Chocolate Chip Cookies
I’ve been using this same recipe for over a decade and I’ve yet to find one I like better. Now, I know there’s a bit of a dispute regarding what makes for a perfect chocolate chip cookie. I’m told there are some confused individuals who think thin and crisp is best. There are also a plethora of fancy chocolate chip cookies out there flaunting a variety of imported chocolates, exotic ingredients, or even a sprinkling of delicate Fleur de Sel. While these are all well and good, it’s hard to beat a classic chocolate chip cookie. No frills. Unpretentious. Just a delicious cookie representing all that this childhood favorite should be. But to each his own, I suppose.
So let me tell you what I look for in a chocolate chip cookie. In my book, it should be just slightly crisp about the edges only to give way to gooey goodness in the middle. It is thick, not spread about like a pancake. Semi-sweet chips are a must and please, hold the nuts. Furthermore, I want a cookie that can hang in the cookie jar for a few (or several) days and not morph into a hockey puck. Not that they ever last that long.
Chocolate Chip Cookies
Makes about 4 dozen
½ cup (1 stick) butter, softened
½ cup Crisco
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
¾ teaspoon salt
1 teaspoon baking soda
2 ¼ cups all-purpose flour
2 cups semi-sweet chocolate chips
In the bowl of an electric mixer, use the paddle attachment to beat together your butter and Crisco for 1 minute on medium-high speed. Add the sugars and continue to beat until fluffy, another 2-3 minutes. Now add the eggs, one at a time, and continue to beat on medium-high speed for another 2-3 minutes, until almost mousse-like. Turn down the speed on your mixer and add the vanilla. In a separate bowl, whisk together your salt, baking soda, and flour and then add to the cookie dough, mixing just to combine. (Don’t over-mix!) Finally, fold in the chocolate chips. cover your bowl with plastic wrap, and refrigerate for a couple hours until well-chilled.
If you’ve managed to avoid eating the entire bowl of cookie dough, preheat your oven to 375 degrees. Scoop out walnut-sized spoonfuls of dough and arrange on ungreased baking sheets, 12 cookies per sheet. Bake for 8-10 minutes, or until the edges are looking golden brown and the tops look somewhat dry (as opposed to doughy). If your oven cooks unevenly, you may need to rotate the pan part way through the baking time. Also, I like to bake my sheets one at a time, since the cookies tend to bake more uniformly this way. Once they’re done, remove the cookies from the oven and let them sit on the sheets for a couple minutes before transferring them to a cooling rack. Enjoy now or store in an air-tight container.
Nutrition information per cookie: 130 calories, 7 g total fat, 3 g saturated fat, 18 g carbohydrate, 0 fiber, <1 g protein