As my daughter and I were getting prepped to start our mass cookie dough making extravaganza, I happened to be on the phone with my sister who has an unbelievable taste for her sweets and since she lives overseas depends on most of her homemade recipes to fulfill her good-ole America treats! All of a sudden it dawned on me ... if anybody has a good go-to recipe for chocolate chip cookies it'd be her! She is the master of tweaking and using what you have to make it exactly like you want!
And sure enough, she did with a few tweaks of course!!! Her inspiration came from Better Homes and Gardens recipe. Their recipe calls for shortening but for me personally I've never been a fan. I'm not a shortening snob and would never be able to tell if something was made with margarine, oil, or shortening, but there's something about adding a big glop of colorless greasy substance to recipes.
Chocolate Chip Cookies
½ cup vegetable oil
½ cup butter
½ cup granulated sugar
1 cup packed brown sugar
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 ½ cups flour
2 cups (12 ounces) semisweet chocolate chips
Beat oil, butter, sugars, and soda until combined.
Beat in eggs and vanilla. Add flour until well combined. Stir in chocolate
chips. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake
at 375˚ for 8 to 10 minutes. Makes about 4-5 dozen cookies.
These are by far the best chocolate chip cookies I've made! They keep their shape and are so soft!
For the freezer, place three strips of plastic wrap approximately 12 to 18 inches in length on the counter. Divide the cookie dough evenly between the 3 pieces of plastic wrap. Form into logs and wrap up. Place in a gallon-size freezer bag.
For the freezer, place three strips of plastic wrap approximately 12 to 18 inches in length on the counter. Divide the cookie dough evenly between the 3 pieces of plastic wrap. Form into logs and wrap up. Place in a gallon-size freezer bag.
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