When I was a teenager, I started to really enjoy cooking and baking on my own. There were definitely some foibles on my first attempts. I specifically remember a Thanksgiving where I made the green bean casserole with DOUBLE the pepper – and accidentally used cayenne instead of black pepper. But one thing I could consistently churn out were chocolate chip cookies.
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Let’s be honest. Chocolate chip cookies are not a complicated recipe. If you can follow basic directions and set a timer, you can make cookies.
But I think chocolate chip cookies are one of those recipes that everyone does just a little differently and everyone has a slightly different opinion as to what constitute the perfect cookie. Chewy versus crisp. Lots of chocolate or add some nuts. Thin or cake-like.
This recipe is the cookie of my childhood. They’re soft, have the perfect nut to chocolate ratio (that’s half and half, people!), and if baked and stored properly will stay chewy for days – if they last that long!
Let’s Get Baking
First things first, let’s talk butter versus shortening. Butter definitely gives the cookie more flavor, but it tends to spread flat during baking. Shortening helps the cookie stay a little taller and remain tender, but isn’t quite as flavorful.
The solution? I use both! Do yourself a favor and get the Crisco Shortening Sticks. I hate measuring shortening and these sticks make it much less annoying!
On to the sugar. Many chocolate chip cookie recipes use a equal ratio of white and brown sugar. I prefer a moist and chewy cookie, so use a 2:1 ratio of brown sugar to white sugar.
Also, temperature matters! If at all possible, I try to get my butter and eggs out of the fridge a couple hours before I intend to mix the cookies to allow them to come to room temperature. Once the cookie dough is mixed, I chill the dough for at least 30 minutes prior to baking. This helps the cookies to not spread too far on the pan and retain their shape.
I have a tiny kitchen, but when I downsized and got rid of tons of kitchen items, my cookie scoop made the cut. Using a cookie scoop ensures all the cookies are the same size and thus cook in the same amount of time.
Chocolate Chip Cookies
Notes
For best results, let butter and eggs come to room temperature a couple hours prior to preparing cookies. Once dough is made, allow it to cool at least while the oven preheats but thirty minutes is preferable. This prevents the cookies from spreading too much on the pan.
Ingredients
- 1/2 c unsalted butter (1 stick), softened
- 1/2 c shortening
- 1 c brown sugar
- 1/2 c granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 c all-purpose flour
- 1 c mini chocolate chips
- 1 c chopped pecans
Instructions
- Cream together butter, shortening, and sugars. Add eggs and vanilla and mix until well combined and smooth. In a separate bowl, mix the flour, baking soda, and salt.
- Add dry ingredients to wet ingredients in three portions, mixing until flour is combined each time. Add the chocolate chips and pecans and mix until just combined.
- Preheat oven to 350*. Meanwhile, place cookie dough in fridge to allow it to chill while the oven preheats. Line cookie sheets with parchment paper (preferred) or spray with non-stick cooking spray.
- Bake cookies for 9-11 minutes or until just brown at edges and no longer shiny on top. Place dough back in fridge between each pan of cookies to make sure it stays cool.
In your opinion, what constitutes the perfect chocolate chip cookie?
