I am no cookie expert, I am not a professional baker, and I have no actual authority in my declaration that these are actually THE best chocolate chip cookies ever. Except that I think they are. Mike is always reserved with his praise, but I feel pretty sure that he thinks so too and the girls have been saying that everything I make is THE BEST of that thing ever, so they cannot really be trusted, but they sure love them.
The fact is, I am really picky about chocolate chip cookies that I like. I hate wasting my time and the calories on a cookie that is flat or hard or over-baked, so I have been working on finding a fail-proof, absolutely awesome recipe so that I won't bake a whole batch ever again and be disappointed.
A while ago I started using THIS RECIPE that was all over Pinterest that has you using 2 teaspoons of corn starch for extra chewiness. It went well the first time, but the second time they turned out flat and not at all like the initial try. I've still stuck with the above linked to recipe since then because it is still the best I have found, but the other day I tweaked it a little and the results were incredible.
I tried the same recipe a second time. Still astounding. I think I have found it: the recipe and some little tricks that I had heard of doing before but never stuck to that will guarantee a fabulous batch of chocolate chip cookies every. single. time. Here you go:
What you'll need:
- 1/2 cup (one stick) butter at room temperature
- 1/4 cup vegetable shortening (I have raved about THIS KIND before and it is the brand I used in both of the above mentioned batches, I will probably never use a different kind again)
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 to 2 teaspoons vanilla
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 2 cups flour
- 1 cup chocolate chips (I recommend dark chocolate chips)
1. Preheat your oven to 350, grease your pan.
2. Cream your butter, shortening and sugars.
3. Add egg and vanilla and mix.
4. Mix the remainder of the ingredients. Stir chips in with a spoon.
5. Spoon balls of dough onto your greased pan, I do at least the size of a golf ball.
6. Then stick the pan with your cookie dough into the FREEZER for 6 to 8 minutes, until your pan is feeling extremely cold and your cookie dough balls have hardened a little.
7. Bake at 350 for 8-10 minutes until just golden brown around the bottoms of the cookies.
Eat for breakfast, lunch, dinners and snacks.