Ingredients
-
2 1/2
-
1
-
1/2
-
1/2
-
1/2
-
1 1/2
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Thick, Soft, and Chewy Chocolate Chip Cookies, I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him After much searching these are the ones we deemed best Soft and chewy but with a lightly crisp outer layer If you don’t want the crispness, substitute more butter for the shortening I have found that you need to follow the directions *exactly* to get the best cookies Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the traditional recipe, all make a difference in the end result I have also found that Land o’ Lake butter makes a better cookie than some generic brand butter Don’t let the butter sit out too long It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies If that happens, refrigerate the dough for about an hour to help them not spread as much It also helps to use the mixer on the dough in between batches going into the oven It helps keep the dough from starting to separate if it is a warm day Another thing I’ve learned is you have to make sure there is plenty of circulation in your oven When I moved, my cookies started turning out flat again I finally realized that my oven was smaller at the new house and when I switched to smaller cookie sheets, my cookies turned out perfectly!, Can use oil instead of the shortening?, The recipe is PERFECT?? It clearly states in the recipe to use electric mixer!
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Steps
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1
Done
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Mix Flour, Baking Soda, and Salt in a Small Bowl. |
|
2
Done
|
in a Separate Bowl, Beat Butter and Shortening Until Creamy. |
|
3
Done
|
Add Sugar and Vanilla and Beat With a Mixer on Medium Speed Until Well Blended. |
|
4
Done
|
Beat in Eggs, One at a Time, Mixing Well. |
|
5
Done
|
Add Flour Mixture, and Beat Slowly to Incorporate, Then Beat to Blend Well. |
|
6
Done
|
Stir in Chocolate Chips and Nuts. |
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7
Done
|
Drop Batter in 2-Tablespoon Portions About 2 Inches Apart on Baking Sheets. |
|
8
Done
|
Bake in a 375f Preheated Oven Until Edges of Cookies Are Brown but an Area About 1 Inch Wide in the Center Is Still Pale, About 10 Minutes. |
|
9
Done
|
If Using 2 Pans in 1 Oven, Switch Positions at Half-Time. |
|
10
Done
|
Let Cookies Cool on Pan About 5 Minutes, Then Transfer to Racks With a Spatula. |
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11
Done
|
Serve Warm or Cool. |
