How many times have you made chocolate chip cookies and they are either too runny, super oily or they just look disgusting? Well, I have good news! I am going to share with you one really easy trick that will fix all of that and still provide you with delicious dough! (All of you raw dough haters just ignore that last part.) One little fix and you will know my secret on making the most perfect chocolate chip cookies. Ever.
Really. We don't mess with the baked goods around here!
It might surprise you to know that I don't use a fancy recipe. Actually, it is the one right off the back of the Nestle Tollhouse chocolate chip bag with one little change...
Chocolate Chip Cookies
- 2 ¼ cups all purpose flour
- 1 teaspoon baking-soda
- 1 teaspoon salt
1 cup (2 sticks) butter½ cup butter and ½ cup shortening
- ¾ cups sugar
- ¾ cups brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ¾ cups chocolate chips
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in a small bowl. Beat butter AND shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop rounded tablespoon onto ungreased sheets.
Bake: 9 to 11 minutes or until golden brown. Cool on baking sheet for 2 minutes then remove to wire racks to cool completely.
Yup, that's it. Instead of using a full cup of butter, I combine ½ cup of butter and ½ cup of shortening. Make sure the butter is NOT melted just softened. If I need to soften it in my microwave I have found that it is easiest to use the "melt cream cheese" setting. Adding shortening helps the cookies maintain their shape before you cook them and after. It also helps them to not be as oily.
I make balls that are about a rounded tablespoon and place them on the cookie sheet. I don't bother with cookie scoops that a lot of people use. When I am baking the cookies I only cook them for 9 minutes and then check them. Always cook for the least amount, then add more time if needed. If the cookies are golden brown on the edges then I pull them out. If not I will let them cook for another minute before removing them. I let them cool on the pan for a few minutes before moving them. This helps to cook the inside a little better!
And there you have it - the perfect chocolate chip cookies... isn't that so simple?
Also check out my Sugar Cookie recipe and how I changed the color of my red KitchenAid mixer!
And, you can also View my Sugar Cookie recipe here
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I also add cornstarch to make the cookies light and fluffy but still allows a slightly crispy bottom!
Julie @ Houzz Mag says
The chocolate chip cookies look fantastically delicious Brooke! I love all these tips and will be trying them soon. Thank you!
I have always gone back and forth between butter and Crisco recipes, but never thought to use both! Perfect!!! Also, a great butter softening hack—
Fill a shatter-proof glass or bowl with boiling water (I used an 8x8 casserole dish). Once glass is warm to the touch, pour water out, quickly dry the glass, turn over and place over cold butter (making sure glass sits tightly against surface). In 3-4 minutes, the butter will be perfectly soft! 👍🏻