Monday, October 17, 2005

Best-Ever Chocolate Chip Cookies

1/2 cup butter
1/2 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tbsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans

In bowl, beat butter with shortening; gradually beat in granulated sugar and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

Drop by tablespoonfuls, about 2 inches apart, onto parchment paper-lined or greased rimless baking sheets. With fork, flatten to 1/2 inch thickness. Bake in 375 F oven for 8 to 9 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make Ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.) Makes 48 cookies.

Chewy Chocolate Chip Cookies: Omit shortening; increase butter to 1 cup and flour to 2 3/4 cups. Bake in 350 F oven for 8 to 12 minutes.

Source: The Complete Canadian Living Cookbook, 2001

Note: I made the Chewy version of this cookie.

8 comments:

Lis said...

Before I was on the quest for the ultimate chocolate cake, I was on a quest to find the ultimate chocolate chip cookie. It is amazing how something so simple can be hard to perfect, eh? I finally gave up the battle when I tried a recipe from Laura Rebecca called outrageous chocolate chocolate chip cookies (or something like that) and announced I had a winner.. they are mighty delish, but they aren't a true cc cookie. These sound wonderful and that picture! I'm craving cc cookies now! I'm glad you found the secret to making these the "best-ever" =)

xoxo

Anonymous said...

Hey!
This cookies looks so delicious!
I would like to try this recipe but i don't have any shortening.
Is there any other replacement for that?Does the shortening make the cookies crisp ?

Canadian Baker said...

Anon - Yes, the shortening does make the cookie crispier than if you use all butter. If you don't have shortening,you can use butter as a substitute. If you want your cookies crispy, just bake them a little longer being careful not to burn them. :) Hope this helps!

Ari said...

I love these cookies! They are truly excellent. If you follow the directions perfectly, you'll get a great cookie. I've made the recipe with a cup of butter without the shortening and the proper way. They both rock either way.

Anonymous said...

These were good, not too sweet

Anonymous said...

so sorry...but these are so flat. what did i do wrong?

Canadian Baker said...

Hi Anon - Sorry about your flat cookies. I have had this happen to me with this recipe as well. All I can offer in the way of help is to tell you follow the recipe exactly and most definitely chill the dough. I hope this gives you a little encouragement to try them again. :)

Anna Tamar said...

I let the dough chill overnight. It was so good!! The title is really true at least to me!