Confession: I don't use the back of the nestle tollhouse bag to make chocolate chip cookies and I don't even use nestle tollhouse morsels. 😱 A few years back I reviewed several recipes and tried different techniques and came up with a recipe that I believe is tried and true. The only place my recipe was saved was in an email to myself and I always had to search my gmail recipe folder each time I wanted to make chocolate chip cookies. So today I decided to make it all pretty and post it to my blog.
1/2 c salted butter, softened
1/2 c Crisco shortening
1 c white sugar
1 c packed brown sugar
2 eggs
2 generous overflowing tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp cream of tartar
1 tsp salt
3 c AP flour
2 c milk chocolate chips (I use Ghirardelli)
Directions:
Preheat oven to 350º F.
Cream together butter, shortening, white sugar, and brown sugar until smooth.
Beat in eggs one at a time, then stir in the vanilla.
Dissolve baking soda in 2t of hot water.
Add dissolved baking soda and cream of tartar to batter along with salt.
Stir in flour 1 c at a time then add chocolate chips 1 c at a time.
Use cookie scoop to drop onto cookie sheet lined with parchment paper*.
Bake for about 10 minutes in preheated oven, or until edges are nicely browned.
Bake for about 10 minutes in preheated oven, or until edges are nicely browned.
*I just discovered these precut parchment sheets and I'm sold on them and totally suggest using them! There's no trimming needed and the edges don't curl up like it does off the roll.
These two told me my cookies are the best and they're pretty tough critics, so there you have it! 😉 They even told me they're better than Grammy's. (Sorry Mom!)
When Grady was almost done with his second cookie he said,
"Momma, when we are grownups can we come visit and
eat chocolate chip cookies with you??"
Of course sweet boy, I certainly hope you do!! 😍
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