I have four chocolate chip cookie secrets I want to share with you. I can’t tell you how many times people have asked, “Why are your chocolate chip cookies so good?” Then I tell them about many moons ago when I bought a cookie from the Mrs. Fields cookie store at the old Southglenn Mall.

It had to have been around 1989 or so. It was so good. A tad crunchy on the outside and soft on the inside. It wasn’t gooey on the inside. I don’t like gooey. But it was soft. And the cookie was rather plump, not flat. So I asked. “What makes these cookies so good?” The young gal on the other side of the counter told me the secret…four secrets actually. What generosity! What kindness.

Secret #1: Follow the Nestle toll house cookie recipe, except add 1/4 cup more flour. Be sure your flour is pressed into the measuring cups.

Secret #2: Be sure to use softened (but not too much so) Real unsalted butter and then truly cream it with the sugars. Don’t be in a hurry with this.

Secret #3: Chill the dough really well in the fridge, until the ball is almost hard.

Secret #4: Bake the cookies about 9-10 minutes until they are just starting to brown. And THEN…..drum roll please…

Take them immediately off the pan and cool on the counter.

“Cool on the counter?”

“Yes, on the counter,” she said.  “It traps in the moisture. Trust me. It makes a big difference.”

You probably already make great chocolate chip cookies. But in case you needed a little help? You’re welcome.