the 1/2 inch thick round cookies. I do this all using only my hands (clean).

You could use other shortening to grease the cookie sheet or use parchment paper to avoid all oil.

Dough formed into balls, ready to be flattened in preperation to baking.
Dough formed into balls, ready to be flattened in preperation to baking. | Source

After formed

After I have the dough formed into balls I flatten the balls to approximately 1/2 inch thick and 2 1/2 to 3 inches round ready to be placed in the oven and baked. I leave at least one inch distance between the raw cookies.

Place in the oven

Being careful so as to not burn yourself.
Being careful so as to not burn yourself. | Source

In the oven

Place your cookie sheets into the oven to bake the dough into delicious cookies.

Caution

Be careful as you place the cookie sheets into the oven so as to not touch any of the hot surfaces within the oven.

As the cookies bake

As the cookies are baking I keep a vigilant eye on the cookies as it is very easy to burn the bottoms. Sometimes I switch the two trays by moving the bottom one to the top shelf of the oven and the upper tray to the bottom tray of the oven. I use a spatula sometimes to take a peak at the bottoms to see how brown they have become.

Here are the baked cookies just after I removed them from the oven. Remember the sheet will be very hot so be careful while handeling it.
Here are the baked cookies just after I removed them from the oven. Remember the sheet will be very hot so be careful while handeling it. | Source

The photo here

In this photo I have shown how the cookies should look after being baked and are removed from the oven. They do turn brown on top but not deep brown like the bottoms.

Cool the cookies

Here I show two styles of cooling racks that I have.
Here I show two styles of cooling racks that I have. | Source

Cooling rack

Once I have removed the hot baked cookies from the oven, I use a metal spatula to remove the hot cookies from the hot baking sheet and place them on cooling racks that I have.

Cool the cookies

Here i show the cookies cooling. I usully sneak one and as soon as it's cooled enough so that the chocolate chips don't burn my toung and start to nibble away, oh yeah............
Here i show the cookies cooling. I usully sneak one and as soon as it's cooled enough so that the chocolate chips don't burn my toung and start to nibble away, oh yeah............ | Source
Jug that I use as my cookie jar. It works well and can accommidate a large number of the cooled cookies.
Jug that I use as my cookie jar. It works well and can accommidate a large number of the cooled cookies. | Source

After cooled

After the cookies have had sufficient time to cool I place them into a gallon jug that I inherited from my parents. My parents used to go to my uncle's and get milk for our family. These gallon jugs were used to transport the milk from there to our home where it would be placed into the refrigerator until we needed to use it. When we were ready to use the milk we would stir in the cream that had floated to the top. After that, we would pour the milk in to pouring pitchers which were easier to handle.

After cooled

After the cookies have cooled place them in your storage container.

If you place them into your storage container while they are still hot they have a tendency to stick together which makes it more dificult to remove one at a time to be able to enjoy.

Now Enjoy

Now as time passes you can enjoy these delicious morsels with say your morning coffee or a snack anytime you so desire. If friends visit. you can offer some to go along with the beverage of their choice.

A nice cold glass of milk and a cookie or two are wonderful together. Enjoy.

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Nutrition

Most dieticians agree that natural oils like olive oil and butter are better for you than polyunsatured fats or transfat. This is one reason why I use real butter. Another reason is that I like the great flavor of real butter. Like any pastry or sweet, it is common sense not to overdo it. Use cookies as a treat but fill the rest of your diet with vegetables and fruit and low fat protein.

Comments

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    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      ooooooo... i love your choc chip cookies. Can i replace something else since i don't have eggs?

    • JakeFrost profile image

      Jake Frost 3 years ago from London, United Kingdom

      Great instructions and very easy to understand, well done! Great recipe and I'll be giving it a go - good to see included images too, very clear writing.

    • Ceres Schwarz profile image

      Ceres Schwarz 3 years ago

      Wow, this recipe looks good. I love chocolate chip cookies and the images of the cookies being shown here really look delicious and tasty. Now I want to have some.

    • Susan Recipes profile image

      Susan 3 years ago from India

      I love chocolate chips cookies. Thanks for sharing.