I’ve been on a search for the ultimate chocolate chip cookie recipe ever since I got the crazy idea to bake 600 cookies by myself for my wedding. Luckily, I came to my senses and ended up buying 50 dozen cookies from a bakery. (Best idea ever.) Because of that temporary lapse in judgement, I went through dozens of different cookie recipes. I was on a mission to find the impossible combination: crispy yet chewy, sweet yet salty, gooey yet firm. For awhile, I swore by Alton Brown’s chewy chocolate chip cookie which uses cake flour and it won rave reviews by my friends and coworkers. Then I discovered Dana’s chocolate chip cookie recipe and it was all over. Hands down winner. I made these for friends and they have all asked for the recipe so I thought I’d share it here, though the credit all goes to Dana.
Ingredients (original recipe and full instructions here)
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 3/4 to 6 cups Flour (if the cookies feel flat, use 6 cups)
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
2 bags choc chips (12 oz bags) – 1 semi-sweet, 1 milk chocolate
1. Mix the shortening and butter with white and brown sugar with a stand mixer. Add the three eggs and vanilla and mix for 3 full minutes.
2. In a separate bowl, mix the dry ingredients (flour, baking soda, salt). Slowly pour and mix the dry ingredients into the butter/sugar mixture
3. Mix in the chocolate chips!
4. Use a small icecream scooper to scoop out uniform balls, space about 3-4″ apart on the cookie sheet:
5. Bake at 350 degrees for 8-9 minutes or until top is slightly golden brown. Do not overbake!
8. Share with friends!
This cookie recipe makes a TON of cookies!! 5-6 dozen!! Though I myself could probably eat all those cookies in one sitting, you can also divide the dough, wrap in freezer paper and freeze it in smaller sections. Just pull out of the freezer and microwave for 20 seconds when you are ready to bake!
Yum yum yummmm!!!