Monday, June 4, 2012

The Best Chocolate Chip Cookies in the World

 I don't really like calling things "the best." I mean, I haven't had every chocolate chip cookie ever!

But really, these are the best.

We've used this recipe for as long as I can remember. It's the only recipe I've tried from some old cookbook that nobody quite remembers where it came from. (Wait, if these are so good, why haven't we tried EVERY other recipe in the book? Looks like I've got a summer project!)

These are soft and gooey and chocolatey and perfect. The little bit of oatmeal makes them chewy and amazing without being legit oatmeal cookies. The combination of butter and a little shortening makes them chewy and a little crumbly, without falling apart in your lap. There's a ton of chocolate chips and nuts, so you never get a bite without at least a few. You can make them really big without them falling apart when you take them off the tray, and they look beautiful every time; no flat, dark edges, no weird cakey middle.
"Your cookies look store-bought!" Best compliment I've ever gotten!

They also make a metric ton. I finally checked, and the recipe claims it only makes 3 dozen. It also says to use a quarter cup of dough. One quarter of a cup of cookie dough. For each cookie. That's roughly equal to a quarter of a heart attack apiece, no big. I use about 2-3 tablespoons of dough each (which is still a lot, way more than any other cookies I make) and they still turn out about three inches apiece. (4 tablespoons in a quarter cup, for those of you who forgot second grade math!)

So don't even bother with whatever other chocolate chip recipe you've been using. Ditch your grandma's recipe, these are better. Between these and my sex cookies, these are all the cookies you'll ever need.

Chocolate Chip Cookies at Their Best
From Sunset Cookies

1 cup butter
½ cup solid vegetable shorting
1⅓ cups granulated sugar
1 cup firmly packed brown sugar
4 eggs
1 tbs vanilla
3 cups flour
2 tsp baking soda
1½ tsp salt
½ cup rolled oats
2 large (12 oz) packages chocolate chips
2 cups chopped nuts

In a large bowl, beat butter, shortening, granulated sugar, and brown sugar on high speed until very light and fluffy (about 5 minutes). Add eggs one at a time, beating well after each addition. Beat in vanilla. In another bowl, stir together flour, baking soda, salt, and oats. Gradually add to butter mixture, blending thoroughly. Stir in chocolate chips and nuts.

Drop dough onto lightly greased baking sheets, spacing cookies about 3 inches apart. For soft cookies, bake at 325 for 17-19 minutes or until light golden brown. For crisp cookies, bake at 350 for 16-18 minutes or until golden brown. Transfer to racks and let cool.

No comments:

Post a Comment