I had been planning to post this for TidyMom’s I’m Lovin’ It Fridays, & then when I saw that the Make & Takes Saturday Spotlight this week was cookies, I thought, “It was meant to be!” UPDATE: I was also invited to Sweet Tooth Fridays at Alli-n-Son!
I was a music major in college. More specifically, I was a French horn performance major. Not a composition major. Why should you care? Because I can’t write to save my life. Sure, I can personalize & interpret composers’ instructions to make my performances my own, & even wrote a few formulaic cadenzi & Theory assignment chorales, but I can’t pull music out of thin air like my more-talented classmates.
Again, you’re asking why you should care. Because, while I’ve “improv’d” on other people’s recipes & hopefully improved them a little, I’m still just a performer, not a composer. I only have one recipe I can call my own.
Here it is.
I’ve gone back & fiddled with ingredients & amounts time & again, solicited critiques from tasters & even from the ridiculously gifted Lindsey Johnson of Cafe Johnsonia, & I feel like it’s finally right. For now, anyway. I mean, hey, Mahler wrote at least 6 versions of his first symphony.
These cookies are thick, ooey-gooey out of the oven, & even once they’re cooled they maintain that soft center with just the right amount of crunch on the outside.
So here’s what you need to make 3 dozen cookies:
- Stand mixer
- Cookie dough scoop (mine has a silicone bottom that leaves a cute little “dimple” in the top of my cookies)
- 1 cup original shortening
- 1/2 cup butter flavor shortening (for that buttery flavor without the flattening effect that real butter can produce… but you can just use all original flavor if you want)
- 1 3/4 cups packed brown sugar
- 1 cup white sugar
- 3 eggs
- 2 tsp. vanilla
- 2 tsp. baking soda
- 1/2 tsp. salt
- 4 cups flour (this may vary depending on how dry the air is; see below)
- half a 12-oz. bag of semi-sweet chocolate chips
- Preheat oven to 350.
- Cream together shortenings & sugars in stand mixer.
- Beat in eggs & vanilla, but don’t overmix.
- Add soda & salt, then gradually add flour, stopping in the middle to scrape sides of bowl. If the air is dry, slowly add the last cup of flour. Stop adding & mixing when the dough starts coming together in one mass. The dough below is a little too dry; the heater had been going 24 hours a day. So use this as a cautionary example: stop just before it gets crumbly like this. If you do get to this point, the cookies will still taste fabulous; they just won’t be quite as soft on Day 2. Assuming they last that long.
- Lock the mixer head & slowly add the chocolate chips with the mixer on low. Don’t overmix or you’ll pulverize your chips. You could remove the bowl & fold them in by hand, but my tendonitis (I told you I was a musician) says NO to that, thankyouverymuch!
- Scoop the dough onto an ungreased cookie sheet.
- Bake 8-9 minutes or until just golden brown. Let cool on the cookie sheet 1 minute.
Look at that ooey-gooey goodness! This is my favorite way to enjoy them: straight out of the oven.
With a glass of milk, of course.