If there is a baked good that I feel people associate me with it would be my chocolate chip cookies. I have spent many years tweaking the flour, baking soda and chocolate chips to make sure that every bite is delicious- and that they are consistently fluffy. There are a few factors that make this recipe stand out- baking soda, brown sugar, shortening, baking temperature and chocolate chips. Baking is a science, and I absolutely love the precision of it. If you add just a smidge too much of one ingredient, or not enough of another ingredient you will know it- but not until its most likely too late to fix it.
I initially found a recipe on food.com that I have since tweaked and adapted to come up with this final version. When making cookies I can not recommend parchment paper liners and a cookie scoop enough. There is something so great about ensuring uniform size of each cookie. The parchment paper liners will also make sure that your cookies do not get stuck and come off each tray easily.
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As always gather up your ingredients. Preheat your oven to 375 on convection. I like to have everything set out when I start a recipe, especially a baking one. It will save you time when you are putting everything together and help the process flow easier.
Start off by creaming together your butter and shortening with a paddle attachment on low-medium speed. Once they are combined and fluffy add in the brown sugar and vanilla, combine well.
Next, add eggs one at a time. Allow the first egg to fully combine before adding the second. Now it is time for the dry ingredients. This is what can make your cookies rise perfectly and fluffy, or have them flatten and deflate. The key is to not overwork the flour, as it is temperamental and doesn't like to be overly mixed. What I have learned over the years is that it is when you combine the dry ingredients initially, use a fork to gently incorporate them together. When you add them to the wet ingredients mix them in with a rubber spatula first, then turn your mixer on low with a paddle attachment. The second that it looks combined STOP MIXING!!!! Remember, you will still need to work with the dough when you are adding in your chocolate chips.
Add in the milk and dark chocolate chips at the same time, gently fold to combine in well.
Using a cookie scooper, scoop and space out 12 cookies per baking sheet. Bake in the oven at 375 degrees for 8-9 minutes.
Once out of the oven, allow to cool on a baking rack on baking sheet for 5 minutes. Then, remove from baking sheet and allow to finish cooling directly on baking rack. Enjoy!
No Fail Chocolate Chip Cookies
2 ½ cups all purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup salted butter, room temperature
½ cup shortening
1 ½ cups packed light brown sugar
2 teaspoons vanilla extract
2 eggs
¾ cup milk chocolate chips
¾ cups dark chocolate chips
1. Preheat oven to 375 degrees. Combine flour, baking soda and salt in a medium sized bowl and place to the side.
2. Using the paddle attachment of a stand mixer or hand mixer cream together the butter and shortening until light and fluffy.
3. Add brown sugar and vanilla and mix on low-medium speed to combine well. Add eggs, one at a time, and mix each until well combined.
4. Add the dry ingredients and mix on low until just combined. Using a baking spatula, hand mix in the chocolate chips.
5. Drop batter onto parchment lined baking sheets in 2 Tablespoon scoops about 2 inches apart.
6. Bake at 375 for 8-9 minutes until the bottoms are lightly brown. Allow baking sheet to cool on a cooling rack prior to taking cookies off with a spatula to finish cooling.