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A few years ago I was on a mission to find the best recipe for chocolate chip cookies. I wanted thick, chewy, and soft chocolate chip cookies with a slightly crisp outer layer. After trying out several recipes and letting my family test them for me, I found the BEST recipe for chocolate chip cookies.
The recipe I chose comes from Genius Kitchen and a poster named Marg CaymanDesigns. Her recipe is titled as Thick, Soft, and Chewy Chocolate Chip Cookies. Believe me, they absolutely fit their name. I was tired of cookies that would come out almost burnt on the bottom and still not done on the top or cookies that would flatten out to hard disks. I wanted a cookie that would make you say “yum!” as soon as you bit into it.
If you’re looking for a tried and true chocolate chip cookie recipe, look no further. These cookies will be a hit wherever you take them!
Thick, Soft, & Chewy Chocolate Chip Cookies
2 1/2 cups all-purpose flour – – – 1 teaspoon baking soda – – – 1/2 teaspoon salt – – – 1/2 cup real butter (at room temperature) – – – 1/2 cup shortening – – – 1 1/2 cups firmly packed brown sugar – – – 2 teaspoons vanilla – – – 2 large eggs – – – 1 (12 ounce) package semi-sweet chocolate chips – – – 1 cup chopped nuts (optional)
Some notes on what I use:
First off, it’s very important that you use real butter and not margarine. I use unsalted butter so that the balance of salt in the recipe will stay the same. I get it to room temperature by warming it in the microwave (straight from the fridge) for 10-12 seconds- just until it’s soft to the touch. Secondly, I have found that Crisco brand shortening sticks are the best to use for this recipe because the brand itself has a better consistency, and the sticks make it much easier to measure and mix!
Also, pay attention to your vanilla, brown sugar, and chocolate chips. For the brown sugar, I only use the light brown type. It gives it a better flavor. I have used real vanilla when making this recipe and, while it’s still good, the vanilla extract that you can buy for a dollar gives it a much better flavor that’s not overpowering. As for the chocolate chips, the brand you buy really does make a difference! I have tried different brands, some that were cheaper, and a lot of them wouldn’t even melt in the cookie. They had a waxy texture and taste that just really wasn’t tasty. The best brands in taste and consistency that I have found so far are Nestle Tollhouse and Ghirardelli!
One more tip: Use parchment paper to bake your cookies – I cannot stress this enough! It keeps your cookies from sticking to the pan, over-baking the bottom, and it makes clean-up a breeze.
- Preheat your oven to 375 degrees.
- Mix flour, baking soda, and salt in a small bowl.
- In a separate bowl, beat butter and shortening until creamy (I use my KitchenAid Mixer for this because everything will start going in this bowl after this step)
- Add brown sugar and vanilla and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well. (Seriously, only do one at a time! It makes a difference!)
- Add flour mixture (in small amounts so that your mixer doesn’t spit it out all over your kitchen), and beat slowly to incorporate, then beat to blend well.
- Stir in chocolate chips and nuts (I don’t use nuts as I prefer straight-up chocolate, but that’s up to you!)
- Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets. (I use this cookie scoop, and it works perfectly every time! It holds 1 1/2 tablespoons instead of 2, but it really does work perfectly and make the perfect size cookie.)
- Bake in your oven until the edges of the cookies are brown but an area about 1 inch wide in the center is still pale, about 9 – 10 minutes (depending on your oven). 10 minutes usually works perfectly for me.
- If using two pans in one oven, the original recipe recommends switching positions at half-time. However, I have found that my cookies turn out much better if I only bake one pan of cookies at a time. It creates better air circulation so that everything evenly bakes in the time allotment.
- Let cookies cool on the pan for 5 minutes and then transfer to a cooling rack with a spatula. I usually let them cool about 4-5 more minutes and then put them in a sealed container so that they don’t start drying out.
- Serve warm or cool and enjoy!
Let me know what you think of these cookies in the comments!