Monday, May 28, 2012

{Recipe} Chocolate Chip Cookies

We spent our Memorial Day weekend locked in the house due to lots of rain & wind from a tropical storm. So baking up some cookies was one of the fun ways we passed the time!

My favorite chocolate chip cookie recipe is the classic Nestle Toll House recipe...but I make ONE change. After experimenting with using all butter (as per the original recipe) and all shortening (another recipe I tried), I finally discovered that I prefer how the cookies turn out using both. I get just the right amount of buttery flavor, but the addition of the shortening helps keep the cookies fluffier without being greasy. Here's the recipe along with my cookie baking tips!

Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter (1 stick softened)
1/2 cup butter-flavored shortening (1/2 stick)
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups chocolate chips (any flavor) {I used dark chocolate & white chocolate chips for these cookies}

-preheat oven to 375 degrees F
-line a baking sheet with parchment paper
-In a bowl, stir together flour, baking soda and salt & set aside
-In stand mixer (or using a hand mixer), mi butter, shortening, sugars & vanilla until creamy
-add eggs one at time, mixing well after each one
-add flour and blend until fully combined
-add chocolate chips and mix in by hand with a large spoon
-drop spoonfuls of cookie dough onto baking sheet
-bake for appx 10 minutes (see my tip below)
-remove from oven and let cool on baking sheet for a minute, then remove to baking rack to cool completely

I like to use a small scoop to measure out my cookie dough because it's super easy and less messy. It also helps keep your cookies more uniform in size. You can find a similar cookie scoop in the baking aisle of your craft or department store.
I ALWAYS use parchment paper to bake my cookies on. It keeps them from sticking and from burning. Letting the pan cool for a few minutes between batches will keep your cookies from spreading. Or use two baking sheets and switch them between batches.
The key to keeping your cookies from over-baking is to take them out of the oven just before they are browned. When they are just beginning to brown and look almost done, take them out! 
They will continue to bake on the cookie sheet after you take them out of the oven, so this ensures that they don't get over bake and end up being too hard and too brown.

Warm cookies equals love on a plate.

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