Tuesday, April 13, 2010

Who Doesn't Love a Warm Chocolate Chip Cookie?

My version of one of the most loved treats
Things I have learned about making a really good chocolate chip cookie:

1. Using 1/2 shortening and 1/2 butter makes the cookie hold it's shape better. Using only butter makes a more flat and crispy cookie.

2. Real vanilla makes a better overall taste.

3. Using more brown sugar (or all brown sugar) gives the cookies a richer in flavor.

4. Using only 1 1/2 eggs (thus just the egg white of the second egg) makes it so the cookies aren't too doughy.

5. Using 50/50 on the flour gives the cookies a better texture.

6. Baking the cookies only 9 minutes instead of the usual 10 minutes helps keep the cookies chewy in the center and just the right crispness around the edge.

7. Last but not least, adding chopped nuts (pecans or walnuts) makes the ultimate great chocolate chip cookie but because NOBODY else in my family likes nuts in things I usually omit them. For me, the more chunky the nuts the better.
Chocolate Chip Cookies
1/2 cup softened butter (not margarine)
1/2 cup butter flavor shortening
1 cup brown sugar
1/2 cup sugar
1 tsp. real vanilla (not imitation)
1 large egg plus 1 egg white
2 1/4 cups flour ( I use 50% white and 50% whole wheat mixed)
1 tsp. soda
1 tsp. salt
1-2 cups chocolate chips (semi-sweet, milk chocolate, buttersctotch, or white chocolate chips, it's your choice)
1 cup chopped nuts (if desired)

Mix first 5 ingredients until well blended. Sift flour, soda and s
alt together then add to wet mixture. Add chocolate chips and nuts. Bake at 350 for 9 minutes.




Lately I have been making a double batch, scooping the dough into cookies and freezing them on a cookie sheet. After they are solid I put the frozen cookie dobs in a zip lock bag and stick them in the freezer. Then I just make one cookie sheet at a time so that I don't go overboard and eat too many. There are just enough for everyone to enjoy a cookie or two. (And who doesn't like a warm chocolate chip cookie?)
One last thing. I use a small ice cream scoop (one I got from Pampered Chef) to keep the cookies in a uniform shape. The scoop makes just the right size.



9 comments:

Jessica said...

These look ridiculously goooooood! I've never been able to bake a chocolate cookie that I've loved. I'm definately gonna give this recipe a try! With nuts! Ha!

Jessica said...

I forgot to ask what temperature the oven should be set at?

Staci K. said...

MMmm.....cookieessss.....

Randy Hall said...

So what time should we be over for cookies and milk?

Jessica said...

Thank you! :) Can't wait to make these!

Amy said...

Great tips.. my mouth is watering. I can't eat these right now, but I plan to use your recipe since you were so nice to share. Thanks Connie!

Laura Ingalls Gunn said...

Can I have the whole plate?

Thank you for your kind thoughts and prayers.

Tina ~ Blessings Friends. said...

Goodness gracious! Warm cookies, yuuuuuuum-O!

Julie said...

I'm always looking for a great chocolate chip cookie recipe. I'll have to give these a try. They look mouth-watering! **wipes slobber on sleeve**