Never Flat Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Here's the recipe that will ensure you never again bake FLAT cookies! Recipe and tips from my Aunt. *NOTE: My Aunt swears by melting the butter & shortening for a better texture , but I'm removing that from the directions because I don't like the results. She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake. Ingredients:
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons salt |
1/2 cup butter, room temperature |
1/2 cup butter flavor shortening, room temperature |
1/2 cup granulated sugar, plus |
1/8 cup granulated sugar (2 tablespoons) |
3/4 cup packed brown sugar |
1 tablespoon vanilla extract |
1 tablespoon milk |
2 eggs |
1 (12 ounce) package semisweet chocolate morsels (either nestle regular size or hershey mini size, equal to 2 cups) |
1 cup chopped nuts |
Directions:
1. Preheat oven to 375 degrees.
2. Combine the flour, baking soda and salt in a small bowl.
3. In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
4. Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
5. Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
6. Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
7. Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
8. OPTIONS-.
9. If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
10. DO NOT ever use margarine.
11. Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.
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