Recipe

Chocolate Chip Cookies 2008 Recipe

Add Step-by-Step Photos	Momoften / All my dishes 1 year, 3 months ago This is the third revision... (May 2008) and our favorite to date. This makes a soft and chewy cookie. I bake one tray at a time, even though I could do 3. I like how they turn out better. Prep:15m Cook:40m Servings:60	Momoften
	chocolate chips

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Ingredients

1 cup unsalted butter, divided

1/3 cup shortening

1 cup granulated sugar

1/4 teaspoon salt

2 large eggs

1 cup packed brown sugar

1 tablespoon vanilla extract (or 1/2 tablespoon vanilla and 1/2 tablespoon almond)

3 1/2 cups flour

1 teaspoon baking soda

2 teaspoons cornstarch

3-4 cups of chips (your taste)

Directions

Cream together 1/2 cup butter, shortening, sugar and salt {Leave out the salt if you use salted butter. There is 1/4 -1/2 teaspoon of salt per stick of butter.}. [Use butter that is cold from the refrigerator. Start beating that in you mixer until it begins to get soft and smooth and then add the sugar. If you start with softened butter, allow cold butter to sit a room temperature for only 30 minutes. Cream them together starting on a low setting and go no higher than medium. It takes about 8 to 10 minutes to get properly creamed butter.]

Add the eggs one at a time, beating on low to get the eggs and butter to incorporate. Beat only until light and fluffy.

In a medium bowl microwave-safe bowl, melt the 1/2 cup butter in the microwave until is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract.

Measure the flour by lightly spooning it into the measuring cups and leveling with a knife. [If you have a scale, I use 18 ounces. You don't want to scoop right out of your bag or storage container, it will be too packed and yield too much flour.] Mix in the baking soda and cornstarch with a wire whisk or fork so that it is dispersed.

Beat the brown sugar mixture into the creamed butter and sugar only until it is combined. Stir in thr flour until incorporated.

Stir in the chocolate chips. [Basically, use whatever chips or combination of chips you prefer. You can make all kinds of variations by changing the chips and adding nuts - if you use nuts.]

To Make Drop Cookies:

Drop onto lightly greased cookie sheets. (I use silicone mats or you can use parchment paper.) Bake for 9 -11 minutes at 350 degrees. [Start checking before 9 minutes until you get a feel for your oven and this recipe. Don't over bake. They will look set and a little bit of golden on the lower edge.] Allow cookies to sit for 2 minutes to cool and then remove to wire racks. Store in air-tight containers.

[Hints for cookies that don't spread:

I use cookies scoops; the best way to do cookies. Line a baking sheet (or 2) with wax paper and form all of your cookies. Place the sheets in your freezer and freeze for about 15 minutes or until solid. You could also chill in the refrigerator for a couple of hours, or make a day ahead, but I am not that organized.

Place frozen dough balls onto your lined baking sheets and bake as usual. The cookies won't spread out so quickly and will have time to set up with a bit of a puff to them. Make sure your pans are cooled before baking the next batch. I make one tray at a time and set the mostly cooled pan in the freezer and use another lined pan for the next batch. I use 2 pans altogether. Otherwise you could use more pans and they would have time to cool down in between.]

To Make Bars:

Use a greased 9x13-inch pan.

Bake 24 to 28 minutes or until the top is golden brown.

To make a cookie pizza:

Make a parchment circle, grease the pizza pan and lay the parchment circle on the pan. This will help the parchment not slide around quite as much. Bake 15-20 minutes. Allow to cool in the pan. Run a knife around the edge. Carefully tip the pan and slide the pizza onto a cardboard or into a pizza box. Otherwise, decorate and serve from the pan.

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Comments

jett2whit 1 year, 3 months ago said:
Perfect!

debbie919 1 year, 3 months ago said:
Sounds wonderful, and love the tips on getting a better result! Helps a lot, thanks!!

thegoldminer 1 year ago said:
Well written, geez almost sounds like me in detail. Very nice. I will try yours. Hope you look at my Macwalcan cookie recipe. JJ

jennywren 10 months, 2 weeks ago said:
Am going to try your recipe as my chocolate chips are always so hard and I like them soft I have even tried the hint about using instant vanilla pudding but they still get hard.
Thanks for the great tip as mine usually spread out and are so flat.

jennywren 10 months, 1 week ago said:
Hi,while looking over your recipe after I printed it out,in the list of ingredients there is no posting that I see for how much Chocolate chips.Could you please add the Chocolate Chips amount?Thanks so much.

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