Greeny's Chewy Chocolate Chip Cookies

Total Time
55mins
Prep 15 mins
Cook 40 mins

I will admit, this is similar to both the Hershey's and the Ghirardelli cookie recipes - the back of the chip bags are my best sources of inspiration. :) However, I live at high altitude, so I have changed it up a bit for that and for my family/our friends' tastes. I find that they never flatten (once out of the oven) and they stay chewy for several days. They also freeze well. My store-bought chocolate chip cookie-loving nephew even asked if I could make more of these once they had all been eaten. That was awesome. I have substituted Splenda for half of the granulated sugar portion, and it works well, but I think any more than that would compromise the texture too much.

Ingredients Nutrition

Directions

  1. In a medium bowl, stir flour with baking soda and salt; set aside.
  2. In large mixing bowl, cream butter and shortening with sugar, brown sugar, eggs, and vanilla.
  3. Preheat the oven to 350 degrees F.
  4. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips.
  5. Drop by tablespoon (I use a cookie scoop) onto parchment-lined cookie sheets.
  6. Bake for 9-11 minutes (I bake for 10 to start, and as the last few sheets go in, I lessen it to 9 1/2 minutes. I would say if you're going to bake them for 9, let them cool for longer on the cookie sheet before removing them to the wire rack).
  7. Cool completely on a wire rack before storing in an airtight container.
  8. To make bar cookies, pat the dough down into a 9x13 pan, and bake at 350 degrees F for 30 minutes.

Reviews

(1)
Most Helpful

Delicious and very chewy indeed! I live at high altitude and have had mixed success with baking chewy cookies. Usually they are harder than I would prefer, so this recipe caught my eye. I made these into bars instead of cookies because I was feeling lazy, and they were a hit with my family. Thanks Greeny for a keeper! Made for Newest Zaar tag.

noway July 22, 2010

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