Chocolate Chip Cookies

[cookiemom]

These cookies are the best and I have been making them for years. The key is the scoop the dough, chill for 3hours, THEN bake. It makes all the difference in the world.

BEST CHOCOLATE CHIP COOKIES

INGREDIENTS:

½ Cup unsalted butter
½ Cup Butter Flavored Shortening
1 Cup packed Brown Sugar
½ Cup Granulated Sugar
2 Eggs
2 tsp Vanilla Extract
½ tsp Almond Extract (optional)
1 tsp Fine Sea Salt or 1 1/4 tsp Kosher Salt
2 tsp Baking Powder
2 ¼ Cups All-Purpose Flour
1 package 10-12 oz Chocolate Chips
1 cup coarsely chopped nuts (optional)

DIRECTIONS:
Preheat oven to 375°.
In a separate glass bowl, sift or mix dry ingredients together(flour, salt, and baking powder). Set aside.
In a new glass bowl microwave butter and shortening until soft and can be stirred. Do not melt! Stir butters until blended.
Cream softened butters and sugars together on medium speed with mixer until light and fluffy.
Add eggs one at a time, beating between each egg.
Add extracts and mix until well blended.
With mixer on, add dry ingredients in small amounts and mix just until blended.
Add chocolate chips.
Drop 1 ½” dough balls onto greased or parchment lined cookie sheet.
Bake 8-9 minutes or until edges are golden brown. (just the edges!)Let the cookies sit on cookie sheet 3-5 minutes before transferring to wire rack.
Start over on cool cookie sheet.

Regards,
Amanda
_________________
Make awesome chocolate chip cookies with secret tips and great recipes!
http://choc-chip-cookie-recipe.com

[Whoopie Pie]

I also chill my dough. Wanna know what my secret is? I chill the dough for 2-3 days before baking, it is amazing how much more flavor they have, almost a carmel like quality. I learned this from the book Bakewise.

[DidSomeoneSayChocolate]

My best friend works on a plane. I've gone on a couple of work related trips and watched as cookies were baked off for f/c passengers. Funny thing is they are to be baked frozen not thawed.

[FineFrenzzzzy]

I now have a strong craving for chocolate chip cookies after reading this thread!!!
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[foodini]

I also chill the dough before baking. It definitely makes a difference.

[cookiemom]

I totally agree! It is hard to wait for those hot gooey cookies, but when I really want to impress family or friends with awesome cookies, I will make the dough up to 36 hours before I actually need to bake them. Again, scoop first because the dough will be totally dried out after that much time and not scoopable at all. Dry dough is ok. The cookies will still be moist and delicious.

[Whoopie Pie]

My best friend works on a plane. I've gone on a couple of work related trips and watched as cookies were baked off for f/c passengers. Funny thing is they are to be baked frozen not thawed.

I have worked in retail grocery store bakeries, and their frozen dough also gets baked frozen. I have baked some of my frozen cookie dough lumps with great success.

[Hang0ver]

Big Thanks cookiemom, I'm looking for dessert recipes and make it with my self :)

[cookiefan]

I'm going to add this CCC recipe to my stack of must try cookie recipes. They sound delicious. I also read Shirley Corriher's advice in Bakewise about letting the cookie dough chill for several days for best results and it does make an incredible difference, but sometimes, I just can't wait that long!

_____________
Martha
http://www.best-ever-cookie-collection.com