I have to say I’ve been told I make really good chocolate chip cookies. Then I’ve given the recipe out and had people tell me they don’t turn out the same. So I’ll try and give you a few helpful hints so they turn out delish. Yield = 3 dozen which is never enough so of course, we double it.
1 1/4 cups brown sugar
3/4 cup Butter flavored vegetable shortening
1 Egg
3/4 tsp Baking soda
1 tbsp Milk
1 tbsp Vanilla
1 tbsp Almond Extract
2 cups All purpose Flour
1 cup chocolate chips, again I prefer milk chocolate but you can use Semi sweet if you prefer
*Tips*
I pretty much beat the heck out of the sugar & shortening. Then I add the egg and beat more. When you get done with this it should look like fluffy frosting. If it doesn’t, then beat it more!! Then add the soda. Add 1/2 cup of the flour, then add the vanilla, almond and milk and beat well. Then add the rest of the flour, mixing on low and stir in the chips the very last. Then, now this is important, CHILL the cookie dough, preferably overnight or for an hour at least in the freezer! If you don’t, the cookies will just melt and run all over. Take dough by the heaping tablespoon full and place 2” apart from other cookies. Cook at 325 F for about 9-10 minutes. This is the tricky part. Over cook them and they are too crunchy, under cook them and they are too runny/raw in the middle.
For cookie perfection: The cookies should be a TEENCY bit shiny in the middle, and then they should finish cooking on the sheet, outside of the oven. My advice is to time them, exactly, and if your first batch is too soft, or undercooked, then let them cook one minute longer, or two, and then just keep track of the perfect cooking time for the cookies. Also, make sure the oven is completely pre-heated before putting the cookies in. Cookies should only be slightly golden brown at the very tops, body of the cookie should be the same creamy color of the dough. If your cookies are all golden brown, your oven may be cooking too hot. I literally bake my cookies at 325 F for 9 minutes, 10 is too long (my last place, I figured out that I needed 11 minutes) I take them out and place the cookie sheet on my granite countertops to cool, and gradually finish baking. They cool for about 7-8 minutes, then I remove them just in time to put another batch on the cooled cookie sheet.
If you are still having trouble, I suggest changing your oven temp by 10-15 degrees. If cookies are always too overdone, or too brown, turn your oven down 10-15 degrees and cook for 1-2 minutes longer. Do the opposite for cookies that are too raw.
*Variations*
Sometimes I exchange 1/2 semi-sweet, 1/2 cup white and 1/2 cup butterscotch chips for the 1 cup of chocolate chips. You can also add chopped pecans, 1/2 cup will do the trick, I don’t add them now since Robert thinks nuts in cookies is an abomination… but Mom would love it!
3sisters1cookbook 