A week and a half ago, I had a craving for chocolate chip cookies, and like the handy little housewife that I am, I whipped up a batch. They were so pitiful that both Roger and Judah commented, “I could make better cookies than that!” Until that moment, I had been pretty sure that you couldn’t go wrong with the recipe that was printed on the bag.
Over the space of 13 days, I’ve experienced… one facebook status update (with lots of conversation, tips and comments from friends)… a research-filled email from one sister-in-law with links to recipes to try… a sympathetic email from another sister-in-law (baker of consistently perfect cookies) who offered to bring extra chocolate chip cookies the next time she sees us… various cookie conversations… a little online research myself… comparisons of all the chocolate chip cookie recipes in my possession… and I’d had enough. It was time to quit thinking about it and just do it.
I have a decent batch of cookies cooling on my table right now.
I don’t know that they’re “perfect” cookies – not sure they’re even “amazing” – but this is how I like my chocolate chip cookies. I’m actually eating the one in the very front of the picture as I type. Definitely edible.
Do you care how I made them? I took the recipe off the back of my chocolate chip bag (cheapo from Sav-A-Lot) and altered the recipe a little. Using Crisco goes against all of my better judgement, but according to the opinions of many…. it seems to help make a thicker cookie. So, I used it for half of the butter. And then I added 1/4 cup of flour and only used half the chocolate chips that most recipes call for. I don’t believe that a drop cookie dough should be high maintenance enough to demand to be chilled for hours. I also refuse to use bread flour, cake flour or…. separate an egg to use just the yolk. Not for chocolate chip cookies. (I did try the recipe that called for cake flour. The cookies were really, really yummy. But our first pan was super flat – why??)
This Is What I Did This Morning
1/2 c. real butter, at room temperature
1/2 c. Crisco
3/4 c. packed brown sugar
3/4 c. granulated sugar
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
6 oz. chocolate chips
If you bake cookies, you know the order to mix them in. Do that. Then bake them at 375 for 11 minutes.
I have a really good german chocolate chip cookie recipe that I may pull out next week. I’ll substitute the german chocolate cake mix with white, and see if I get a good cakey chocolate chip cookie recipe.
And at that point, I’ll be sick and tired of chocolate chip cookies.