the best chocolate chip cookie tip

How can you get the most flavor and perfect consistency from a simple chocolate chip cookie? All professional chefs and bakers do it, and they even did it at the Toll House headquarters. The bakery where I worked in high school did it. What, then, is the secret to rich, delightful chocolate chip cookies?
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 eggs
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! 


  1. This is actually the first time I've ever heard of this tip!!! Who would have though!? Thanks for passing it on :)


  2. Stephanie10/02/2012

    Yes!! I didn't realize this was a secret tip but when I first started baking cookies when I was little, my aunt told me to always put the cookie dough in the fridge for a few hours before baking. She always said we should make the dough one night, then leave in the fridge until the next day but I was never patient enough to wait that long for cookies!!

  3. I've never tried this but I've heard great things - it's just so hard to wait that long for cookies! ;)

  4. krystal/avillagetown.com10/02/2012

    i have nevvvver heard this! i was just thinking about asking mark to make some of these :) :) p.s. can you get the chocolate chips in italy? they are not in switzerland so we have to always be bringing some back, haha :)

  5. I had no idea! Can't wait to try it out :)

  6. I'm going to try to give 'resting' a go, but with my lack of patience, and delicious cookie dough sitting in the fridge ready to be baked (or eaten!!!) I just don't see it happening :)

  7. i hear ya! how about baking off a few to hold you over and then trying the rested bunch later? :)

  8. yes eliza! try it and let me know!

  9. omg, i could never find them until this year! they are more like mini disks, but whatever! you'd think with all that great swiss chocolate they'd have chips! you could chunk up a bar of choc but that might be messy. #expatproblems

  10. yes it totally works! try baking some and then saving the rest for the next day! :)

  11. your aunt knows what's up! that's so cool!

  12. yes and it leads to great results, try it! you're welcome jenna!

  13. I did NOT know this tip, but totally going to keep it in mind for my next batch of cookies :)

  14. jillian10/03/2012

    awesome tip! i made chocolate, peanut butter and pretzel cookies last night but the dough was better than the final product. maybe i should have left the dough sit in the fridge longer.. OR used real eggs :) i dont think the liquid stuff cuts it. o well h will eat anything :) xoxo jillian:: cornflake dreams


thank you so much for your thoughtful comments, i love reading them so much!

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