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The Perfect Chocolate Chip Cookie
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What's your favorite type of cookie? Thin and crispy? Soft and cake-like? This recipe helps you get the perfect chocolate chip cookie every time.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
Basic Chocolate Chip Cookie
1/2 cup shortening
1/2 cup butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
Thin-and-Crispy
1 cup butter, at room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
Soft-and-Cakelike
1/2 cup shortening
1 1/2 cup packed brown sugar
2 beaten eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces sour cream
1 1/2 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
directions
Preheat the oven to 375 degrees F.
For the basic or thin-and-crispy cookies: Place the butter and/or shortening in a mixing bowl. Beat on medium-high speed with an electric mixer for 1 minute or until fluffy. Add the brown sugar, granulated sugar, baking soda, and salt. Mix until well combined. With the mixer running add the egg(s) and vanilla. Add the flour, a little at a time, until the dough is stiff. Then add the remaining flour and stir with a spoon.
Stir in the chocolate chips and nuts by hand.
Drop the dough by rounded teaspoons 2-inches apart on an ungreased baking sheet. For basic cookies, bake at 375 degrees F for 8-10 minutes. For thin-and-crispy cookies, bake at 375 degrees F for 10-12 minutes or until browned on the edges. Remove the cookies to a wire rack and let cool completely.
For Cake-like cookies: Place the shortening and brown sugar in a mixing bowl. Beat on medium-high speed until well mixed. With the mixer running, add the eggs and vanilla.
In another bowl, stir together the flour, baking soda, baking powder, and salt. With the mixer running, alternately add the flour mixture and sour cream to the shortening mixture. Stir in the chocolate chips and nuts by hand.
Drop by rounded teaspoons 2-inches apart on an ungreased baking sheet. Bake at 375 degrees F for 9-11 minutes or until browned on the edges. Remove from the baking sheet and let cool on a wire rack.
Store the cookies in an airtight container at room temperature or freeze.
Recipe Source: Adapted from Better Homes & Gardens.
nutrition data
103 calories, 6 grams fat, 12 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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reviews & comments
Sounds delicious!! Going to try each of these. Thank you! Can't wait. My husband and I love chocolate chip cookies.
January 23, 2014
The basic recipe was good. I added white chocolate chips and walnut pieces. The temperature however, cooked the bottoms before the inside was done.Even @350 didn't feel like the inside was cooking enough.Not sure if it was my oven or the recipe.
August 12, 2013
What a great find this guide is! I've never quite understood what makes a cookie crispy vs cakey and this is wonderful to have it basically spelled out here in a tried and true guide. I made the "soft and cakelike" version first and they turned out perfectly! I am going to try the "best basic" version next and when my son comes for a visit I'll try the crispy ones because he loves those.