If you are looking for a fool proof and consistently amazing cookie this Perfect Everyday Chocolate Chip Cookies recipe is it! This is the recipe I have been making for years and that my children grew up eating. Every single batch will be impressive.
When you are a culinary teacher it doesn’t really matter how many times you go over something…things get overlooked and recipes get ruined.
Students are in a hurry to finish a recipe {especially a cookie} and things happen. Ingredients get left out. Items get mixed in the wrong order. Dough gets ate before it hits the pan {oh wait…maybe that is just me?}!
That is why it is important for me to have a recipe that I know will work. And this Perfect Everyday Chocolate Chip Cookie is it!
How to make the Perfect Everyday Chocolate Chip Cookie
Begin by combining the butter/margarine, shortening, granulated sugar, brown sugar, egg and vanilla in a large bowl. Combine by hand or with a mixer until you have a creamy consistency.
Why I Use Butter Flavored Shortening
There are a lot of people who don’t like adding shortening to a recipe and I get it. But when you are looking for a super consistent recipe I have found that adding shortening is a game changer.
Butter and margarine alone can either be SUPER soft or cold and shortening is always the same. So adding it to the Perfect Everyday Chocolate Chip Cookies gives them a better chance at being a nice consistent cookie.
Sometimes when you add regular shortening the flavor can really be bland, so using butter flavored shortening keeps the great flavor. That way you are getting the structure and flavor in one ingredient.
Next add all of the dry ingredients {flour, baking soda and salt} at once to the wet ingredients and mix. The dough will be thick and wonderful.
A chocolate chip cookie isn’t complete without…chocolate chips! I like to add a combination of mini and regular sized semi-sweet chocolate chips.
I find that the combination of sizes gives them a great combination of burst of chocolate.
This next step is very important and one that I NEVER miss. Eating at least one teaspoon {more like 3-5 cookies worth} of dough.
Seriously though…if eating chocolate chip cookie dough is wrong then I don’t want to be right!
Using a medium cookie scoop, scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
Bake in a 350 degree oven for 10-13 minutes or until the cookies are lightly brown. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes.
Why it is Important to Not Over Cookies and Cool them on the Cookie Sheet
I think I have established that cookies are my life. So the fact that I have told you to not over bake them over 100 times isn’t surprising but still important.
To get a soft cookie {which is my goal} you can not over bake them. In fact, the key to getting them that way is to nearly under bake them and then let the cooling process do the rest.
Letting the cookies cool for 10 minutes on the cookie sheet will allow them to continue cooking from the heat of the sheet. It also gives them enough time to set up properly.
The combination of slightly under baking, allowing the cookies to continue cooking on the cookie sheet while cooling and then leaving them on there long enough to set up is perfection!
Trust me on this one! I have made more cookies than I would even care to admit {because then you would know how many I have eaten}.
Once I started cooling my cookies this way, my entire cookie baking experience changed forever.
I mean look at these sweet babies! If they are not calling your name right now then I don’t know what to say.
Perfect Everyday Chocolate Chip Cookies are just that! The most perfect chocolate chip cookie for your everyday life! For a fun twist try these White Chocolate Macadamia Nut Cookies.
Do you love Chocolate Chip Cookie too? Try these Recipes…
- Super Thick Chocolate Chip Cookies
- Grandma Pearl’s Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookie Bars
- The Best Soft Chocolate Chip Cookie
- Chocolate Chunk Cookies
- Chocolate Chip Skillet Pizookie
Perfect Everyday Chocolate Chip Cookies
Ingredients
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1/2 cup butter or margarine {softened}
- 1/4 cup shortening {I prefer butter flavored}
- 2 tsp vanilla extract
- 1 egg
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 12 oz. chocolate chips {I prefer mini chocolate chips}
Instructions
- Preheat the oven to 350°.
- In a large bowl, beat granulated sugar, brown sugar, butter, shortening, vanilla and egg with a spoon {or electric mixer}. Add in flour, baking soda and salt, combine but do not over mix. Stir in chocolate chips.
- Using a medium cookie scoop, scoop mounds of dough onto a silicone {or parchment} lined baking sheet.
- Bake for 10-13 minutes or until a light brown color {do not over bake}. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes, then move them to a cooling rack to cool completely. Store leftovers in an air tight container for up to 5 days or freeze for up to 3 months.
Nutrition
