Chocolate Chip Cookies

A balanced diet is a cookie in each hand.

Barbara Johnson

Chocolate Chip Cookies are a staple in my house. If you don’t see a jar of them on my countertop then just go look for my hidden stash in the freezer. nothing is better than a frozen chocolate chip cookie in summer!

This recipe came from my grandma and will make about 60 cookies. They are the perfect mix of chewy and just a little crispy. Not too thin and not too thick. Obviously I think they are simply the best!

Now, before I give you the recipe, I have a tip I want to talk about. Be very careful not to over mix. This is a very simple recipe, but if you have ever noticed cookies you have baked end up falling flat, there’s a very good chance you over mixed them. When you use an electric mixer on your dough it’s very easy to whip too much air into your batter. When the cookies are baked they rise even more and the cookies can’t hold that structure so when you pull them out they fall. Even though I love my KitchenAid mixer I usually set it aside for this recipe and just muscle through it with a whisk and spatula. But if you are truly set on using a mixer then by all means, go ahead! Just make sure you use a slower speed and only mix until ingredients are just combined.

Ingredients

• 1 1/3 Cup Shortening
• 1 1/2 Cup Brown Sugar
• 1 1/2 Cup White Sugar
• 3 Eggs (beaten)
• 4 tsp Vanilla
• 4 Cups Flour
• 2 tsp Baking Soda
• 2 tsp Salt
• 12 oz Semi-Sweet Chocolate Chips
• 1/3 Cup Mini Chocolate Chips (optional)

Instructions:

1. Preheat oven to 350°
2. Combine the shortening and sugars until evenly distributed.
3. Beat eggs with the vanilla.
4. Mix together the remaining dry ingredients.
5. Mix the eggs/vanilla into the sugar mixture.
6. Once combined add in the dry ingredients about 1/3 at a time. (if you aren’t using an electric mixer you might have to give up on the spatula and get your hands dirty!)
7. Stir in chocolate chips. (I love doing a combination of regular size and mini chips)
8. Roll into balls and bake for 9-11 minutes, until they are a very light golden brown on the edges and some light golden brown on the top.
9. Lastly, be sure to test taste at least one cookie after each tray comes out of the oven.

Like I mentioned above I love freezing these cookies! I actually only leave out a few at a time to make sure they don’t dry out before we eat them. The rest get placed in a freezer ziploc bag, once cooled, and hidden in the freezer. If you try this out be sure to tag me on Instagram @girl.who.creates