The Best Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Found in a cookbook by a friend, we tested it out using the smallest cookie scoop we could find, a 25 mm. They make the perfect size for munching and sharing! [This recipe makes A LOT of little cookies, so actual quantity is unknown] If dark chocolate chips are unavailable, substitute with the same amount of bittersweet or semi-sweet chocolate. Work times do not include refrigeration. Ingredients:
3 cups all-purpose flour |
1/4 teaspoon baking soda |
1/8 teaspoon cream of tartar |
3/4 teaspoon salt |
1 cup unsalted butter, room temperature |
5 tablespoons butter flavor shortening |
1 cup granulated sugar |
1 cup light brown sugar, firmly packed |
2 eggs, room temperature |
1 tablespoon vanilla |
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped into chunks |
5 ounces dark chocolate chips |
Directions:
1. Sift flour, baking soda, cream of tartar, and salt into a medium bowl. Mix well and set aside.
2. In a large bowl, cream together softened butter and shortening on low speed for 3 minutes.
3. Add granulated sugar and beat for 2 minutes.
4. Add light brown sugar and beat for an additional 2 minutes.
5. Blend in eggs one at a time, mixing well after each addition.
6. Mix in vanilla extract. On low speed, gradually add dry ingredients in 3 batches.
7. Fold in chocolate chunks and/or chocolate chips.
8. Refrigerate batter for at least 2 hours. Scoop onto ungreased cookie sheets. Bake for 7-9 minutes in a preheated 325 degree oven. Cool on cookie sheet for 3 minutes before transferring to cooling racks.
9. Enjoy!
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