Posts Tagged ‘soft chocolate chip cookie recipe without shortening’

The Perfect Chocolate Chip Cookie

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The perfect chocolate chip cookie.

The perfect chocolate chip cookie.

The Perfect Chocolate Chip Cookie – For Father’s Day this year, Noelle and I decided that we would make Michael his favourite chocolate chip cookies.  I actually had no idea (after almost 12 years) that he loved chocolate chip cookies so much but recently, after all the cookies disappeared within about a day of making my last batch, he confessed his weakness to me. I’m more of a savoury food person myself but I’ve got to say that these chocolate chip cookies are really quite divine.  What makes them so great… they are a little bit crunchy and yet soft and chewy all at the same time.  They also have a nice saltiness to them thanks to the kosher salt in this recipe.  Give them a try and I think you’ll agree that they’re pretty close to perfect.

Makes about 20 – 22 cookies. Adapted from original recipe here.

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup of bittersweet chocolate chips (I used mini chips and only 1/2 cup in the cookies photographed above but they definitely could have used more)
  • 1/2 cup chopped walnuts (optional – I love them but my daughter doesn’t so I omit)

Directions:

  1. In a large bowl, using a wooden spoon or mixer (I do it all by hand) cream together the butter, brown sugar and granulated sugar until smooth. Do not over mix.
  2. Add the egg, vanilla and salt and stir until combined.
  3. Sift in the flour, baking soda and baking powder and stir gently until completely mixed in.
  4. Add the chocolate chips (and nuts if using them) and stir in just until they are evenly distributed.
  5. Cover bowl and place in the fridge for 30 minutes.
  6. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  7. Scoop enough dough to make 1″ balls (don’t make too big – I’ve done this and it doesn’t end well 😉 ). Place them about 2″ apart on the baking sheets.
  8. Bake cookies for 13-16 minutes (depending on the softness you like – I do mine 14 minutes), rotating the pans after about 8 minutes.
  9. Remove from oven, transfer to racks and let cool.
  10. The original recipe says they’ll last 4 days in an airtight cookie jar but I have no idea since a batch has never lasted that long in our household.
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