I love cookies. They’re the perfect nibble. I know all of us have our favorite go to chocolate chip cookie recipe. For the longest time, I’ve made traditional Toll House cookies, you know, the famous recipe on the back of the bag of chocolate chips. For some reason, this particular recipe caught my eye, and has become my favorite.
There’s a lot of sugar in these cookies. Maybe that’s why I like them so much. They’re just sweeter tasting. And I use a combination of butter and shortening, so they spread when baking, but not too much. The edges are brown and crispy. The center is chewy. I’ve not done this yet, but I bet the batter would also make an delicious sheet pan cookie, too. I didn’t have enough regular chips in the pantry, so I added 1/2 cup of mini chocolate chip to the batch. And I have a bag of peanut butter/chocolate chips that will find their way into the next batch.
A cold, tall glass of milk or a hot, steamy cup of coffee would be perfect. Or smash a scoop of ice cream between two for a yummy cookie ice cream sandwich.
- ½ cup (one stick) unsalted butter, room temperature
- ½ cup vegetable shortening
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In the mixing bowl of a stand mixer, add the butter, shortening, granulated and brown sugars. Beat with a paddle attachment until the mixture becomes light and fluffy.
- Add the eggs, one at a time, and continue to beat until fully incorporated.
- Add the vanilla. Add the baking soda and salt.
- On low speed, add the flour until the cookie dough comes together.
- Remove the bowl from the mixer, and add the chocolate chips. Stir with a wooden spoon until the chocolate chips are evenly distributed.
- Lightly grease cookie sheets, or line them with parchment paper, or use Silpats.
- Drop a tablespoon of the dough onto the sheets. Bake for 10-11 minutes, or until the edges are brown and crispy.
