You can never go wrong with chocolate chip cookies. It seems like people are always on the search for a good chocolate chip cookie recipe. I think I have officially ended my search for a good recipe, as I ALWAYS go back to this one. I had been making one certain recipe for a couple of years and then was given this recipe and loved it. Even though I loved it, I still made a couple other different recipes. To make a long story short, I always have come back to this recipe and love it! I have a couple personal tips that I feel make a great chocolate chip cookie. Enjoy!
This recipe was given to me by Laura Schadewald, but i'm not sure where she got it from.
My mixer, which I love!
First step, beat the butter flavored crisco (this comes in packs of three sticks, and is the "yellow" packaged one). Beat it for 2-3 minutes...seriously....time it...it's longer than you think (I thought anyways the first time) for beating.
After you beat the b.f.c. add the sugars and mix; then add the eggs & vanilla.
Next step, pre-mix the flour, salt, and soda then mix into other mixture until blended.
Next step, fold in the chocolate chips.
The batter, before the chocolate chips.
The batter, all ready...to eat! :)
Okay, I have to get this off my chest.....
I ate cookie dough as a kid; never got sick.
I eat cookie dough now, as an adult; never get sick.
When we have children, they will eat cookie dough.
Normally, I use milk chocolate chips.
But this time I used the semi-sweet chocolate chips.
Good either way.
Good either way.
When baking cookies I always use parchment paper and am a firm believer in it.
Helps for the bottoms not to get too dark and makes for easy removal from the pan.
Because i'm a perfectionist I use a heaping tablespoon to measure out the cookie dough and then I roll them into balls.
Ready for the oven!
Bake at 350.
I did some too without rolling them into balls.
Warm, fresh from the oven cookie!
Okay so here is my main tip. The recipe says to bake for 8-10 minutes, however, don't follow that solely but look at how the cookies look instead. Do not overbake the cookies. Bake them until barely light (I stress light!) brown and still "doughy" "shiney" looking in the middle. Remove them from the oven, without being scared, and let them sit on the pan for a couple minutes. Then remove to a cooling rack (where I usually then cover the cookies with a light dish towel).
By removing the cookies a little before they are done and then leaving them on the pan outside of the oven, for a couple minutes, to "finish cooking", the cookies will be very soft!!
I never got a picture; but I served these as the dessert with the corn dogs. The only thing I did different was make ice cream sandwiches out of them! I didn't have one, but the soft cookie and the ice cream looked like the perfect combination!