Soft & Chewy Chocolate Chip Cookies
photo by Vino Girl
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
32
ingredients
- 236.59 ml shortening
- 177.44 ml dark brown sugar, packed
- 177.44 ml white sugar
- 2 eggs (I use large eggs)
- 14.79 ml vanilla extract
- 630.98 ml all-purpose flour
- 7.39 ml baking soda
- 2.46 ml salt
- 2.46 ml cinnamon (optional)
- 236.59-354.88 ml semi-sweet chocolate chips
directions
- Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
- Combine the flour, baking soda, and salt in a bowl. Stir lightly.
- In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
- Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
- If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
- Add the chocolate chips and mix into the dough until they are evenly distributed.
- Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
- Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
- Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
- Just don't stack them on top of one another while they are still soft!
- Enjoy!
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RECIPE SUBMITTED BY
An avid cook since age 12, there's nothing I enjoy so much as cooking and sharing recipes with other home chefs. I enjoy making just about anything in the kitchen; if I had to pin myself down, though, I'd most likely identify as a baker. While studying in France, I seized the opportunity to take cuisine courses and got great exposure to pastry techniques. I travel abroad extensively, always incessantly joting notes about what I ate, unusual finds in the grocery stores or markets, and, best of all, new recipes I've learned from local acquaintances I've met.