How to Make Out-of-This-World Chocolate Chip Cookies

Google+ Pinterest LinkedIn Tumblr +

Over the years, I have had a really rough time trying to find a chocolate chip cookie that I truly enjoyed. Whether I bought them already-made at the grocery store, pre-made cookie dough, or used my grandmother’s chocolate chip cookie recipe (that she swears by), I never really found one that really did it for me. As narcisistic as that may sound, it was the truth. Either they were too sweet, too stale, too dry, or posessed some other trait that I found unappealing. One day I just became fed up (no pun intended) with all of the junk out there (whether it be recipes, preservative-pumped cookie dough, or those rock-hard discs they package up in flimsy plastic packages and call cookies), so I decided to experiement with nearly every ingredient in my kitchen until I found a chocolate chip cookie recipe that was absolutely out of this world. Here’s what you’ll need to make these delectable treats:

1/2 cup shortening

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 cup sifted all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup crushed walnut pieces (optional but highly reccomended)

1 6-ounce bag (1 cup) semisweet chocolate pieces

Preheat oven to 375 degrees. Using a hand-held kitchen mixer, cream shortening, sugars, egg and vanilla until light and fluffy. Sift together dry ingredients; stir into creamed mixture; blend well. Add chocolate pieces and crushed walnut pieces. Using a teaspon, drop the dough 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Remove from cookie sheet immediately. Makes approximently 3 dozen.

Always remember – if you have a dairy, egg, wheat, or nut allergy, this is NOT the chocolate chip cookie recipe for you! Look for a viable alternative that does not have the food you’re allergic to in it.

Tip: If you want to cut calories, you can substitute the 1/2 cup of granulated sugar with 1/3 cup of apple sauce. However, I highly reccomend keeping the sugar “in the mix” if you can help it!


About Author

Leave A Reply