Got an order placed for chocolate chip cookies and I thought, how hard can that be, there are recipes everywhere! That's the problem, there are recipes EVERYWHERE!! Where to start? I stumbled upon this website: Perfect! There are sooooo many tips, maybe too many tips, but they were helpful. I feel like they turned out pretty good! A little bit of crunch on the edges, chewy in the center, sweet and buttery! Hope you enjoy them as well!
Perfect Chocolate Chip Cookies
Makes approx 3 dozen
Makes approx 3 dozen
2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)
Variations- replace chocolate chips with:
Lemon White Chocolate- 1 T citric acid, 1 T lemon extract, 1 1/2 c white chocolate chips
White Chocolate Macadamia Nut- 3/4 c white chocolate chips, 3/4 c chopped macadamia nuts
White Chocolate Craisin- 3/4 c white chocolate chips, 3/4 c craisins
M&M- 1 c mini M&Ms or 1 1/2 c regular M&Ms
Milk Chocolate Toffee- 1 1/2 c milk chocolate toffee bits
1. In a small bowl mix the flour, salt, and baking soda until the ingredients are (1)evenly distributed. Set aside.
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)
Variations- replace chocolate chips with:
Lemon White Chocolate- 1 T citric acid, 1 T lemon extract, 1 1/2 c white chocolate chips
White Chocolate Macadamia Nut- 3/4 c white chocolate chips, 3/4 c chopped macadamia nuts
White Chocolate Craisin- 3/4 c white chocolate chips, 3/4 c craisins
M&M- 1 c mini M&Ms or 1 1/2 c regular M&Ms
Milk Chocolate Toffee- 1 1/2 c milk chocolate toffee bits
1. In a small bowl mix the flour, salt, and baking soda until the ingredients are (1)evenly distributed. Set aside.
2. Using a wire whisk attachment of a stand mixer, (2)cream
the butter and shortening on high until light and fluffy 1-3 minutes.
3. Add both sugars and beat
on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.
4. Switch to a paddle attachment.
(3)Add the chocolate chips and mix gently.
5. Add the flour mixture and mix until
(4)just incorporated.
6. Touch test the dough.
It should feel slightly sticky, but not much should stick to your
finger. If it is very sticky add flour 2T (.5 oz) at a time.
If it is firm or dry, you have added too much flour and I don’t
know
a good way to reverse this.
7. Using your (6)hands, roll the dough into balls 1.5 inches tall (for bigger cookies see instructions
above). Place on an ungreased cookie sheet 3 inches apart.
8. Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to
six months in the
(7)freezer.
9. (8)15-20 minutes before baking,
position the oven rack to the second highest setting. Preheat the
oven to 375.
10. Remove the dough from the refrigerator and bake
(9)8-10 minutes. They are ready to come out of the oven when
they are domed and puffy, show a few signs of browning and look a bit
underdone.
11. Leave
the cookies on the cookie sheet for
(10)2 minutes. Remove them to a cooling rack so they will cool
evenly. Wait ten minutes, then serve your Perfect Chocolate Chip
Cookie!
