Why not go big, right? Jump right in with an all American classic that everyone has an opinion on. Really, I know the world probably doesn’t need one more Chocolate chip cookie recipe. Oh well. I like mine. So I shall post anyway.
This started out harmless. A simple cookie recipe on the back of some form of baking chocolate goodies. Chips or chunks? Nestlé or Hershey? I couldn’t tell you it’s been a while. What I do know is that sometimes they turned out excellent! Notice that was sometimes. This was the start of my cookie experimentation.
At first I blamed it on the temperature in our old house. In Minnesota we’re quite radical with our weather. So my first thoughts were that our hundred degree temperature shift might be to blame. We get about a twenty-five degree range in the house thanks to the weather and our cheapness combined. Unfortunately it wasn’t just that. Although eighty-six degree room temperature liquified butter doesn’t make for cookie perfection either.
Then there was the faulty oven. So of course I blamed that. Then then new oven came. They still were not consistent. Drat! There went that excuse. Finally, slow old me started tweaking the recipe. Lo and behold, it worked! You think I could have figured that one out sooner. More flour, sea salt, and controlling the butter temperature were the key. Cheating by melting the butter slightly in a microwave allows you to make the cookies quickly and not let high and low room temperatures change the end result.
I’ve tried a lot of chocolate chip cookie recipes. More than I should admit to. There was just too many steps for what should be a simple cookie. Grinding up oatmeal, weighing flour, and waiting for dough to chill. Don’t get me wrong some of these made great CCC. Bakery style, Cakey ones, and nutty CCC. As good as some these were, the recipes just messed with a classic so much that they were more something else, than CCC. Some others were just too complicated to want to make them a lot.
This is one, is just nice and simple. One of the reasons I like this recipe so much. Well ok, besides the yumminess! Got a hankering for CCC. Well, get a mixer and get cracking. This is a pretty fast batch to whip up. They are of course good hot. I like them just as much the next day since they stay nice and soft. That’s if they don’t disappear sooner! They have a classic CCC taste. Last but not least they look right. They look like the cookies they show you on the commercials and the packages.
So I don’t know if they’re the best ever! They are really good though. I do have a few that would back me up on that claim. Hope you enjoy them too!
Pretty basic ingredients. However, good chocolate makes everything better. 
First cream the butter and butter flavored Crisco until blended.
Then pour in sugar and brown sugar. Mix until well blended.
In go the egg and vanilla. Mix at least 30 seconds.
Next the dry ingredients(flour, baking soda, & salt). Gradually pour the dry mix in while blending. Blend just until incorporated.
Last in, the chocolate chips. Just give the mixer a couple whirls to evenly distribute the chips.
Drop rounded teaspoon full cookie dough on to the hot baking stone. Cookie sheets work fine too. Also cookie sheets can be cool to start with. I prefer baking stones. You never get burned or too crispy parts on the bottom of your baked goods.
Remove from oven after 11 – 14 minutes. My magic number with my oven is 13 minutes. You want a nice golden to slightly brown edge on the cookie. Any more and the cookies will not stay as soft.
Cool on baking rack. Once cool go ahead and move them to the cookie jar. Or just eat!
Classic Chocolate Chip Cookies
Heat oven to 350 (If using pizza stone, put stone in oven to preheat)
Serves 2 1/2 Dozen
Ingredients:
6 Tbs. Butter (softened)
1/3 Cup butter flavored shortening
1/2 Cup Packed brown sugar
1/3 Cup Granulated sugar
1 Egg
1 1/2 tsp. Vanilla
1 1/2 Cups Flour
1/2 tsp. Baking soda
3/4 tsp. Sea Salt (or 1/2 tsp. table salt)
1 1/3 Cups Chocolate chips ( Guittard or another higher end chocolate chip are best)
Directions:
1 Soften butter in microwave for about 12 seconds. This allows for right butter temperature every time.
2 Mix butter and butter flavored shortening till well blended.
3 Add brown sugar and sugar then beat thoroughly.
4 Add in the egg and vanilla beat until well blended.
5 Stir together flour, baking soda, and sea salt in another bowl.
Gradually work the flour mixture into the the butter mixture.
6 Pour Chocolate chips into the cookie dough. If using a stand mixer , just whirl the paddle a few times until incorporated.
7 Drop by rounded teaspoons onto a hot pizza stone or cookie sheet
8 Bake for 11 – 14 minutes. Remove when you have a nice shape to the cookies and the edges are golden. Cool on baking rack.
