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Monday, November 30, 2009

Chocolate Chip Cookies

Every good cookie recipe collection must have an outstanding recipe for Chocolate Chip Cookies.

My search for the perfect taste and texture in a Chocolate Chip Cookie went on for quite some time. I basically tried every recipe I came across but just knew that I had to keep searching after each attempt.

Too hard, too soft, too thick, too thin, I’m beginning to sound like Goldilocks in her episode at the home of the Three Bears. Somehow I knew that I had not yet come across the recipe that was “just right.”

One fine day I came across the recipe posted below and tried it of course! I don’t quite remember where I discovered it but I’m glad I did.

These cookies are crisp on the outside, chewy on the inside, have just the right taste and as much chocolate as you please!

This was the recipe that graduated into the “tested and true” file and I did away with the recipes previously tested.

Without saying too much, these cookies have been used to reward, bribe and cheer up many an individual as well as bring in revenue at bake sales.

Can a cookie get any better than this?

Chocolate Chip Cookies

¾ cup firmly packed brown sugar
½ cup granulated sugar
½ cup butter (equal amount of hard margarine can be substituted)
½ cup vegetable shortening
1 egg
1¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 cup semisweet chocolate chips
(can be substituted by white, milk and dark chocolate chunks)
  1. With electric mixer beat sugars, butter and shortening until fluffy.
  2. Add egg and vanilla and continue beating until smooth.
  3. In a separate bowl sift together flour, baking soda and salt and stir into liquid ingredients.
  4. Stir in chocolate chips or chunks.
  5. Lightly roll dough into 2 inch balls and place at least 2 inches apart on parchment lined or ungreased cookie sheets.
  6. Bake in a preheated 375 degree F oven for 8 to 10 minutes until lightly browned. (do not over bake)
  7. Yields 18 large or 24 medium size cookies.
Note: For chocolate cookies, omit shortening, use 1 cup of butter instead and add ¼ cup cocoa to the dry ingredients.

Notes, Tips and Suggestions

  • Using a combination of white, milk and dark chocolate chunks takes these cookies to the next level. (Cookie Heaven)
  • Over baking dries the cookie out and the inside will not be soft and chewy.
  • A sheet of foil wrap on the lower rack of the oven will keep the cookies from getting too dark on the bottom.
  • These cookies freeze very well and are great for making ice cream cookie sandwiches.

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