I've often been asked for my Chocolate Chip Cookie recipe and I have to admit.....I've tried many over the years and this one is by far my favorite. I have an issue with always trying to find one that is better but I have to control myself and just make this one because it really is good. Now, I must warn, I wouldn't vary from this recipe at all. Anytime I switch it up a little it just doesn't end up as good.
Honestly, the cookies in the picture above are ones that I made a couple weeks ago and I used margarine instead of butter and they just didn't turn out as good. They were crunchier/crispier.... whatever you want to call it. My husband even asked why they were different. So, I guess if you like a crunchy cookie go ahead and use margarine but I like my cookie a little softer and chewier.
So, here is exactly what I do. I always use my Kitchen Aid Mixer and just keep it running as I add the ingredients. It makes the cookie dough really soft and fluffy. Yep, fluffy cookie dough is the way you want it.
Ingredients
1 c. white sugar
1 c. brown sugar
1/2 c. no salt butter
1/2 c. Crisco
3/4 c. vegetable oil
Cream together in mixer until very light and smooth.
ADD:
1 egg
1 T. milk
1 tsp. cream of tartar
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
3 3/4 c. flour
12 oz. pkg. chocolate chips
Mix all ingredients except chocolate chips in the mixer. Remember, light and fluffy! Stir in chocolate chips. Bake at 350 degrees for 10-12 minutes.
Let cool and then try to only eat one. It's hard!
2 comments:
Do you ever chill this dough overnight or for a few hours? I usually do with my dough, but seeing as the goal of THIS dough is to be light and fluffy, I wasn't sure if it would work, thanks!
I think I have but normally I just make them right away. Don't think it was much different of a turnout when I did.
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