In the beginning of February, I got back into my cookie baking. I hadn't made chocolate chip cookies in a really long time, and from the first batch...I knew they were going to become a regular in the Day household! In 1 week, I made 4 batches!!! No, they weren't for us. There were events that called for "bring something to share". I never remembered them being so yummy, but soon realized why.
On my 3rd batch, I realized I misread the recipe. Thank you dyslexia! You serve me well :) Instead of 3/4 cup of butter, I added 1 cup. You may not think that would be a great difference, but when you're using the world's best butter, you can taste every piece of deliciousness! What is this butter you ask? Kerry Gold Butter. It's the only butter we use because we're butter snobs and think Irish butter is clearly superior to all other butters :) And...it keeps a little part of home in our kitchen! We buy ours at Trader Joe's because it's all we can find...usually $2.99 each.
The next thing I realized that made these cookies so delectable is my homemade vanilla extract! It takes 6 months to make. A friend of mine made it and gave them as her Christmas gifts. Genius! So with the best butter and homemade vanilla, these cookies are melt-in-you-mouth-goodness.
This recipe was passed down to me by my Mom so I call these Mom's Chocolate Chip Cookies! Try this simple recipe and see what you think. I've also included pictures :)
Mom's Chocolate Chip Cookies
1 cup shortening (or 3/4 cup butter/marg) (Note---this is where my awesome mistake occurred)
1 cup firmly packed light brown sugar
1/2 cup sugar
1 tsp vanilla
2 1/4 cups unsifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1- 1 1/2 cups semi-sweet choc chips
1 cup chopped nuts (optional (I do not use this option))
Preheat oven at 375 degree (American setting)
Cream shortening or butter, brown sugar, sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda and salt; add to creamed mixture.
Stir in choc chips and nuts. (Place dough in fridge for about 13-30 mins, which helps make chewy cookies).
Drop by tsp onto un-greased cookie sheet (I use the butter wrapping to grease the sheet for more buttery goodness).
Bake for 10-12 minutes or until light brown. Cool slightly before removing from cookie sheet. Place on foil to keep cookie chewy. Let completely cool on sheets of foil.
For fat and chewy cookies, take butter out of fridge to get room temp (about 2-3 hrs) and chill dough before baking.
Enjoy and if you try this recipe, come back and let us know how it turned out :)
|stir in chocolate chips|