Tuesday, May 15, 2012

Chocolate Chip Cookie Recipe

I am constantly on the search for the perfect chocolate chip cookie.  This recipe is rich, chewy, and absolutely perfect.  Recipe adapted from Ashley and Sierra's website, The Perfect Chocolate Chip Cookie. This website also provides GREAT tips when baking cookies.  Definitely check it out!

3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 c. unsalted butter at room temperature
1/2 c. Crisco
1 c. light brown sugar
1 c.  white sugar
2 large eggs
2  tsp. vanilla
1 bag of semi-sweet chocolate chips

1. In a small bowl mix the flour, salt, and baking soda until the ingredients are evenly distributed.  Set aside.
2. Using a wire whisk attachment of a stand 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. Add eggs and vanilla. Beat until fully incorporated.
4. Switch to a paddle attachment. Add the chocolate chips and mix gently. 
5. Add the flour mixture and mix until just incorporated. 
6. Using your a 1/4 measuring cup, shape dough into circles.  Place in a baking sheet 1 inch apart.
7. 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.
8.  Preheat the oven to 375 degrees. 
9. Remove the dough from the refrigerator and bake 8-10 minutes.  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. 
10. Leave the cookies on the cookie sheet for 2 minutes.  Remove them to a cooling rack to cool evenly. 
Cream butter and shortening.
Add eggs and vanilla.
Gently scoop flour into the measuring cup or spoon flour into the measuring cup creating a heaping mound. Do NOT pack the flour into the measuring cup.  Using a straight edge, "cut" the flour across the measuring cup.
 Push the excess flour off the measuring cup.
Using the same measuring method, measure out the rest of the dry ingredients. Remember to "cut" and push.
With a whisk or a fork, mix well.
Switch to a paddle attachment.
Add the chocolate chips and mix on low.
Add dry ingredients.
Mix until the dry ingredients are just incorporated.  Do not over mix.
This is what your cookie dough should look like.
Take a 1/4 cup measuring cup and fill with cookie dough.  This will help the cookies look uniform in size and shape.
Pop out measured cookie dough and round out the sides and flatten the top. 
Line in a baking pan 1 inch apart.
Cover with aluminum foil and chill for about 30 minutes.
Place on a baking sheet and bake in a 375-degree oven for about 8-10 minutes.
Cookie should look puffy and lightly browned with done baking.  Remember, it's okay if the cookies do not look like they are baked thoroughly because they will continue to bake on the pan once they are taken out of the oven.
Move to a cooling rack.

Happy baking.


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