Submitted by Kendall
I LOVE Chocolate Chip Cookies...who doesn't??? I've been baking them since I was a kid. I like to make them nice and chewy and gooey on the inside with a beautiful light tan crispy outside. YUMMY!!! So I have gone through a lot of different recipes, this is my current favorite.
1 C Butter or regular/butter flavored Crisco -- sometimes I do half butter & half butter Crisco
1 C Sugar
1 C Brown sugar
2 Eggs
2 tsp Vanilla (use the good stuff - pure vanilla extract, nothing that reads imitation!)
1 tsp Baking soda
2 tsp HOT water
1/2 tsp Salt
3 C Flour
2 C Semisweet chocolate chips
Optional: chopped pecans
Cream butter, add sugars and cream well. Beat in the eggs one at a time and add vanilla. Dissolve baking soda in hot water, add to batter along with salt. Stir in flour, then add chocolate chips and nuts. Drop by spoonful onto ungreased pans. Bake at 350 degrees for 10-12 minutes until lightly browned. The key to soft and chewy cookies is to take them out when they are LIGHTLY BROWNED and let them rest on the baking sheet for a few minutes to finish setting up. Cool completely on a wire rack before storing in an air tight container.
NOTES:
Sometimes I pull back on the amount of flour by 1/2 or 1/4 cup and add oatmeal, either finely ground (mini chopper or blender) or whole. I add enough until the consistency is right, this isn't a stiff or loose batter...somewhere in the middle. The oatmeal adds additional flavor and texture.
For a fancy cookie, I use the large PC scoop and roll the dough balls in slivered almonds or finely chopped pecans.
I use the Pampered Chef medium or large scoop to get beautiful, round cookies. I also highly recommend using Silpat or silicone baking sheets (available at cooking stores, Target, Amazon, etc.).
I LOVE Chocolate Chip Cookies...who doesn't??? I've been baking them since I was a kid. I like to make them nice and chewy and gooey on the inside with a beautiful light tan crispy outside. YUMMY!!! So I have gone through a lot of different recipes, this is my current favorite.
1 C Butter or regular/butter flavored Crisco -- sometimes I do half butter & half butter Crisco
1 C Sugar
1 C Brown sugar
2 Eggs
2 tsp Vanilla (use the good stuff - pure vanilla extract, nothing that reads imitation!)
1 tsp Baking soda
2 tsp HOT water
1/2 tsp Salt
3 C Flour
2 C Semisweet chocolate chips
Optional: chopped pecans
Cream butter, add sugars and cream well. Beat in the eggs one at a time and add vanilla. Dissolve baking soda in hot water, add to batter along with salt. Stir in flour, then add chocolate chips and nuts. Drop by spoonful onto ungreased pans. Bake at 350 degrees for 10-12 minutes until lightly browned. The key to soft and chewy cookies is to take them out when they are LIGHTLY BROWNED and let them rest on the baking sheet for a few minutes to finish setting up. Cool completely on a wire rack before storing in an air tight container.
NOTES:
Sometimes I pull back on the amount of flour by 1/2 or 1/4 cup and add oatmeal, either finely ground (mini chopper or blender) or whole. I add enough until the consistency is right, this isn't a stiff or loose batter...somewhere in the middle. The oatmeal adds additional flavor and texture.
For a fancy cookie, I use the large PC scoop and roll the dough balls in slivered almonds or finely chopped pecans.
I use the Pampered Chef medium or large scoop to get beautiful, round cookies. I also highly recommend using Silpat or silicone baking sheets (available at cooking stores, Target, Amazon, etc.).
1 comment:
These are by far the best chocolote chip cookies. They helped me solidify my "best daughter-in-law" standing with my husband's dad. :) -Jenn
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