I think we are always in search of the perfect chocolate chip cookie. I found my go to recipe in the issue of Bon Appetit magazine in October 2021. Yes, I’ve been making these cookies ever since.
Grab a glass of milk and enjoy!
I was a little skeptical at first using vegetable shortening. I’ve always used unsalted butter. Mixing them together creates the perfect cookie. Creating less spread and a perfect texture.
Wisk dry ingredients together.
Small chunks of butter & shortening beat with sugars until fluffy.
Stir in your favorite chocolate chips. Pictured here are semi-sweet chocolate chips, I’ve also added milk chocolate. One or the other or both together are delicious!
Chocolate Chip Cookies
My go to recipe for years.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup solid vegetable shortening
- 3/4 cup sugar
- 3/4 cup (packed) golden brown sugar
- 1 tablespoon sour cream
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 pound semisweet chocolate chips
Directions
- Preheat oven to 350 degrees.
- Sift flour, baking soda, and salt into medium bowl.
- Using electric mixer or stand-up mixer, beat butter and vegetable shortening in large bowl until fluffy.
- Add sugar, brown sugar, sour cream and vanilla. Beat well. Beat in eggs 1 at a time.
- Mix in dry ingredients.
- Stir in chocolate chips.
Prepare baking sheets, line with parchment paper.
I use a medium (approximately) 2 tablespoon cookie scoop. Flatten the cookie mound slightly. Bake cookies until golden brown, about 12 minutes. Depending on your oven temperature.
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