Ultimate Chocolate Chip Cookies-Part 1
Submitted by robboweb
Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.
YIELD
3 dozen cookiesPREP
10 minCOOK
13 minREADY
23 minThese cookies use shortening instead of butter, and that’s the key to their thick, chewy texture. Shortening has a higher melting point than butter, so the cookies spread less during baking and stay puffier. All light brown sugar (no white sugar) adds a deeper molasses flavor and more moisture than a white-and-brown blend.
A full tablespoon of vanilla (not teaspoon) and eggs beaten in for a full minute build structure and flavor into the dough. The flour gets added gradually on low speed, just until blended. Overmixing at this stage develops gluten and turns chewy cookies into tough ones.
The directions are clear: cookies will still appear moist when done. Do not overbake. Pull them at 8 to 10 minutes looking slightly underdone, cool on the sheet for 2 minutes, then transfer to foil to cool completely. They firm up as they sit. Overbaked chocolate chip cookies are a tragedy this recipe is specifically designed to prevent.
Kitchen Tips
- Bake one sheet at a time on the center rack for even browning. Two sheets means uneven heat
- Leave 3 inches between cookies. These spread during baking
- Pull when they still look moist. Carryover heat finishes the job on the sheet
- Cool on foil, not a wire rack. The flat surface prevents the soft cookies from bending and cracking
Variations
- Omit the pecans and add an extra cup of chocolate chips as the recipe suggests
- Use walnuts or macadamia nuts instead of pecans
- Add a sprinkle of flaky sea salt on top of each cookie before baking
Ingredients
Directions
Note: if nuts are omitted, use an additional 1 cup (250 mL) semi-sweet chocolate chips.
Preheat oven to 375℉ (190℃) (190C).
Cream Golden Crisco Shortening, brown sugar and vanilla in until well blended.
Add eggs, beating 1 minute, or until thoroughly blended.
Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.
Stir in semi-sweet chocolate chips and pecans.
Drop dough by heaping spoonfuls (2 tsp./ 30mL) on ungreased baking sheet leaving about 7 cm (3 inches) between cookies.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 8 to 10 cookies.
Cookies will still appear moist - do not overbake.
Cool 2 minutes on baking sheet. Place sheets of foil on countertop.
Remove cookies to foil to cool completely.
Makes: 3 dozen 3-inch cookies Baking Time: 8 to 10 minutes or 11 to 13 minutes.
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