Guys! I’ve been on a quest, nay a mission to find the most perfect, most delicious, most amazing chocolate chip cookie recipe.
I really didn’t think it was going to be a challenge but it was. I started with a basic recipe my mother in law used and branched out. I researched I study cookie anatomy. I needed these to be perfect.
After much turmoil, I landed on a recipe by Pinch of Yum. Oh man was it good. Nearly perfect. If you want to check it out, you can find it here https://pinchofyum.com/the-best-soft-chocolate-chip-cookies
But I need to put my own spin on it. Make it mine. So I made a few tweaks and I think it’s pretty much perfect. Now, I will say I’m probably going to change it another ten million times because that’s just how I am, but for now, I’m a fan.
8 tablespoons Salted butter-melted
1/2 cup white granulated sugar
1/4 cup brown sugar
1 tablespoon Crisco
1 egg
2 teaspoons vanilla extract
1-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Chocolate chips
1. Start by melting your butter. You don’t want it super hot, but you do want it mostly melted through. After melting place this in the bowl of a stand mixer or use a hand mixer. Cream in the sugars until smooth and yummy looking (maybe just taste it to make sure it’s going to work out…maybe that’s just me).
2. Add the egg, Crisco, and vanilla. The Crisco will not integrate well. Don’t worry about the chucks, when you add the flour later they will dissipate. Mix just until incorporated so that your cookies are not too stiff (over beating your egg makes your cookies less fluffy and more yucky!)
3. Add flour, salt and baking soda and combine until a smooth dough. You may notice that the dough looks greasy. It’s ok. Trust me. Then mix in chocolate chips. I prefer less, around a half cup. You just do you.
4. Place your dough in the fridge and chill it for as long as you can wait. I suggest 20 minutes at least, but you could leave it in there for up to 3 days. I suggest baking sooner than that though, or you will eat it all raw.
5. Bake at 350 degrees for 7-9 minutes. Remove from the oven when they are pale and puffy. If they still look shiny from grease they are not done yet. Cool for 10 minutes or so on your baking sheets or transfer to a cooling rack after 5 minutes.
6. Enjoy!
Tips: I love the baking mats Steve bought me for cookie making. You can find them here, but there are so many brands available to use!
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