Wednesday, January 30, 2013

Chocolate Chip Cookie Recipe


I'm making chocolate chip cookies today.

This is a recipe from my mom's recipe box.  I think it's almost the same as the Tollhouse Cookie recipe but if you don't tell, I won't tell.

This makes a really big batch.  I only made half a batch today because we don't need so many cookies at our house.

Preheat oven to 375 degrees.

2 cups shortening
fyi - I usually use 1 cup butter and 1 cup vegetable shortening.  If only butter is used, it's a great, buttery taste and flatter, crunchier cookies which is fine if that's what you like.  Shortening makes softer, fluffier cookies but no buttery taste.  I mix them so I get the best of both worlds.
1 1/2 cups brown sugar
1 1/2 cups sugar
2 teaspoons vanilla
4 eggs
4 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 large package chocolate chips

First I assembled the ingredients.  I found my missing measuring cup in the flour container when I took it out of the cupboard.  It's just a good day all around.

I use organic shortening because it's non hydrogenated.  Despite popular belief, I really do eat healthy.  Even my cookies are healthy.  Well, sort of.


Put the first 5 ingredients in the mixing bowl.

Mix it up.  No, I don't have a stand mixer.  I would love to have a stand mixer, but since I don't I will be content to use my hand mixer just like my mom always did.


Put the flour, salt, and baking soda in another bowl and mix it together a little bit.

Put some of the dry ingredients in the wet ingredients and mix.  Add the flour a little at a time unless you want a cloud of flour in your kitchen.

Mix it just until it's combined.  You may need to turn up the speed on your mixer to get through the stiff dough without burning up the mixer motor.  It's okay if there's still a little flour showing.  It will get mixed in with the chocolate chips.

I like to use Ghirardelli bittersweet chocolate, but any kind of chips will work.  (Maybe not potato chips.)

I don't measure stuff like this.  I just dump it in until it looks like enough.

I also like walnuts in the cookies.  I had some already chopped and in the freezer from holiday baking.  Any kind of nut will work or they're good without nuts.  I just like chocolate chip cookies however I can get them.


Stir the nuts into the dough.

Now it's time to bake them so get a cookie sheet ready.  I'm just going to admit that I have a parchment paper fetish.  I use parchment paper for everything.  If you don't have parchment paper, then just prepare your baking sheet how you normally would, but please don't complain to me if your cookies stick or burn on the bottom.  Does this sound like a voice of experience?  It is.


I like to use a big scoop to form the cookies.  Space them generously.  I never know from one time to the next how much they will spread.  I usually only put 9 cookies on a cookie sheet.

Put them in the oven and bake them for 8 - 10 minutes or until they look done.

Now it's time to eat!