Awesome Chocolate Chip Cookies
I have been on a quest for the best chocolate chip cookies for a while. After a while I have figured out the ingredients needed to make a really good cookie. You need to use both butter and shortening. If you use all butter your cookies come out flat and crunchy. If you use all shortening your cookies come out fluffly but don’t spread out. A perfect balance of the two gives you a light and fluffy cookie that is not too thick and not too thin.
Chocolate Chip Cookies – (Adapted from The Worlds Best Chocolate Chip Cookies from Chef2Chef.com)
- 3/4 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 1/2 Cup Butter
- 1/2 Cup Shortening
- 1.5 Tbs Vanilla – 1 Tbs if you are using mexican vanilla (it has a stronger flavor)
- 2 Eggs
- 3 Cups Bread Flour
- 3/4 tsp Baking Soda
- 3/4 tsp Salt – (Preferably Kosher or Fine Sea Salt)
- 1 Bag of Chocolate Chips
Preheat the oven to 350 degrees.
Side Note – I just want to take a minute to let you know that if you have a kitchen aid mixer you should get a beater blade. The original blade that comes with the mixer works great but requires that you scrape the edges of the bowl so that everything is incorporated. The beater blade has silicone scrapers on the edge of the blade that scrape the edges and make it so that you do not need this step.
Back to cooking. Add room temperature butter, shortening, sugar and brown sugar to your bowl. Mix at medium speed creaming the butter and sugar.
Now add the eggs slightly beaten and the vanilla. Vanilla is a compliment to chocolate, so by adding the vanilla you are going to enhance the chocolate flavor. Who doesn’t want more chocolately chocolate. I know I do!
While that is mixing sift the flour and baking soda onto a piece of wax paper or parchment. This step can be skipped but if you want the perfect textured cookies, I recommend that you sift your flour. Then once your flour is sifted you can use the wax paper or parchment as a funnel to get the ingredients in the bowl. This makes less of a mess when incorporating flour. Otherwise you might end up looking like casper the friendly ghost.
Mix until the flour is incorporated. Then fold the chocolate chips in with your favorite wooden spoon or spatula.
Now portion the cookies out onto a baking sheet covered in parchment or a silpat. I use an ice cream scoop to portion out the cookies. I have found that I could get six cookies per sheet.
Bake the cookies at 350 degrees for 12-14 minutes. Remember to take them out when they get stiff. If the cookies look done they are probably over done. That is one of the biggest mistakes most cooks make. An overdone cookie is a crime.
When the cookies are done, remove them from the oven and let them cool on a wire rack.
I hope you enjoy these cookies. They go great with a large glass of milk or with your morning coffee.