I know there are a million chocolate chip cookies in cookbooks and on websites. I know there are a thousand chocolate chip cookies on blogs. I know there are hundreds of good chocolate chip cookies on blogs and in books. So why should you make these? Well, you don’t have to, but they are tried and true. People like them. I’d like to say it is an original recipe, but I got it from my mom. I’d like to say it is her original recipe, but it probably isn’t. In fact, it could very well be off the back of a bag of chocolate chips. If you want to claim it, feel free.
Chocolate Chip Cookies
2 1/4 cups all purpose flour (you can use half whole wheat if you want)
1 tsp baking soda
1 tsp salt
1/2 cup softened unsalted butter
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/2 tsp water
2 large eggs
12 oz. chocolate chips
1. Preheat oven to 365*F.
2. Combine dry ingredients and set aside.
3. Combine butter, shortening, sugar, brown sugar, vanilla, and water. Beat until creamy.
4. Add in eggs and mix until well combined. Add flour mixture and mix well. Stir in chocolate chips.
5. Drop by tablespoonfuls onto a cookie sheet (I do 12 per sheet).
6. Bake for 10-12 minutes. (10 for softer cookies, 12 for crispier cookies.)
**Disclaimer: I mix the wet ingredients and eggs first and then just put in the dry ingredients on top, gently mix them together before stirring them into the wet ingredients. I do this because I don’t like to get two bowls dirty. I do this because I’m lazy. I do this because the cookies turn out the exact same way. Feel free to make your own decision. Oh! You can also throw in a cup of chopped nuts if you’re feeling crazy. Walnuts work well.**
Verdict: These are tasty! Crispy around the edges, soft and chewy in the middle.
Husband’s take: Hands down his favorite cookie.
Changes I would make: None. I almost always make a double batch of these and freeze at least half of the dough. Then I can bake a couple of cookies off when we’re craving them. Nothing beats a fresh chocolate chip cookie. In fact, I might go do that right now. It is also nice if you need a dessert in a pinch. If you’re feeling type A, you can form the dough into balls, freeze on a cookie sheet until firm, and then throw them in a freezer container or bag. I just freeze one giagantic lump (wrap it in wax paper, then put it in a freezer bag) and saw off a piece with a knife to bake (or eat raw) whenever I feel like it. It’s how we roll in this house. At least with cookie dough. For most other things, I’m totally type A.