I've had a few requests for my chocolate chip cookie recipe,
but I feel guilty because I can't really claim it as my own.
I basically stole the Nestle' Chocolate Chip Cookie recipe
and tweaked it to my liking!
Enjoy!
Olivia's Chocolate Chip Cookies
Give or take 4-dozen large cookies or
6-7 dozen small cookies
4 1/2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 c. (2-sticks) un-salted butter, softened
1 c. (1-stick) Crisco Butter-flavored Shortening
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
2 tsp. vanilla extract
4 large eggs
6 c. Nestle Toll House Semi-Sweet Morsels (or more!)
2 1/2 c. coarsely chopped toasted walnuts (optional)
2 tsp. vanilla extract
4 large eggs
6 c. Nestle Toll House Semi-Sweet Morsels (or more!)
2 1/2 c. coarsely chopped toasted walnuts (optional)
Directions:
Using a medium bowl & a whisk:
Combine the flour, baking soda, & salt and set aside.
Stop:
Pre-heat oven to 375 degrees
Using a mixer and the paddle attachment (medium speed):
Cream the butter and shortening.
Add the granulated sugar, combine
Add the brown sugar, combine.
Add the vanilla and eggs, combine.
Scrape the bowl as needed.
At low speed:
Gradually add the flour mixture to the creamed mixture until incorporated.
Finally add the morsels & nuts.
Scoop golf-ball size mounds of cookie dough onto a large un-greased cookie sheet. Place cookie mounds 2-inches apart (I usually bake six cookies to one large baking sheet).
Bake one cookie sheet at a time at 375 degrees for 7-8 minutes. Do not over bake! This is the secret for moist, chewy cookies. Remember, all ovens times vary, but look for cookies with only the slightest browning on top. They will not look done, but they are. Keep in mind that once out of the oven, they will continue to cook on the hot cookie sheet.
Let cookies rest for 3-minutes on the cookie sheet, allowing them to set. Then transfer the cookies to a cooling rack for 7-minutes. Handle the cookies gently, they will still be very soft.
Once firm, you can stack the cookies in an air-tight container and they will keep for 5-7 days-I think.
The reason I'm not sure is because they don't last that long at our house!
Notes:
If you're trying to keep things on the lighter side,
try my Chocolate Chip Cookies...Lightened Up!
If you're trying to keep things on the lighter side,
try my Chocolate Chip Cookies...Lightened Up!
You can cut this recipe in half, but I find that the cookies are not quite the same!
Also, if you prefer smaller cookies, just adjust the baking time to 5-6 minutes and keep a close eye on them.
2 comments:
Thank you -- they are very delicious!
I do the exact same thing!!! I use half crisco half butter and the nestle recipe! I get tons of compliments on my cookies! sometimes I make the dough, make the dough balls, and then freeze for baking later. they bake just fine from frozen to done in about 8-9 minutes. I also only make small cookies... I don't feel so guilty eating several ;)
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