David Leite spells it out for you in this article, that the key to amazing chocolate chip cookies is a resting period. Make a batch of dough and put it in the fridge for 12, 24 or 36 hours. You'll find that the longer it sits, the better your cookies will be. I tried this trick on Saturday and the cookies were so good, my pregnant sister-in-law to be called begging me to bring her more, and to not tell anybody!
Nestle Toll House Chocolate Chip Cookies (and a secret tip!)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Let the dough rest for up to 36 hours in the refrigerator covered with plastic wrap. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Did you already know about this tip? Do you have a secret for great cookies you want to share? :)
P.S. Thank you immensely for your positive feedback on my e-cookbook! It's amazing what a support system you all are and for that I am truly grateful!