Welcome back to our kitchen here at The Waking! This week in Someone’s In The Kitchen we have our aprons on and are baking up a classic treat that we all know and love, Chocolate Chip Cookies! Who doesn’t love chocolate chip cookies? We all remember helping our mom make batches of these ooey gooey cookies as kids. There’s just something very comforting about a warm, just out of the oven chocolate chip cookie. They are the comfort food of sweets if you will. Yes, chocolate chip cookies are pretty basic, but one thing I’ve learned after tasting a lot of different recipes is that not all are that great. So we thought we would share our favorite go to recipe for chocolate chip cookies with you guys! Also, keep an eye out for this feature as we will be sharing our favorite recipes for classic treats we all know and love. We would also love to know your favorite chocolate chip cookies recipe; do you use the basic Toll House Recipe? Do you add your own spin? Any secrets? In the meantime, you get the milk and we’ll bring the cookies!
Our Favorite Chocolate Chip Cookies –
(Adapted from Toll House)
I might as well start out by admitting something I probably shouldn’t be too proud of (though I reluctantly am) we bake in our house way too much, like way more than any human beings should. Chocolate chip cookie dough can almost always be found in our fridge…at the ready for those random cookie cravings (that is when Cec and I don’t eat too much of the dough ;)). It’s a little amusing to look through our fridge because at times you are likely to find at least 2 different kinds of cookie dough, left over chocolate frosting, and a random cake batter from our last cupcake baking adventure. But chocolate chip cookies tend to be the favorite in my house. Although in the past this was not always the case.
While we’ve always used the Toll House recipe, it never used to turn out right for us. Our cookies would come out cakey and fall flat. We couldn’t figure out what the problem was until my aunt suggested that we use Butter Flavored Crisco in place of the butter, and that made all the difference! From then on our cookies turned out perfect, crunchy on the outside and gooey on the inside. And of course we add lots of chocolate chips! One thing I love to do is not only add the semi-sweet Toll House Morsels, but also chop up a bar of Ghirardelli dark chocolate and add it to the batter; it turns out so heavenly! It adds more depth of flavor having two kinds of chocolate in the batter and the chunks add a great texture to the cookies.
We always make these cookies for our church fundraisers and get great feedback on them. So I hope you enjoy our favorite go to recipe for these yummy classic cookies!
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Butter Flavored Crisco
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
(12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 bar Ghirardelli Dark Chocolate
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat Butter Flavored Crisco, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels; chop Ghirardelli chocolate bar into chucks and stir to batter. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. (I usually make my cookies pretty big so they end up baking for 12 to 14 minutes.) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.