My sisiter is coming to visit and I mader her chocolate chip cookies!
I was about a year ago that I set out to find the best chocolate chip cookies recipe and 4 or 5 recipes later, I finally found it!
There are a few things you should remember when making cookies. That tips below will help you cookies come out perfect!
~ If you are substituting margarine for butter make sure to use margarine that is 80% vegetable oil and 100 calories per serving.
~Set out butter (or margarine) and shortening for at least 30 minutes at room temperature so it can soften.
~If you the batter is too soft refrigerate for an hour up to over night. The cookies will hold their shape better when baked. (Personally I always refrigerate my cookies before I bake them)
~Some recipes say to use an ungreased cookies sheet but if you need to use shortening.
Chocolate Chip Cookies
3/4 cup butter, softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2-1/2 cups all-purpose flour
3 cups semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Makes about 60 cookies.
Macadamia Nut and White Chocolate Chip Cookies: Prepare as above, except substitute white baking pieces for the semisweet chocolate pieces. Stir in one 3 12-ounce jar macadamia nuts, chopped, with the baking pieces.
Chocolate Chip Cookie Bars: Prepare as above, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375° oven for 15 to 20 minutes or until golden. Cool on a wire rack. Cut into bars. Makes 48 bars.
Big Chocolate Chip Cookies: Prepare as above, except use a 14-cup measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. If desired, flatten dough mounds to circles about 3/4-inch thick. Bake in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Let cool on pans on wire rack for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 18 cookies.
From BHG New Cookbook