Soooo … it’s Memorial Day Weekend, and nothing says appreciation for the military like a damn good chocolate chip cookie recipe, amirite? That and plus also, I don’t have any other burning issue to blog about. Anyhoodle, I know everyone and their granny has a chocolate chip cookie recipe, but please trust me when I tell you, you need to try this one. I have had numerous people bite into one of these cookies, pause, look me in the eyes and go, “Wow. That is a GOOD cookie.” The keys to making these are the dash of cinnamon – you want just enough to bring out the flavor of the cookie, not enough to really taste – and the baking time. To achieve the perfect blend of crispy edges and soft chewy center, you have to watch them like a hawk and take them out of the oven as soon as you see brown around the edges. This started out as a Betty Crocker recipe, from a 1970s era cookbook, but has been tweaked over the years by my mom and by me until it has reached cookie perfection. It also makes more cookies than most chocolate chip cookie recipes, which is good, because these go pretty damn fast.
Dammit These Are Good Chocolate Chip Cookies
2//3 cup shortening
2/3 cup butter, softened (salted butter makes it better)
1 cup granulated sugar
1 cup brown sugar (packed)
2 teaspoons vanilla
3 cups all-purpose flour
1 tsp. soda
1 tsp. salt
12 oz. semisweet chocolate pieces.
Heat oven to 375 degrees. Cream shortening, butter, and sugars together until fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Slowly stir in chocolate chips.
Use a medium cookie scoop, or drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8-10 minutes or until the edges of the cookie are light brown. DO NOT OVERBAKE. The tops should still be very pale – only the bottoms should be brown. You’ll think they’re not done yet, but trust me. They’re perfect. Cool slightly before removing from baking sheet. Makes about 4 dozen cookies.
If you make these, let me know how they turn out!