Famous Chocolate chip cookies
Growing up my mom was known for this recipe! I tested many recipes and none seem to compare to mom's famous chocolate chip cookies.
Ingredients
- 1/2 cup butter (room temperature NOT melted) one stick
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all purpose flour "fluff" the flour, scoop cup and then level the top with a butter knife for accurate measuring.
- 2 Hershey's milk chocolate Symphony bars (chopped) 2 cups milk chocolate chips may be substituted. I love Ghirardelli brand! OR 1 bag 11.5 oz milk chocolate chips.
Instructions
- Preheat oven to 375 degrees F.2. Cream together butter, shortening, sugars, eggs and vanilla.3. Add salt and baking soda.4. Now your flour, allowing the mixture to fully absorb and incorporate it. 5. Chop your Symphony bars and add in, or a bag of milk chocolate chips. Mix until evenly distributed.6. Line baking sheets with parchment paper (my favorite method) or you can use the baking sheets without cooking spray. They do not need non-stick spray as there is plenty of oil in these cookies to help them not to stick.7. Drop a heaping tablespoon's-worth of dough for each cookie onto baking sheet. (12 cookies per sheet)8. Bake for 8-10 minutes or until just golden on top. You want the cookies to be very soft inside! Watch them closely near the end and know your oven (does it bake fast or slow?)Allow to cool for a few minutes and transfer to a cooling rack. These cookies are fantastic warm, but also stay very soft in a ziplock bag. They freeze very well in a ziplock bag if you need to make them ahead. Recipe makes just over 2 1/2 dozen.
Notes
Using room temperature butter or even butter that is slightly cooler than room temperature is really what will make this recipe great! If you use melted butter it will produce a flat cookie.
Using a heaping teaspoon of baking soda will help these cookies turn out thick and chewy.