This chocolate chip cookie recipe has been my tried-and-true for several years now. Luckily, I don't have to search through all of the pinterest "best ever" recipes to find one. And really, if all of the cookies out there are the best ever, does that make them all average? How does one cookie stand out from the rest? I guess you'll have to try them all to figure it out. I received this recipe from a friend about six years ago, and I haven't turned back since. It's nice to have this recipe in my back pocket when I am craving that chocolatey, chewy, melt-in-your-mouth cookie. It turns out as I expect it to every single time. Since I haven't blogged about this recipe before, I've had to go searching through all of my paper recipes to find it. Since I prefer to search for recipes online now, I felt we could both get the benefit of having it on my blog. I hope this cookie becomes your go to from now on.
Chocolate Chip Cookies
Recipe from a friend
Recipe from a friend
INGREDIENTS
2/3 cup butter, softened
2/3 cup shortening
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla extract
2 eggs, room temp.*
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3 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
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12 oz. bag of semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees or 325 degrees for a convection oven. Line two baking sheets with parchment paper.
Cream together butter, shortening, both sugars and vanilla extract in a large bowl, about 3 minutes. Add in eggs one at a time.
Mix dry ingredients together in a separate bowl. Slowly add in to creamy mixture. Add in chocolate chips. Mix well.
Scoop heaping spoonfuls onto a parchment-lined baking sheet. Side Note: I only bake one tray at a time on the center rack to allow for even cooking. I find it more consistent to have one tray in the oven while working on the next tray. That way one tray is always baking.
Bake for 9-11 minutes, depending on how chewy a cookie you like. I barely let mine brown before pulling them out.
Remove from oven, and transfer to a cooling rack.
Makes approximately 55 cookies.
*To bring eggs to room temperature faster, place eggs in slightly-warmer-than lukewarm water for about five minutes.
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