I have had this chocolate chip cookie recipe for years and years. I perfected it years ago. I knew it was good b/c people always commented on the flavor and perfect height of the cookies, but I guess I never knew how good it was.
I mean when something is all you've known you assume the grass could be greener somewhere else. At least that is what I thought for far too long. I thought I'd find something with more flavor, more softness, and basically more perfect.
However, after trying many many recipes, I'm talking every recipe known to man kind, I've learned the one I have perfected is the very very best. Just to be sure though I tried every one on Pinterest claiming to be the best or the softest. I've tried the New York Times one, and every other well known bakery or restaurant with a chocolate chip cookie recipe out there. I've experimented with my own alterations trying to perfect it even more. I've even tasted every Costco, or other Bakery chocolate chip cookies, and they are never as good as this recipe.
I am not kidding, this Chocolate Chip Cookie recipe is the best, hands down. It has the richest buttery flavor, with the perfect texture, stays soft for days (if in a air tight container of course), and you can make them large or small or even cookie cake size and they will always turn out magnificent. Seriously.
Honestly, my husband is always baffled when I tell him I tried a new chocolate chip cookie recipe. He always says, "You already have the best, why?!" It's true, I do b/c every time I try another recipe I am disappointed. Most chocolate chip cookie recipes truly lack the rich flavor this one has.
Now, I do have some tricks of the trade when it comes to making this cookie the very best (that's the perfecting the recipe I was telling you about) that I will share with you in the recipe below.
I hope you enjoy and appreciate (b/c apparently I didn't for far too long, or maybe I am just thorough in my research) having the very best chocolate chip cookie recipe!
Oh, and when I was trying, being the key word, to take pictures of the cookies my kiddos decided to make it a bit more interesting. Notice the top two cookies have bites taken from them... that's what happens when you have the best recipe with two toddlers and the cookies are within toddler reach.
When I turned my back they each snuck a bite and put it back. Kind of ridiculous they were sneaky enough to do that. However, I couldn't help but laugh. The way they are practically drooling over the cookies just waiting for me to say it's okay to have one is pretty hilarious and cute.
My kiddos sure do LOVE these cookies, and I promise you will LOVE them too!
Recipe: Alohamora adapted from an old Betty Crocker cookbook
Active Time: 30 minutes
Inactive Time: 45 minutes
Servings: 5-6 dozen with a medium (1 1/2 Tbsp) scoop, 3 dozen with a large (3 Tbsp) scoop
1 c. shortening, butter flavor
1 c. butter, softened
1 1/2 c. sugar
1 1/2 c. brown sugar, packed
3 tsp vanilla
3 eggs, large
4 1/2 c. flour, unbleached
1 1/2 tsp baking soda
1 1/2 tsp salt
2 1/2 c. milk chocolate chips
- Preheat oven to 350 degrees.
- Cream the butter, shortening, and sugars together until they are light and creamy. About 3 minutes in a stand mixer. If you would like to substitute coconut oil for the shortening you can. The cookies still turn out great, but there is a slight coconut flavor to them. Also, make sure to use butter not margarine. It tastes a million times better.
- Add the vanilla and then the eggs one at a time mixing between each one. If you have a stand mixer just leave it on while you add them.
- Add the flour, soda, and salt to the bowl in that order and then mix until just combined. If you are at a higher altitude or if your dough seems a bit too sticky you can add about 1/2 c. more flour. The more flour you add the fluffier (and eventually) round the cookies will be, but the cookies will also harden a bit quicker as well.
- Finally, add the chocolate chips. I have found the best rich flavor comes from milk chocolate chips, but I know people that are dark and bittersweet fanatics that can't be swayed. You can do whatever chocolate chips you like, but milk is the way to go over here.
- Line a cookie sheet with parchment paper or a baking mat. I guess that is not absolutely necessary, but I really like the way the cookies turn out when I use my baking mat. The bottoms seem not too over cooked but perfectly crispy.
- Bake for 8-10 minutes with a medium cookie scoop (1 1/2 Tbsp cookie dough balls), or 10-12 minutes with a large cookie scoop (3 Tbsp cookie dough balls).
- I will often make this dough in advance, bake half of them, and then freeze the other half. This dough freezes great. Just drop cookie dough balls on a lined pan, stick the pan in the freezer for 30 minutes, and then store the balls in a Ziploc bag. When baking the cookies, I take out the amount of cookies I want and place them on a lined pan. While the oven is heating up to 350 I let the cookies defrost a bit on the counter. Then I bake them the same way for 8-10 minutes.
Happy cookie eating!