Published: October 11, 2006
Chocolate chip cookies are one of America’s iconic foods. Whether we leave them for Santa on Christmas Eve, make a floury mess baking them with grandma, or simply peel open a store-bought package, Americans probably eat more chocolate chip cookies than any other kind of cookie.
This edition of Shagadelic Eats features one of my all-time favorite recipes – chewy, gooey, soft-baked chocolate chip cookies. Unlike most “CCC” recipes, these cookies stay soft even a week after baking, putting the store-bought soft-baked cookies to shame.
Some tips for consistent cookie baking:
– Don’t soften butter/margarine to room temperature. This will result in flat cookies.
– Let the cookie sheet cool completely before loading up with another batch for the oven. If you put cool dough on a hot cookie sheet, the cookies will flatten and burn on the bottom while remaining doughy in the middle.
– Watch the first batch closely, and use that baking time for the rest of the dough.
Chocolate Chip Cookies
« C shortening
1 stick butter or margarine
1 C white sugar
1 C brown sugar
1 Tb vanilla
1 tsp salt
2 tsp baking soda
3 C all-purpose flour
2 C semi-sweet chocolate chips (12 oz bag)
Cream first 5 ingredients. Add vanilla and blend. Add salt and soda and blend. Slowly add flour. Pour in chocolate chips. Drop by spoonfuls onto non-stick cookie sheet (DON’T GREASE) and bake at 350§ for 8-11 minutes, depending on your oven. Let cool completely before removing from sheet. Makes about 4 dozen cookies.