Tuesday, October 13, 2009

My Favorite Chocolate Chip Cookies

These are truly one of the best chocolate chip cookies, producing a chewy textured cookie due to the higher ratio of brown sugar to granulated sugar. If you like more crisp to your cookie, exchange those ratios so you have more granulated sugar than brown sugar.

Chocolate Chip Cookies

Everybody has a favorite chocolate chip cookie recipe that they think is the best. Well, this one is my go-to recipe and the only one that I have used for years. Would I go so far as to say that these are The Best Chocolate Chip Cookie Ever?? Well, in my opinion, and solely mine, a resounding YES! These are truly at least, One of The Best Chocolate Chip Cookies Ever!! It produces a chewy textured cookie due to the higher ratio of brown sugar to granulated sugar, but if you like more crisp to your cookie, try exchanging those ratios so you have more granulated sugar than brown sugar.

As flavor goes, butter is a superior fat for cookies, but can also create too much spread and often burned cookies. I like to use a combination of butter with shortening, which has a higher melting temperature and keeps the spread minimal. I also use a small cookie scoop which helps to keep these cookies a bit thicker. If you prefer more spread to your cookie, try upping the baking powder a bit. I also bake on parchment paper (or a Silpat), because rather than leaving the cookies on a hot baking pan while they set, you can slide the whole sheet of parchment directly off of the baking pan to cool and then once set, transfer them to a cooling rack and reuse the parchment sheet.

When measuring the flour, make sure that you do not compact it. Rather than using the measuring cup to scoop into a canister or flour bag, use a spoon or a smaller cup to scoop the flour into your measuring cup, then level with a knife. Scooping with the measuring cup compacts the flour, causing you to use too much and making for a dry and crumbly cookie.

I love having just a bit of pecan in my chocolate chip cookies, but don't worry ... there's plenty of chocolate here too, so it remains the star.



Bake half of the dough and roll up the rest in wax paper, store in a freezer bag and freeze whole for later.


Using a serrated knife, slice off cookies as desired, right out of the freezer and turning the roll occasionally to prevent flattening on the bottom. Bake as noted in original recipe, on parchment paper at 375 degrees for 12 to 15 minutes, or until edges are slightly browned.  This results in a more flat cookie than using the scoop.


See more of my favorite cookie recipes on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Recipe: My Favorite Chocolate Chip Cookies

From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 dozen

Ingredients
  • 2-3/4 cups of all purpose flour
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1/2 cup (1 stick) of unsalted butter, softened at room temperature
  • 1/2 cup of Crisco vegetable shortening
  • 1/2 cup of granulated sugar
  • 1 cup of light brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup of chopped pecans
  • 2 cups of chocolate chips
Instructions

Sift together the flour, salt and baking powder; set aside.

In a mixer bowl, cream the butter and shortening together on medium speed; add the granulated sugar and brown sugar and beat on low until well combined.  Add the eggs, one a time, blending the first one in before adding the second. Add the vanilla.

Add the sifted flour mixture into the creamed mixture on low, a little at a time. Add the pecans and the chocolate chips and mix just until blended in.

Put dough into refrigerator and chill for at least 1 to several hours. When ready to bake, preheat oven to 375 degrees F. Line a baking sheet with parchment paper, and using a small cookie scoop, scoop dough onto the parchment. Bake at 375 degrees F for 12 to 15 minutes, or until edges just barely begin to brown. Rotate and/or turn the cookie sheets about halfway through.

Remove from oven and slide the parchment off onto a cooling rack allowing the cookies to rest on the parchment for about 3 minutes. Transfer cookies to a cooling rack to allow to fully cool and reuse parchment paper to continue baking though the entire batch.

I always forget to count (or maybe I eat too many in the process) but I think this makes about 4 dozen, depending on how large you make them.

Cook's Notes: Make sure that you do not compact the flour when measuring. Rather than using the measuring cup to scoop into a canister or flour bag, use a spoon or a smaller cup to scoop the flour into your measuring cup, then level with a knife. Scooping with the measuring cup compacts the flour, causing you to use too much flour and making for a dry and crumbly cookie. This recipe as written produces a chewy textured cookie due to the higher ratio of brown sugar to granulated sugar, but if you like more crisp to your cookie, try exchanging those ratios so you have more granulated sugar than brown sugar. Do not overcook.

Source: http://www.deepsouthdish.com

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