Nothing satisfies quite like a really good chocolate chip cookie. What makes it even better is knowing it’s homemade. I’ve made many a batches of chocolate chip cookies. Some were good, some were bad. But they always lacked something: chewiness, crunchy outside, warm gooey insides, golden brown bottom. What was I doing wrong? Why were they sometimes flat? Sometimes puffy? Cracked? Doughy in the middle? Have you all had the same problems?
Well I have good news. I found a no fail recipe for chocolate chip cookies. No it’s not some secret ingredient. It’s all in the process. Follow these instructions and you’ll be so happy you did. Your hips? Well that’s another story.
2 3/4 c flour
1 tsp baking soda
1 tsp salt
1/2 c unsalted butter at room temperature
1/2 c plain Crisco
1 c light brown sugar
1 c minus 2 tbsp white sugar
2 large eggs
1 1/2 tsp vanilla
1 1/2 c (10 oz) semi-sweet chocolate
Step 1. If you don’t have a mixer – please go get one now. They really are a time saver and make baking so much easier. If you don’t have the money, start saving your pennies. I waited almost 10 years!
Ok now onto the real directions…
1. In a small bowl mix the flour, salt, and baking soda together and set aside.
2. Using the wire whisk attachment of a stand mixer, cream the butter and shortening for 3 minutes on high until light and fluffy. You can do this by hand with a wooden spoon but it will take a while. Finish off with a rubber spatula to fuller smooth out lumps.
3. Add the brown and white sugar and beat on high 1-2 minutes.
4. Add eggs and vanilla. Beat until fully incorporated.
5. Switch to the paddle attachment. Add the chocolate and mix on slow. I like to chop up the chocolate myself – it gives some big chunks of chocolate in your cookie. My favorite kind of chocolate (the chips will do too) are Ghiaradelli.
6. Add the flour mixture and mix until just incorporated. Do not overmix.
7. Roll the dough into balls 1.5 inches tall. Place on an ungreased cookie sheet 3 inches apart. I like to line by cookie sheet with a rubber baking mat. It help the cookies cook evenly and give a nice golden brown bottom.
7. Refrigerate the balls for at least 30 minutes. This is very important. You can also freeze your dough balls for up to 6 months in the freezer.
8. Remove the dough from the refrigerator and bake 8-10 minutes at 365 degrees (all ovens are different – this is the temperature that works in mine – but play around with it. If you notice the cookies are browning a lot but still wet on teh bottom, it may be too high. Same goes for the opposite, not browning but cracking on top – increase the temperature.) They are ready to come out of the oven when they are puffy and slightly browned on the bottom. They will be under done, but if the middle is still wet leave them in a little longer.
9. Remove from the oven and let them sit on the cookie sheet for another 2 minutes to continue baking.
10. Let them cool and then serve! Delicious!