Chewy Chocolate Chip Cookies
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
48 cookies
ingredients
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons sea salt (finely ground)
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup unsalted butter (room temperature)
- 1⁄2 cup Butter Flavor Crisco
- 1 cup dark brown sugar (firmly packed)
- 1⁄2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups chocolate chips (or whatever mix-in you would like to add)
directions
- Allow unsalted butter and eggs to sit at room temperature for 30 minutes before using. Butter is room temperature when it hold an indentation without oozing out of wrapper.
- Preheat oven to 350 degrees and line baking sheets with parchment paper (it cuts down on cleaning time and bakes cookies a bit more even)-If you don't have parchment paper then don't worry about it.
- Place oven rack in the middle position.
- Combine flour, salt, and baking soda in a bowl and whisk together- set aside.
- Cream butter, butter flavored shortening, granulated sugar, and dark brown sugar until light and fluffy- this can be done by hand or using an electric mixer.
- Add in eggs one at a time until each egg is fully incorporated into the dough.
- Stir in vanilla.
- Add dry ingredients to dough in three equal parts making sure the ingredients are fully incorporated after each addition.
- Stir in chocolate chips.
- Drop cookie dough by the teaspoonful on the cookie sheet about 2 inches apart (I found using a cookie dough scooper works wonders and keeps cookie sizes uniform).
- Bake on the middle rack of oven for 10-12 minutes making sure cookies appear somewhat browned around edges and slightly undercooked.
- Cool on cookie sheet for 5 minutes before transferring to wire cooling rack.
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