I think every blogger has to post a chocolate chip cookie recipe, and this is mine. I spent years trying to find the perfect recipe, and turns out I had to look no further than my boss. She makes the perfect cookies, and now I do, too. This is a soft, chewy cookie that stays that way for days. There is a strong vanilla flavor, which pairs really well with the chocolate and brown sugar. I've had many people tell me repeatedly they are the best cookies they've ever had. I happen to agree. Even my husband, who doesn't really eat desserts will eat a *batch* of these cookies. I'm happy to know that whenever I have kids, I have this recipe in my back pocket. Already I make them so often that I have the recipe memorized.
There are a couple of things worth mentioning about these cookies. First, don't substitute butter for the butter-flavored shortening. I realize that butter is best, but not in this case. The shortening really lends itself to soft cookies, and you still get to have that butter flavor. Secondly, you want to underbake these cookies (and all cookies) to keep them soft. Therefore, take them out when they're barely turning brown and then let them rest on the pan for one minute to firm up a bit. Don't let them sit on the pan for more than a minute or they'll get really flat. After the one minute is up, you'll remove them to a flat surface. Before I had granite countertops, I placed them on foil on top of my counter. Now I just put them directly on my counter. If you put them on a wire rack, they'll fall through so don't do that.
By the way, if you have a hard time baking cookies (eg, the bottoms or edges are brown or uneven), I suggest using Airbake pans. You don't have to grease them, use parchment, or a SilPat, and the cookies bake beautifully every time because there are no edges to trap the heat (and other fancy reasons I'm not aware of). I bake all my cookies on these, and I love them...I have two sets. PS, I'm not getting paid to say that, I just love them and think everyone should use them.
There are a couple of things worth mentioning about these cookies. First, don't substitute butter for the butter-flavored shortening. I realize that butter is best, but not in this case. The shortening really lends itself to soft cookies, and you still get to have that butter flavor. Secondly, you want to underbake these cookies (and all cookies) to keep them soft. Therefore, take them out when they're barely turning brown and then let them rest on the pan for one minute to firm up a bit. Don't let them sit on the pan for more than a minute or they'll get really flat. After the one minute is up, you'll remove them to a flat surface. Before I had granite countertops, I placed them on foil on top of my counter. Now I just put them directly on my counter. If you put them on a wire rack, they'll fall through so don't do that.
By the way, if you have a hard time baking cookies (eg, the bottoms or edges are brown or uneven), I suggest using Airbake pans. You don't have to grease them, use parchment, or a SilPat, and the cookies bake beautifully every time because there are no edges to trap the heat (and other fancy reasons I'm not aware of). I bake all my cookies on these, and I love them...I have two sets. PS, I'm not getting paid to say that, I just love them and think everyone should use them.
Double Chocolate Chip Cookies Recipe
Makes about 36 cookies
Print this recipe
3/4 cup brown sugar, packed
3/4 cup sugar
1 cup butter-flavored shortening
2 eggs
1 teaspoons baking soda
1 teaspoons salt
1 tablespoon vanilla extract
2 cups flour
1 cup regular size chocolate chips
1 cup mini chocolate chips
Preheat your oven to 375 degrees.
In a bowl of a mixer, cream the shortening and sugars until fluffy. Add in the eggs one at a time. Mix in the baking soda, salt, and vanilla, and add in the flour until just incorporated. Stir in the chocolate chips.
Form two tablespoons worth of dough into a ball and place on an ungreased baking sheet about two inches apart from each other. Bake for 9 minutes until barely golden brown. Remove from oven, let rest for one minute on the pan, and then remove to a flat surface (I place them on my clean counter or aluminum foil on my counter). Let them cool.
Source: My boss, Sharon, adapted from Nestle Tollhouse
Makes about 36 cookies
Print this recipe
3/4 cup brown sugar, packed
3/4 cup sugar
1 cup butter-flavored shortening
2 eggs
1 teaspoons baking soda
1 teaspoons salt
1 tablespoon vanilla extract
2 cups flour
1 cup regular size chocolate chips
1 cup mini chocolate chips
Preheat your oven to 375 degrees.
In a bowl of a mixer, cream the shortening and sugars until fluffy. Add in the eggs one at a time. Mix in the baking soda, salt, and vanilla, and add in the flour until just incorporated. Stir in the chocolate chips.
Form two tablespoons worth of dough into a ball and place on an ungreased baking sheet about two inches apart from each other. Bake for 9 minutes until barely golden brown. Remove from oven, let rest for one minute on the pan, and then remove to a flat surface (I place them on my clean counter or aluminum foil on my counter). Let them cool.
Source: My boss, Sharon, adapted from Nestle Tollhouse
