Killer Chocolate Chip Cookies
Killer Chocolate Chip Cookies? I know…I just couldn’t resist calling them that because of the latest book I read. :)
These cookies are packed with three, count ‘em three cups of chocolate chips! And they come out so chewy and good. These are one of the best chocolate chip cookies. They rival my own chocolate town chip cookies with my secret ingredient. ;)
I thought I would share this recipe with you. I actually got this recipe from Better Homes and Gardens. And the neat thing about these are you can vary the ingredients and branch out and make other kinds of cookies with this basic recipe. Ok – here goes…
Essential Chocolate Chip Cookies –
¾ cup butter, (softened)
¼ cup shortening
1 cup packed brown sugar
½ cup granulated sugar
¾ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
2 ½ cups all-purpose flour
3 cups semi-sweet chocolate pieces
Preheat oven to 375. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces.
Drop dough by rounded teaspoons 2-inches apart onto an *ungreased cookie sheet. Bake 8-9 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.
Yields about 60 cookies.
*Whenever a recipe calls for an ungreased cookie sheet to be used, I always line the cookie sheet with parchment paper. That way the spatula always slides right under the cookies every time. It is a no fail way to do it. You will never have cookies stick to the cookie sheet again. I have wanted to invest in a silicone baking mat, but haven’t done that yet.
Here are the variations on this standard recipe.
Macadamia Nut and White Chocolate Chip Cookies:
Prepare as above except substitute white baking pieces for the semi-sweet chocolate pieces. Stir in one 3 – 12 ounce jar macadamia nuts (chopped) with the baking pieces.
Chocolate Chip Cookie Bars:
Prepare as above, except press dough into an ungreased 15 x10x1 inch baking pan. Bake @ 375 degrees for 15 to 20 minutes or until golden. Cool on a wire rack. Cut into bars. Yields 48 bars.
Big Chocolate Chip Cookies:
Prepare as above, except use a 14-cup measure or scoop to drop mounds of dough about 4” apart onto an ungreased cookie sheet. If desired, flatten dough mounds to circles about ¾” thick. Bake @ 375 degree3s for 10-12 minutes or until edges are lightly browned. Let cool on pans on wire rack for 1 minute. Transfer cookies to a wire rack and let cool. Yields about 18 cookies
And there you have it.
"There is nothing better than a good friend, except a good friend with chocolate!"
Hugs & Chocolate Kisses,