The Best Chocolate Chip Cookie Recipe Ever

Even though there are more recipes for chocolate chip cookies out there than stars, I didn’t think twice about making a post for this recipe. It’s based on a recipe given to me by my sister’s friend Colette when I was twelve years old, and it’s so good I still make it today…how many years later?Thanks to the brown sugar and shortening in this formula, these cookies come out of the oven soft and gooey. Days later (if they last that long), they keep their softness. Their exterior has a crispness that’s a perfect welcome for the first bite, and the rest is just pure buttery, chocolaty heaven.Straight from the oven is the best way to eat these, yet like many baked goods their flavors improve after a couple of days. This recipe can be cut in half if you don’t want four dozen cookies. You could also make a full batch, bake half and freeze the rest. There are a few ways you can do this, but my favorite way is to shape the dough into logs, wrap them in plastic then slice and bake them straight from the freezer whenever you need them.As someone who loves to paint food, chocolate chip cookies are especially fun with their golden, crumby texture. Here’s some I painted over ten years ago!

These cookies will come out of the oven with a slightly golden hue, but not much. Every oven is different, so I recommend checking these about seven minutes into baking to make sure they don’t end up overcooked. If you like them very soft, taking them out while they still have a slight sheen on top is important because they keep cooking even while they cool.

Break one of these cookies in half while they’re still warm and you’ll be reminded of a Nestle Toll House commercial. I tried so many recipes over the years, and I don’t think any of them beats this one. Most people I’ve made these for can’t eat just one. Whip up a batch yourself, grab a glass of milk and you’ll see what I mean!

The Best Chocolate Chip Cookie Recipe Ever

November 28, 2015

by Paul

Category Cookies Desserts

Persons

4

Ingredients

• 2-3/4 cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup butter, softened
• 2/3 cup shortening, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups chocolate chips
• 1 cup walnuts or pecans, chopped (optional)

Instructions

1. In a medium bowl combine flour, corn starch, baking soda and salt. Set aside.
2. In a large bowl, cream together butter and shortening with an electric mixer. Add white and brown sugars gradually and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time and beat well. Add vanilla.
4. Stir in flour mixture by hand. While there are still large traces of flour, add chocolate chips and walnuts or pecans (if using). Stir to combine so that all traces of flour are gone.
5. Drop batter by tablespoonfuls onto cookie sheets that are either greased or lined with parchment paper. Bake in a preheated 350F oven for 8-10 minutes or until they are lightly golden around the edges and the tops are barely dry. Cool on wire racks and store in an airtight container.

Tags

Chocolate chip,

cookies

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