My simple go-to recipe for delicious, soft chew chocolate chip cookies. This recipe uses both butter and shortening, the shortening specifically to make the cookie extra tender.
I’ve always known the amount and ratio of ingredients are extremely important in baking. If you happen to add a little bit too much flour instance, or decide to omit an egg – you end up with very dry and cakey cookies. If you use melted butter instead of room temperature butter without refrigerating your cookie dough you end up with very flat cookies.
Scroll to the bottom for the recipe, otherwise read on for baking tips!
I recall a funny incident when a good friend of mine in university, lets call him Alvin because thats his name, decided to make cookies from scratch one day. He opted not to use a recipe, and “guestimated” the amount of flour, sugar, baking soda. The result? A campfire-like smell coming form the oven, and me exclaiming from the kitchen, “These cookies taste like burnt popcorn Alvin!” I still tease him endlessly about it and I gave him a good lecture about following a recipe if he’s going to be baking me cookies in the future. That hasn’t happened since.
There are endless ways to make cookies depending on what you are hoping to achieve – do you want thin and crispy? soft an chewy? big and cakey? This version provides you with a happy medium, soft, chewy and thin.
The first step involves creaming the butter and sugar. This is not possible unless your butter is at room temperature. I usually allow 1-2 hours for butter to sit outside the fridge before I beat it.
After the eggs and vanilla have been incorporated into your butter mixture, the next step involves whisking together your remaining dry ingredients – flour, baking soda and salt. We add salt because the butter in this recipe we call for is “unsalted”. If we use “salted butter”, this means its much more difficult to control how much salt is being added into your cookie recipe. We add the dry ingredients in sections, beating between additions.
My favourite part of the recipe is adding your chocolate chip cookies. You can choose to add between 1-2 cups. Change it up by adding different flavors of chocolate chips – white chocolate, rainbow, skor toffee chip bits – it’s up to you! I choose to mix it in with a spatula by hand.
The texture of your cookie dough matters! I always opt to refrigerate my cookie dough for a minimum of 1-4 hours, to a maximum of overnight. The cookies have a much better texture and hold their shape better. This allows time for the fat to emulsify, and for your flour to absorb more moisture.
Take the cookies out of the oven once there is some browning on the outer edges and allow to cool completely. Otherwise your cookies will be rock hard.