Not sure what recipe to turn to I choose my pinterest favorite, The Perfect Chocolate Chip Cookie.
2 3/4 c (14.5 oz) all-purpose flour
1 t baking soda
1 t salt
1/2 c (4 oz) unsalted butter at room temperature
1/2 c (4 oz) Crisco (plain or butter flavored, I prefer plain)
1 c (6.5 oz) light brown sugar
1 c minus 2 T (6.5 oz) white sugar
2 large eggs
1 1/2 t vanilla
1 1/2 c (10 oz) semi-sweet chocolate chips (Hershey's brand is best)
1. In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed. Set aside.
2. Using a mixer, cream
the butter and shortening on high until light and fluffy 1-3 minutes.
3. Add both sugars and beat
on high 1-2 minutes.
4. Add eggs and vanilla. Beat until fully incorporated.
5. Add the flour mixture and mix until just incorporated.
6. Touch test the dough.
It should feel slightly sticky, but not much should stick to your
finger. If it is very sticky add flour 2T (.5 oz) at a time.
If it is firm or dry, you have added too much flour and there is not a good way to reverse this.
7. Using your hands, roll the dough into balls your choice of size (I tried a variety of sizes ranging form a penny to quarter). Place on an ungreased cookie sheet and add one chocolate chip to each cookie dough ball.
8. Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to
six months in the freezer.
9. 15-20 minutes before baking,
position the oven rack to the second highest setting. Preheat the
oven to 375.
10. Remove the dough from the refrigerator and bake 4-7 minutes depending on size of your balls. They are ready to come out of the oven when
they are domed and puffy, show a few signs of browning and look a bit
underdone.
11. Leave
the cookies on the cookie sheet for
(10)2 minutes. Remove them to a cooling rack so they will cool
evenly. Wait ten minutes, then serve your Perfect Chocolate Chip
Cookie!
We took them with us to our New Year's party and they seemed disappear quickly!
