Need a treat?
I know we just talked about skinny jeans. But come on…it’s Friday!
Come dip in this bowl. And let’s make cookies!
There are a bazillion chocolate chip cookie recipes out there. I’m not trying to replace your grandma’s old tried and true, live-or-die, this-is-the-only-way-to-do-it recipe.
Maybe I am?
I’m just saying that is the recipe we’ve used in our family for years and it never fails.
Soft, buttery, tons ‘o chips, and guess what….you don’t have to cook them all at once! The recipe makes a ton of cookies, so I freeze 3/4 of the dough into loaves and then I’m ready for cookies any day of the week. It’s kind of dangerous.
CLASSIC CHOCOLATE CHIP COOKIES
Makes 5-6 dozen
Or…tons of dough to freeze for later enjoyment
1 Cup Vegetable Shortening
1 Cup Butter (don’t use margarine)
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar
2 tsp Vanilla
5 1/4 to 5 1/2 cups Flour *
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
2 bags choc chips (12 oz bags) – 1 semi-sweet, 1 milk chocolate
There are three key points in this recipe.
1. Use shortening and butter. I know some of you are going to replace the shortening with butter, and I won’t hold it against you. But the shortening is what gives the cookie a slight crispness around the edges while still feeling soft inside.
So, start by mixing the shortening and butter with white and brown sugar. Add the three eggs and vanilla and here’s the second key point….
2. Mix the buttery/egg mixture for a full THREE minutes. The time is important for the eggs and butter to become fully whipped and to develop new chemistry. You’ll watch the buttery mix go from gushy liquid to beautiful cream (as shown in the right photo):
In a separate bowl, mix the dry ingredients together (flour, baking soda, and salt). Add 1/2 of the flour mixture to the butter mixture and mix. Then add the other 1/2 and mix.
3. Use a lot of good chocolate chips and mix semi-sweet with milk chips. Some recipes call for one bag of chocolate chips. This recipe is large so we’re using 2 bags. But sometimes I throw in 2 1/2!
Guittard brand is my favorite. I use a mixture of semi-sweet and milk chocolate chips but sometimes I throw in their extra dark chips too.
Mix it all up and you have this:
Go ahead and sample a few balls.
Then use a small cookie scoop to make 15 uniform balls on an ungreased cookie sheet (do NOT use a non-stick pan–the cookies won’t bake as evenly)
Also, I find that smaller cookies are better than large ones because then you can eat 3 instead of just one! It’s all psychological.
Bake at 350 degrees for 8-9 minutes or just until the cookies are slightly golden on top. If you wait till the cookies are entirely golden on the outside, it’s too late. They’ll be overcooked. You want them to be soft inside. Allow them to cool for a few minutes and transfer to a cooking rack, though they may not make it that far.
Making Cookie Dough Loaves:
Now if you’re making cookies for a big party, go ahead and keeping scooping/baking all the dough. But cookies are only good for a day or two (in my opinion), so why bake the whole batch and have them go to waste? If you freeze the dough, you can have fresh cookies any time you want!
* Divide the dough up into 3 or 4 piles on wax paper sheets.
* Use the paper and your hands to shape each pile into a loaf.
* Roll them up inside of the wax paper.
Then wrap each loaf with plastic wrap (to avoid freezer burn or freezer smells). Or….simply place them all in a ziplock bag together. Then put them in the freezer!
When you’re ready to bake a few cookies, take out a cookie loaf. Microwave it for about 20 seconds. Pull off a bit of dough and bake them just as we did above for 8-9 minutes.
Eat em till they’re gone!
Oh wait, there’s one left for you.