For the past few years I have just stuck with the same two recipes for chocolate chip cookies. Either the Nestle Toll House one on the bag, or the Neiman Marcus recipe (if I have to make a LOT of cookies).
I picked this one because I thought the combo of shortening and oil was a little different, since I only use real butter for cookies normally. They turned out really nice I think. They don’t spread out, they stay chunky and have a shortbread consistency. The kids and Paul gave two thumbs up. The only problem now is that I ate so much cookie dough, I need someone to figure out how many WW points it was, and I have a feeling I am done eating for the next 8 days!
Does anyone have any favorite Chocolate Chip cookies recipes you can post to share that I can try???
Chocolate Chip Cookies
Ingredients:
1 Cup brown sugar
1 cup white sugar
1 cup shortening
1 cup vegetable oil
2 eggs
2 t. vanilla
4 cups all-purpose flour
4 t. cream of tartar
2 t. baking soda
1 t. salt
2 cups semisweet chocolate chips (I used 1 cup Ghirardelli’s + 2 cups semi-sweet chips and 1 cup chopped pecans)
Directions:
Preheat oven to 350 degrees. I an a medium bowl , beat together white sugar, brown sugar, oil and shortening until smooth. Stir in eggs, and vanilla beating well after each addition. Combine the flour, cream of tartar, baking soda, and salt, stir into sugar mixture. Finally, fold in the chocolate chips and nuts. Drop by big spoonfuls onto cookies sheet. Bake for 8 to 10 min. cool on sheet and remove.
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{ 8 comments… read them below or add one }
I am a chocolate chip cookie addict! This is our family favorite:
Chocolate Chip Cookies
Time and Yield
Cook time: 8-12 min
Yield: 3 1/2 dozen cookies
Ingredients
1 cup (2 sticks) butter (no substitutes)
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup light corn syrup
1 egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (10 or 12 ounces) Hershey’s Chips or Baking Bits (any flavor)
Directions
Heat oven to 350 degrees Fahrenheit. In large bowl, beat butter and sugars until light and fluffy. Add corn syrup, egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8-10 minutes or until lightly browned and almost set. Cool slightly, remove from cookie sheets to wire racks. Cool completely. Cookies will be softer the second day. Makes about 3 1/2 dozen cookies.
I swear by butter flavored crisco. I don’t like real butter because the cookies get so flat and I like a crispy cookie instead of chewy. Any recipe that calls for butter I replace with the butter flavored crisco. Also love the premeasured sticks!
The best recipe for chocolate chip cookies is from America’s Test Kitchen. You can find it on their website. It is called Perfect Chocolate Chip Cookies. They did lots of testing to find out how to make the perfect cookie. The use of brown butter adds an amazing depth of flavor. You should definitely check it out.
http://www.americastestkitchen.com/recipes/detail.php?docid=19364&incode=M**ASCA00
Will definitely have to look that one up — anything with browned butter is amazing!!
Ashley,
I went to America’s Test Kitchen. It’s $2.50 a month to access their recipes. Maybe you could share their recipe with us. I don’t dare sign up for site, they do offer a 2 week free trial but somehow I always get burned on those deals so I don’t dare try it. Thanks for letting us know, bet they have other great recipes, too.
Terry
Found the Americas test kitchen recipe at food.com!
http://www.food.com/recipe/perfect-chocolate-chip-cookies-americas-test-kitchen-387119
This is a recipe that my family loves – the combination of chocolate and peanut butter!!
Chocolate Chip Peanut Butter Snaps
1 c. butter or margarine, softened 1 c. sugar
1 c. brown sugar, packed 2 eggs
2 2/3 c. flour 2 tsp baking soda
1/2 tsp salt 2/3 c. peanut butter, smooth
2 tsp vanilla extract or chunky
1 pkg milk chocolate chips
Cream butter and sugars until light and fluffy. Add peanut butter and eggs, mixing well. Combine flour, baking soda and salt. Add to creamed mixture. Add vanilla and chocolate chips. Drop 1-inch balls onto ungreased baking sheet. Bake at 375* for 8-10 minutes.
Note: Can also add 1/4 – 1/2 cup cocoa to make double chocolate peanut butter snaps.
**Cookies have a somewhat chewy texture. Enjoy
My husband’s new favorite! Thanks. Just made this recipe this weekend and was a giant success.