I know I know...everyone says their chocolate chip cookie recipe is the best. But, believe me when I say that mine really is!! Over the years I have worked my way through many versions of the classic Toll House recipe, from plain to fancy and overly complicated. I think what it comes down to is how do you prefer your cookies? Crispy? Chewy? Cakey?
I have discovered I like my chocolate chip cookies chewy and soft in the center with a crispy edge. The crispy edge makes a nice handle when dunking :)
Making the cookies a little bigger than normal and chilling the dough first so it doesn't spread so much during baking both help create that soft chewy center. I have found that the cornstarch keeps them soft and adding the shortening promotes that crispy edge without losing that great butter taste.
It's all personal preference. The Bellman compares all others back to this version and has finally deemed them "perfect". Of course, as I type this and as if on cue, he asks if maybe a drizzle wouldn't hurt? Oh Bellman...........
CHOCOLATE CHIP COOKIES
Yield: 24 cookies
3/4C butter
1/4C shortening
3/4C brown sugar
3/4C sugar
2 eggs, room temperature
2 1/2 C flour
2tbl cornstarch
1tsp baking soda
1tsp salt
2tsp vanilla
2C chocolate chips, semi sweet
1C chocolate chips, 60% (bitter sweet--I use Ghirardelli)
1. In a separate bowl combine flour, cornstarch, baking soda and salt.
2. In mixer bowl, cream together butter, shortening and sugars.
3. Add eggs and vanilla. Be sure to scrape down the bowl occasionally.
4. Add dry ingredients and mix until just combined.
5. Fold in the chocolate chips.
6. Scoop dough into large golf ball sized balls. I use a medium sized ice cream scoop for uniformity.
7. Place the dough balls in the refrigerator to chill for at least one hour. Sometimes I freeze half the batch for a later use.
8. Place the dough balls on a lined or greased baking sheet and bake at 375 for 11-13 minutes.
9. After two minutes carefully move the cookies to a wire rack to finish cooling.
Enjoy!
No comments:
Post a Comment