There are two kinds of cookie texture people - crispy of soft. If you are a crispy cookie seeker, my apologies, this is not the recipe for you. It could be easily tweaked to suit your tastes, but I don't quite understand why you would want to
I will also say that this cookie is my definition of "cookie therapy." In times of strife, I have been known to just sit down with a bowl of this dough, unbaked, to cure my woes. (I wish that were an exaggeration) This recipe also makes a lot, so lots of troubles can be cured! Also, it does freeze well, and it is so handy to have some cookie dough on hand to
I invite you to give these a try - they've always served me well! Coworkers and family members alike love them, as well as disgruntled neighbors (who will no longer being disgruntled).
Excuse me, I need to go swat some stolen chocolate chips out of the boyfriend's hand.
Triple Chocolate Chip Cookies
Makes ~ 4 dozen
2/3 cup butter, softened
2/3 cup shortening
1 cup white sugar
1 cup brown sugar, packed
2 tsp. vanilla extract
3 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
2/3 cup semi-sweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup white chocolate chips
Preheat oven to 350 degrees.
Cream butter, shortening, and sugars. Add eggs and vanilla; mix well. Mix dry ingredients in separate bowl. Stir in 1/3 of flour mixture, combine well. Repeat. Dough should be stiff. Add 1/4 cup more flour if it's still too loose or sticky. Mix in combined chocolate chips. Your stand mixer might whine a bit at the weight of the dough.
Place parchment paper on cookie sheet. Scoop out tablespoons and roll into balls, placed 2 inches apart. Bake for exactly 9 minutes. (It sounds short, and they'll look underdone, but trust me, it's key for a soft cookie!) Remove from oven, and leave on cookie sheet for roughly 10 minutes and remove to rack to cool. They'll seem soft, but as they cool, they'll set up a bit more.
To store cooled cookies - place in Ziploc bag with a piece of bread. They'll stay soft this way.