Yep. That title says it all.
They are the best. The. Best.
My love affair with chocolate chip cookies is well-documented. I have tried out more than my fair share of recipes, and I have a few old standbys… but this one takes the cake. When Nora wanted to bake cookies* last week, I decided to give a Pinterest find a try, just for kicks. And, man oh man, was I lucky.
* A favorite pastime of hers… though “helping” mostly involves licking the beater and taking “samples” of ingredients like sugar.
I was wary of trying a recipe that included shortening, since I am a butter believer, but it was worth it. So worth it. Plus, you can get shortening without all the nasty stuff (no hydrogenated oils and such) from Spectrum Organic (sold at Whole Foods), so it’s not as bad as it sounds. And the results are indisputable. These cookies were thicker and richer than any I’ve ever been able to achieve with butter alone.
The cookies came hot and fresh out of the oven and cooled on a rack until just warm enough to stick in a tupperware to take with us to a dear friend’s house for a play date with her kiddos. The reviews were rave, and not a crumb was left. The 9-year-old was effusive — he kept telling me how rich and melting and delicious they were. I was duly flattered, since this is not a child from whose lips fall idle praise.
Try them. You won’t be disappointed.
- 14½ oz (2¾ cups) all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup shortening
- 1 cup brown sugar, packed
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup semisweet chocolate chips
- Preheat the oven to 375 and line two baking sheet with parchment paper. In a medium bowl, stir together the flour, baking soda and salt.
- In the bowl of a stand mixer, using the whisk attachment, cream the butter and shortening together at high speed until light and fluffy, about 2 minutes.
- Add the brown and white sugars and beat on high for an additional 2 minutes. Add the eggs and vanilla and beat until incorporated.
- Switch to the paddle attachment and add the chocolate chips. Mix on low speed until incorporated. Add the flour mixture and beat until just incorporated. Do not overmix.
- Scoop heaping tablespoonfuls of dough and round them out with your hands, placing about an inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until puffed and golden brown. Remove the baking sheets from the oven and cool until set, about 3 minutes. Transfer to a wire rack to cool until ready to eat. Enjoy warm with a nice, tall glass of milk!