My sister is the baker of the family and I am the cook. When we have family dinners, I like to plan the dinner menu and leave the dessert to her. Maybe it’s because baking is too precise for me or maybe its because whenever I use flour, it gets all over my kitchen counter and I never know what cleaning spray to use because I have a reisdue that lingers there for days. Whatever the case, I am more of consumer of dessert than a baker of dessert. I love this recipe for cookies because it’s like cookie making for dummies. All the ingredients go in one bowl so you don’t have to gradually add the flour mixture into the wet mixture. I’ve made these cookies countless times over the last year and always get rave reviews. My brother in law even said they were the best cookies he’s ever had. That comment I take with a grain of salt because I was just recovering from a stroke so he probably wanted to make me feel good and he had also been drinking a few Smirnoff Ice beverages. Scroll down after the recipe to see a few of my hints to making them perfect. I may never out bake my sister, but at least I have a go to cookie recipe that I can make fast and I know will be a crowd pleaser. I’ve never had any leftovers, so I guess that’s always a good sign!
Chocolate Chip Cookies (from Better Homes and Gardens Cookbook)
3/4 cup butter, softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 1/2 cups flour
2 cups semi sweet chocolate chips
Directions: Preheat oven to 375 degrees. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate chips. (I leave out the optional walnuts in the recipe).
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8-9 minutes. Transfer to a wire rack to cool. Makes about 60 cookies.
*Use room temperature butter. This makes it easy to mix the butter and sugar together. I know it’s a pain to remember to set butter out on the counter, but this makes a big difference.
*I line the baking sheet with parchment paper so I don’t have to wash my baking sheet. If you are lazy like me, try this too.
*I often make a dozen for dessert and then keep the extra dough on hand for later on in the week. These are best eaten fresh out of the oven so I like to make them the day I choose to eat them. My husband also loves to eat the dough from the fridge which I know from my Health and Sanitation class at Le Cordon Bleu is a no no because of the raw eggs, so eat at your own discretion! Here at the Heath household we take our chances and live life on the edge. Life is too short to refrain from eating cookie dough.
*I normally don’t use crisco in my baking, but the 1/4 cup shortening helps add a light texture to the cookie.