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:
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
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 ?
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!
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.
These were good, not too sweet
so sorry...but these are so flat. what did i do wrong?
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. :)
I let the dough chill overnight. It was so good!! The title is really true at least to me!
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