Secret recipe to the best chocolate chip cookies

May 20, 2:20 PMSan Jose Dessert ExaminerJoy Valerie Cronn

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  Chocolate chip cookies

Do you know the secret recipe to the best chocolate chip cookies ever?

Let me tell you, but ... shhh ... it will be just between you, me and the rest of the Internet-reading world.

Most chocolate chip recipes are slight variations on the old Tollhouse Restaurant recipe that Ruth Wakefield sold to Nestlé, so what makes some cookies so much more chewy, moist and delicious than others?

It's quite easy really, and all the neighborhood kids will love you -- the adults too.

Just follow the recipe below and you'll notice 4 slight, but all-important differences: an extra egg, an overdose of chocolate chips, an overdose of nuts if you are adding them, and underbaking the cookies just touch.

You see, I told you it was easy!

Best Moist and Chewy Chocolate Chip Cookies
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3-4 cups chocolate chips (up to 2 12-oz packages)
2 cups chopped nuts, optional (pecans, walnuts, hazelnuts, almonds or pistachios all work well)

Preheat oven to 325 F.  In a large bowl, cream butter and both sugars together.  Beat in the eggs and vanilla. 
Sift flour, salt and baking soda.  Add to the butter and sugar mixture in bowl and mix well.  It will form a stiff batter.  Stir in chips and nuts.

For evenly sized cookies, use an ice cream scoop rather than a teaspoon to drop the cookie batter onto greased cookie sheets.  Scoops come in every size from tiny to huge so you can have your favorite size cookie.

Bake for 10-18 minutes depending on size, and make sure they are not getting overbaked.

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