Who doesn’t love a chocolate chip cookie?
It’s a classic.
I mean if there’s a little black dress of the cookie world, it’s the chocolate chip cookie, right?
What if I told you I kind of have a pretty great chocolate chip cookie recipe?
I’m not going to tell you they’re the best ever (although others may have…just sayin’), but I will tell you they’re pretty amazing. Like sit-and-eat-the-whole-two-and-half -dozen-at-one-time kind of amazing.
Not that I’ve ever done that of course. 😉
Super soft and chewy, sweet with a touch of salt, and just a hint of cinnamon – it all comes together to create cookie magic. Pure cookie heaven, I’m tellin’ ya.
I always keep the ingredients on hand to whip up a batch of these cookies at a moment’s notice. You just never know when the craving is going to strike – although it tends to strike often. Just warning you now.
FAVORITE CHOCOLATE CHIP COOKIES
3/4 cup shortening
1 1/4 cup firmly packed brown sugar (you can use light or dark – I typically use light but I’ve used dark in a pinch – still delicious)
2 tablespoons milk
1 tablespoon vanilla
1 cup all purpose flour
3/4 cup bread flour
1 teaspoon salt
1/4 teaspoon cinnamon (if you’re like me and love cinnamon feel free to get generous here)
3 teaspoons baking powder
1 cup semi-sweet chocolate chips (I like to use the mini chips)
Heat oven to 375 degrees.
Combine shortening, brown sugar, milk and vanilla in large bowl or stand mixer. Beat at medium speed until well blended. Beat in egg.
In a separate bowl, combine flour, salt, cinnamon, and baking powder. Mix into creamed mixture just until blended. Mix in chocolate chips.
Drop by rounded tablespoonfuls onto ungreased cookie sheet about two inches apart. Bake for 8 – 9 minutes for chewy cookies, 10 – 11 minutes for crispier cookies (I always do 8 minutes for super soft, chewy cookies). Remove from oven and allow to cool on cookie sheet 2 -3 minutes before removing to rack to cool completely.
Makes about 2 1/2 dozen cookies.