I bake a lot, and I love to try new recipes. But I can always tell when I’ve found a keeper recipe – one that’s my standard against which all other recipe versions are compared (usually unfavorably!). When I make a recipe, largely unchanged, more than twice, that’s pretty much the one for me.
This recipe is one that my mother-in-law always made when my husband and his siblings were growing up. I can’t even tell you how many times I’ve overheard someone asking her for this recipe – it’s a large number.
And, because I’m picky about my cookies, and so are you (everyone has a preferred style of cookie), I will tell you that this recipe makes a fairly small cookie – because, let’s face it, you are going to eat more than one – that is not crunchy, but not entirely soft, either. If you prefer a thinner, crispier cookie, use all baking soda and use the smaller measurement for flour. If you prefer a taller, cakier cookie, use all baking powder, and be sure to add most of the 2 cups of flour.
What you need:
- 1/2 c. sugar
- 1/2 c. brown sugar, packed
- 1/3 c. unsalted butter, softened
- 1/3 c. shortening
- 1 egg
- 1 t. vanilla extract
- 1 1/2 – 2 c. flour
- 1/4 t. baking powder
- 1/4 t. baking soda
- 1/2 t. salt
- 1/2 c. chopped nuts (optional – we never use them)
- 6 oz. semi-sweet or dark chocolate chips
- stand mixer with paddle attachment
- rubber spatula
- measuring cups and spoons
- baking sheets
Time: About 15 minutes prep, 45 minutes for baking, 30 minutes to cool.
Freezeable: Yes. You can freeze the dough (in logs wrapped in plastic wrap and then sealed in a baggies, for slice-and-bakes, or as balls) or the baked cookies.
Serves: Makes about 3 1/2 dozen cookies.
Multiplying the recipe: We always double this recipe.
Chocolate Chip Cookies:
Preheat the oven to 375F. In the bowl of a stand mixer with the paddle attachment, beat the sugars, fats (butter and shortening), egg, and vanilla. Add the dry ingredients. Mix in the chocolate chips last.
Drop the dough by rounded teaspoonfuls (or using a small cookie scoop) about 2″ apart on ungreased baking sheets. Bake for 8-10 minutes, until light brown. Cool 1-2 minutes before removing to a cooling rack to cool completely.
To make a mix: Place the sugars in a small (1 cup) bag. Place the remaining dry ingredients in a 3 or 4 cup container and add the small bag of sugars on top before sealing. Label and add instructions.