Published: by JACKSONBORN |
permalink I moved out of the house in 1992 but my dad still insist I make his chocolate chip cookies for him. After much searching these are the ones we deemed best. Soft and chewy but with a lightly crisp outer layer. If you dont want the crispness, substitute more butter for the shortening.
I have found that you need to follow the directions *exactly* to get the best cookies. Not using real butter or all brown sugar, not beating the eggs in one at a time, not baking them at a higher temp than the traditional recipe, all make a difference in the end result.
I have also found that Land o Lake butter makes a better cookie than some generic brand butter. Dont let the butter sit out too long. It needs to soften but if it sits until the moisture starts to separate from the butter, it is too soft and it will affect the resulting cookies. If that happens, refrigerate the dough for about an hour to help them not spread as much. It also helps to use the mixer on the dough in between batches
Tags: all-purpose flour,baking soda,salt,real butter,shortening,brown sugar,vanilla,eggs,semi-sweet chocolate chips,nuts recipe, recipes, recipies
