I love cookies, I mean really love them. Because of this infatuation, I am a terrible cookie snob. I can detect margarine in most cookies and I rarely eat pre-packaged varieties. I’d have to go without food for 3 days before I’d eat a Chips a’hoy or one of those awful “Soft Batch” things.
I’ve been making chocolate chip cookies since I was in grade school. Most times I used toll house recipe until I came across this one, and I’ve never gone back. It’s from Southern Living, one of my favorite magazines. They test every recipe and only publish the really good ones.
These cookies are a little chewy and crispy at the same time. I use mini, semi-sweet morsels, and I use half a bag. If the dough seems a bit soft, I chill it for about 20 min before scooping the dough onto the pan.
Don’t pay attention to the photo that’s with the recipe on the my recipes web site. It’s not the correct cookie. (If you look closely at the photo you can see pecans.) The photo above looks like what you’ll get.
Try this recipe and you’ll have a keeper!