Actually…that says it all. Here’s the recipe for perfect chocolate chip cookies:
Chocolate Chip cookies–perfect every time
- 1 pound of butter (that’s 2 cups or 4 quarters)
- 1 2/3 c. white sugar
- 2 c. brown sugar
- 3 eggs
- 2 t. vanilla
- 1/2 t. salt
- 1 1/2 t. soda
- 6 1/4 c. all-purpose flour
- 1 1/2 pkg. chocolate chips
Cream sugar and shortening together. Beat in eggs. Add remaining ingredients in the order listed. Bake at 350 on greased cookie sheet **OR PARCHMENT** until golden brown. Remove from pan immediately and let cool. If you eat them too soon, the chocolate chips will burn your mouth.
Some fun variations that we do occasionally: We substitute 1 c. unsweetened cocoa powder for 1 c. flour and make chocolate chocolate chip cookies. We also substitute 1/2 c. malted milk powder for 1/2 c. flour for chocolate chip malt cookies.
The key to perfect cookies lies in not baking them too long (assuming you like chewy cookies) and in baking them on parchment on an insulated cookie sheet. The parchment, with the cookies, can slide right off the pan when they are just perfectly baked. You don’t mangle the cookies by trying to get them off the cookie sheet with a spatula.