Everybody has a go to chocolate chip cookie recipe or is on the search for one, or is hunting for that one trick that will take theirs over the edge. The edge of bliss. I started out by making the cookie on the back of the bag of the chocolate chips that I would buy. It was a good cookie and I liked it (usually) but sometimes I wouldn't get great results. Sometimes my cookies would be swimming in puddles of butter, and sometimes I would have a flat cookie disk with protruding chocolate chips that looked pathetic and ugly and didn't taste much better. I was looking for consistency and I wasn't getting it. So I took that recipe on the back of the bag and started to question some things. Why did it call for butter or margarine? What would happen if I used one of the other or both? How big is the right size? How many cookies to a sheet? The dough is too "runny" so what would happen if I added more flour? Why do so many chocolate chips end up at the bottom of the bowl of dough and don't mix in?
This recipe is a work in progress and years in the making and I will probably never be done with making it mine, but for now this is what it is, and I will share it with you. When I think I've got something better, I'll share that too. What's a world if nobody shared recipes? A sad one, of that I am certain!
It's a very sweet soft cookie that isn't gonna crunch when you bite into it. It uses slightly less than a standard bag of chocolate chips (annoying, I know!) but that's just how I like it. It isn't going to rise like a cake but it isn't going to be flat either. To me, in this moment, it is perfect just the way it is.
Chocolate Chip Cookies
3/4 cup brown sugar, firmly packed
3/4 cup granulated sugar
1/2 cup shortening (butter flavored, I use Crisco)
1/2 cup butter
2 large eggs
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
10 ounces semi sweet chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl mix together sugasr and shortening with an electric or stand mixer. Add eggs one at a time beating after each addition. Add vanilla, beating to incorporate.
In a separate bowl sift together dry ingredients. Slowly add dry ingredients to the butter and sugar mixture while beating on medium speed. Fold in chocolate chips.
Using a large cookie scoop drop onto parchment covered cookie sheet. I usually get 9 cookies per sheet. Bake for 12 minutes.
Let stand for 2 minutes before transferring to a wire rack to cool.
Preparation Time: 20 minutes
Cooking Time: 13 minutes
Oven Temperature: 350°F