I’m known, in various circles, for a host of different things that I do. However, I’m well-known for my baking… and more specifically, my Chocolate Chip Cookies. There is a reason for this… they are awesome! I’ve literally spent years perfecting them. Tweaking and tasting, I’ve tried many different options and I believe that I have come up with the perfect cookie… and I’m gonna share my tips with you.
Become a Better Baker
The actual recipe is below, but there are a few things that you should know about my recipe for chocolate chip cookies. Like any other baker, I began (years ago) with a basic recipe and subsequently adapted it as I tested different options.
Chocolate Chip Cookies Tips & Tricks
Tip # 1
Most of the basic recipes call for baking soda. This is the first thing that I changed. I simply do not like cookies that are made just with baking soda. I’m not exactly sure why, but cookies made with just baking soda tend to give me heartburn/indigestion. Since I love eating cookies, that fact is no bueno! Over the years, after trying different variations, I settled on half baking soda and half baking powder. I believe that adjustment is perfect and I will not be readjusting.
Tip # 2
The basic recipes usually call for butter, which I love. Butter adds great flavor and moistness, however, when you use all butter, it tends to make a flatter cookie. It will still taste great, but the texture is different. After trying various options, I settled on half butter (unsalted–always) and half shortening. This option still leaves you with the wonderful flavor from the butter but offers a thicker cookie with a better texture.
Tip # 3
A basic recipe will always call for vanilla flavoring. My tip is to use Mexican Vanilla and add just a smidge more than called for. (More of something awesome is just more awesome, right?) If you’ve never tried Mexican Vanilla, trust me on this. Go get yourself a great big bottle of it and use it in everything! You can thank me later!
Tip # 4
The last tip I’m going to offer regards the actual baking. It is as simple as this: Don’t cook them all the way. I bake them at 350 instead of the 375 called for and I bake them only until the sides began to look like they are cooking; maybe a little golden. The center is always still shiny when I remove them from the oven. The pan is still hot and I set them out for about a minute before transferring them to a cooling rack. That is all that is needed for the residual heat from the cookie sheet to finish them off to perfection!
Chocolate Chip Cookies – Recipe
The Best Ever Chocolate Chip Cookies
Course: DessertDifficulty: Easy15
minutes40
minutesThis is a double size batch of the best Chocolate Chip Cookie recipe ever!
Ingredients
4 1/2 c All Purpose Flour
1 t Baking Soda
1 t Baking Powder
2 t Salt
1 c Salted Butter, softened
1 c Shortening
1 1/2 c Granulated Sugar
1 1/2 c Brown Sugar, packed
4 eggs
2 t, plus a little, Mexican Vanilla
Directions
- Combine flour, baking soda, baking powder and salt in a bowl and whisk together.
- Cream softened butter, crisco, granulated sugar, brown sugar, eggs and Mexican vanilla together in mixer.
- Add dry ingredients a cup or so at a time until all combined.
- Add chocolate chips, to your desired coverage, mixing by hand with a spatula.
- Cover and chill for at least 2 hours.
- Spoon onto greased cookie sheet, with size and spacing uniform.
- Bake at 350, just until the edges begin to look cooked, golden. Anywhere between 6-8 minutes, based on the size of cookie.
I hope that you enjoy these cookies as much as everyone else does. (I can’t imagine anyone not liking them!) Be sure to check back with us for more great tips and tricks in the kitchen! (Subscribing is easiest!)
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