Betty Crocker's

Ultimate Chocolate Chip Cookies

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Tips:

Ultimate Chocolate Chip Cookies turn out best when baked one sheet at a time on middle oven rack.

The best cookie sheets are shiny aluminum with a smooth surface and no sides. These cookie sheets reflect heat, which helps cookies to bake evenly and brown properly. Rimmed baking sheets will not provide the same results in cookie baking.

For best results, measure ingredients accurately using the right measuring equipment for the ingredient being measured. Make sure to add ingredients in the order they are called for.

The best way to measure flour for this Ultimate Chocolate Chip Cookies recipe is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.

Line flat cookie sheets with parchment paper for easy cleanup. Make sure to give the dropped dough plenty of air space so that the cookies won’t bump into each other as they spread.

Baking science determines what makes a soft, chewy cookie versus a crisp, crunchy cookie. Factors that make a difference include the ratio and type of sugars used, the amount of butter or shortening used, and how much flour is stirred in.

Use a 1-inch meat baller (or cookie/ice cream scoop) to make Ultimate Chocolate Chip Cookies that are uniform in shape and size.

Want to make jumbo-size Ultimate Chocolate Chip Cookies? Use a measuring cup or cookie/ice cream scoop to scoop out cookie dough, dropping each scoop 3 inches apart. Bake until edges of cookies are set (centers will be soft).

This Ultimate Chocolate Chip Cookies recipe can be customized with endless flavor combinations. Just replace the chocolate chips and nuts with the same amount of the new ingredients you want to add. Try adding macadamia nuts and white vanilla baking chips, or pack a double punch of peanut flavor with peanut butter chips and chopped peanuts. Make salted butterscotch-pecan cookies by swapping in butterscotch chips and chopped pecans, and then sprinkling with coarse salt before baking.

The cookies taste delicious when fresh out of the oven and warm, but they are just as tasty when they have been stored in a closed container for several days or even frozen.