Chocolate Chip Cookies

It seems that everyone has their very own "BEST chocolate chip cookie" recipe. Some like it thick and chewy. Some like it thin and crispy. Some try to dress it up. Some try to make it healthy. Some add random ingredients and call it an improvement. However, I am the kind of person who just likes a good traditional chocolate chip cookie. It's hard to know what recipe will be best. I searched and searched (always making another recipe that I had found) hoping to someday to find the perfect chocolate chip cookie recipe. 

I am happy to say, finally, that I have found the perfect recipe! This recipe hails from Dana @ Dana made it, and all I have to say is, Dana - you are my hero and you make the best chocolate chips cookies I've ever had!  I've really wanted to be able to stop looking for a different recipe every time we make chocolate chip cookies and this recipe has made that happen. I love it because it makes the perfect texture of cookie, it's fairly simple, and it's so so good. Also, it makes a TON of dough and I've loved being able to freeze the dough for those nights that we just need some cookies but don't have the time or energy to make them. It's awesome. 

 Chocolate Chip Cookies

Source: Dana Made It (Please check her out - she's fabulous!) 

Ingredients:
1 cup Shortening
1 cup Butter (don’t use margarine)
1 1/2 cups White Sugar
1 1/2 cups Brown Sugar
3 eggs
2 tsp Vanilla
5 1/4 to 5 1/2 cups Flour *
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
2 bags chocolate chips (12 oz bags) – 1 semi-sweet, 1 milk chocolate (*David and I like to substitute a mixture of butterscotch and chocolate chips into the cookie dough. Mmm... delicious!)

Directions:

Mix the shortening and butter with white and brown sugar. Add the eggs and vanilla and mix the buttery/egg mixture for a full THREE minutes. The time is important for the eggs and butter to become fully whipped and to develop new chemistry. 

In a separate bowl, mix the dry ingredients together (flour, baking soda, and salt). Add 1/2 of the flour mixture to the butter mixture and mix. Then add the other 1/2 and mix.

Add chocolate chips/butterscotch chips and combine. (The following method for making the cookie balls is one trick that I learned in all of my recipe testing.) Use your fingers/palms to make a ball that is twice the size of what you want the cookies to end up as, then split the ball in half and place on the ungreased cookie sheet with the broken side up. This gives your cookie a nice textured top with a nice shape. Place about 12-15 cookies per sheet (depending on how big you want to make them.)  

Bake at 350 degrees for 8-9 minutes or just until the cookies are (just barely) slightly golden on top. If you wait till the cookies are entirely golden on the outside, it’s too late. They’ll be overcooked. You want them to be soft inside. Allow them to cool for a few minutes and transfer to a cooking rack. 

Enjoy hot! 

Dana includes some key points in this recipe, these are the ones that I think really need reiterating:
1. Use shortening and butter. The shortening is what gives the cookie a slight crispness around the edges while still feeling soft inside.

2. Mix the buttery/egg mixture for a full THREE minutes. 

Freezing Cookie Dough Loaves:

This recipe makes a lot of cookies, you could go ahead and bake them all - or you can freeze the rest of it into cookie dough loaves and then have freshly baked cookies any time you want!

* Divide the dough up into 2 or 3 piles.
* Set a pile onto a sheet of plastic wrap and use it and your hands to shape each pile into a loaf.
* Roll them up inside of the plastic wrap.
* Wrap each loaf with tinfoil. 

* Label your tinfoil package and write the date you made the cookie dough. 

You can choose to place them all in a ziplock bag together, or leave them separate. Then put them in the freezer!

When you’re ready to bake a few cookies, take out a cookie loaf. Defrost it for about 20 seconds. Make dough balls like above and bake them for 8-9 minutes on an ungreased cookie sheet.