The great Chocolate Chip Cookie debacle

Remember that Friends episode where Monica tries to recreate the chocolate chip cookies that her grandmother used to make for Phoebe? She swears that it was a secret family recipe that her grandmother took with her to the grave. So Monica bakes the whole day away - making little tweaks and variations to the batter - only to discover that Phoebe's grandma used the recipe on the Nestle Toll House cookie bag! That is how I have been for the past year or so.

Randy is what you could call a "Chocolate Chip Cookie Connoseur." They are BY FAR his favorite dessert - last night he called them his "Kryptonite." Since he has eaten so many chocolate chip cookies, he knows his stuff when it comes to the best cookie. His mom makes chocolate chip cookies every Christmas - and he has ranted and raved about them ever since last Christmas when he helped polish off the 5 dozen that she made. I had them at Christmas - and I agree that they are good. They are small, thick cookies chocolate chip cookies with finely chopped nuts and are almost crunchy. They don't really rise or flatten out when baking - they still look like the little dough balls she forms before putting them in the oven. She won't give out the recipe - but I know that Crisco is involved.

Since then, I have tried several variations of the Chocolate Chip Cookie to try and give her cookies a run for their money. I tried variations of the recipe on the bag, the recipe that a friend gave me a few years ago, even Dorie Greenspan's version - and they have not been up to par. A few months back, Elizabeth shared with me the recipe that she uses - and I agree that they are PHENOMINAL. Randy really likes the "chip to cookie ratio." I made them earlier this week - and tried a new variation that seemed to be successful. (If you look at Southern Living recipe it also gives you some great looking variations on the cookie) I thought I'd share the recipe. I'll try to take a picture of them tonight - if there are any left when I get home!

ALL TIME FAVORITE CHOCOLATE CHIP COOKIES (adapted from Southern Living)

3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 Tbsp. all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 (12-oz.) packages semisweet chocolate morsels **
Parchment paper

1. Preheat oven to 350°. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.

2. Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoonfuls onto parchment paper-lined baking sheets.

3. Bake at 350° for 10 to 14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes).

** My variation was 1 bag of regular semi sweet chocolate chips and 1/2 bag of the mini semisweet chips.

I am a big fan of pecans in my chocolate chip cookies, but I didn't have any on hand when I made them. But I these were so great without them, I am wondering if it's best to leave them "as-is." These earned rave reviews from Randy! (But I have a feeling that I can never re-produce his mom's recipe). I guess I'll have to stick to my "World's Best Brownies" title. I'm fine with that.