Recipes

Best Chocolate Chip Cookies Ever20170712_173017

This recipe is for everyone who wants that perfect chocolate chip cookie recipe and is tired of trial and error trying to perfect it.  I have done all of the legwork for you.  My kids and I made batch after batch of cookies, trying recipe after recipe to no avail.  Then my daughter suggested that take pieces from each recipe that we liked and try to make a SUPER COOKIE RECIPE!

Well, it took some time, but we did it.  This recipe is very specific and you must use all of the ingredients if you want the perfect cookie.  By perfect I mean, chewy on the inside and a light crunch on the outside.  I promise you that this recipe will not disappoint.  I am counting on your feedback though, so please try it and let me know what you think.

Perfect Chocolate Chip Cookies

Preheat your oven to 350 Degrees Fahrenheit

DRY INGREDIENTS

2 and 3/4 cups of flour
2 Teaspoons of cornstarch
1 Teaspoon of baking soda
1 Teaspoon of baking powder
3/4 Teaspoon of salt

Combine your dry ingredients and mix them well to ensure they are evenly distributed in the bowl.

WET INGREDIENTS

1 cup of butter flavored Crisco shortening plus 2 Tablespoons of water
1 and 1/4 cup brown sugar tightly packed
3/4 cup of granulated sugar
2 large eggs
1 and 3/4 teaspoons of vanilla extract

1 pound bag of Nestle Tollhouse Semi-Sweet Chocolate chip Morsels

Combine all of your wet ingredients using a mixer except for the eggs!
Once you have combined the shortening, sugars, and vanilla, add the eggs to the mixture 1 at a time.

Once you have incorporated both eggs, slowly add the dry ingredient mixture to the wet ingredients.  Once both sets of ingredients are completely combined, you can add the chocolate chip morsels.

Using a rubber mixing spatula, fold in the desired amount of chocolate chip morsels.  My kids and I used 2/3 of a bag because they prefer a lot of chips.

Once you have combined the chips with the cookie dough, form 1 inch balls and place them on a cookie sheet of your choice.  I use a stone when I bake, but use what you have on hand.

Place the cookie sheet, with the 1inch balls into the pre-heated oven for 8- 10 minutes or until the tops are a light golden brown.  You do not want to overbake these cookies because they will lose the chewy consistency on day 2.

Once the light golden brown color is achieved, remove the cookies from the oven, place on a cooling rack (if your kids allow it) to cool for 10 minutes and enjoy!

Repeat the process with the remaining batter.

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