Perfect Chocolate Chip Cookies
- Minutes to Cook:
- Number of Servings: 42
Ingredients
2-3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1/2 cup unsalted butter, softened1/2 cup shortening1 cup light brown sugar1 cup granulated sugar2 large eggs1-1/2 teaspoon vanilla1-1/2 cups chocolate chips
1. In a small bowl gently mix the flour, salt, and baking soda until the ingredients are evenly distributed. Set aside.
2. Using the wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy, 1-3 minutes.
3. Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.
4. Switch to the paddle attachment. Add the chocolate chips and mix gently.
5. Add the flour mixture and mix until just incorporated. Do not over mix!
6. Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2T (.5 oz) at a time.
7. Using your hands, roll the dough into balls 1.5 inches tall (1.5 oz). Place on an ungreased cookie sheet 3 inches apart.
8. Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to six months in the freezer.
9. 15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375.
10. Remove the dough from the refrigerator and bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone.
11. Leave the cookies on the cookie sheet for 2 minutes.
Serving Size: 42
2. Using the wire whisk attachment of a stand mixer, cream the butter and shortening on high until light and fluffy, 1-3 minutes.
3. Add both sugars and beat on high 1-2 minutes. Add eggs and vanilla. Beat until fully incorporated.
4. Switch to the paddle attachment. Add the chocolate chips and mix gently.
5. Add the flour mixture and mix until just incorporated. Do not over mix!
6. Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2T (.5 oz) at a time.
7. Using your hands, roll the dough into balls 1.5 inches tall (1.5 oz). Place on an ungreased cookie sheet 3 inches apart.
8. Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to six months in the freezer.
9. 15-20 minutes before baking, position the oven rack to the second highest setting. Preheat the oven to 375.
10. Remove the dough from the refrigerator and bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone.
11. Leave the cookies on the cookie sheet for 2 minutes.
Serving Size: 42
Nutritional Info Amount Per Serving
- Calories: 136.5
- Total Fat: 6.7 g
- Cholesterol: 14.7 mg
- Sodium: 91.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.6 g
- Protein: 1.4 g
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