Ahh! Behold the Essential Chocolate Chip Cookies, recipe courtesy of BHG.com.
I must say, for being a mix and bake recipe, this is so far my favorite! It didn't require sitting in the fridge, it is nice and soft, has awesome flavor and is a hearty chocolate chip cookie. I did up the amount of baking soda a bit, and I did mix milk chocolate and mini semi-sweet morsels for this recipe, because that's just what I happened to have on hand to get the three cups the recipe calls for!I did over-bake one batch for my hubby (he is one of those people who like crunchy, a little burnt on the edges chocolate chip cookies) and he said that they are "awesome" cookies! Woo hoo!!! :)
This is a total winner and definitely the Essential Chocolate Chip Cookie recipe I will have on hand at all times when I need to whip up a batch of cookies in a jiffy!
This recipe baked about 50 cookies using a medium-sized cookie scoop. I scooped the dough out and then flattened the ball slightly with my fingers. I baked these at 350° for about 9 minutes, just until they puff up and are starting to turn a bit brown on the edges, any longer than that and they will be the over baked I spoke about earlier. Let them rest on the cookie sheet for about 2 minutes before moving to a cooling rack, or they will tear easily.
Essential Chocolate Chip Cookies
3/4 cup butter; softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 1/2 cups AP flour
1 teaspoon baking soda
1/2 teaspoon salt3 cups chocolate chips
Preheat oven to 350°
Cream together butter, shortening, sugars, vanilla and eggs.
Sift together flour, baking soda, and salt.
Combine the creamed mixture with the flour mixture until well mixed.
Stir in the chocolate chips.
Drop by spoonful into ungreased cookie sheets.
Bake 9 minutes.
Let cool a few minutes on the cookie sheet, then place on cooling rack.