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Chocolate Chip Cookies

There are many ways to make chocolate chip cookies. This method delivers a soft cookie with a crisp exterior and a lot of yum.

BLOG POSTINGS > Desserts & Baking

Chocolate Chip Cookies

by zirbirt

If there was a single type of cookie that I would call a cookie standard, it would be the chocolate chip cookie. The funny thing is, chocolate chip cookie recipes vary a lot. It seems like everyone has their own ideas of what a chocolate chip cookie should be, and those ideas can be very different.

They can be thin and crisp, or chewy, or even very puffy. It's all about your preference. I have different methods for different types of chocolate chip cookies. So, I am going to share with you my basic chocolate chip cookie recipe, which is based on what 'I' think a chocolate chip cookie should be.

For me, a good chocolate chip cookie has some thickness but isn't puffy. It has a crisp, slightly shiny crust on the outside, but is soft and moist on the inside. When you bite into it, it should dissolve between the roof of your mouth and your tongue, and you should get some vanilla from the cookie that mingles with the chocolate chips.

1/2 cup butter
1/2 cup shortening
1 cup brown sugar
3/4 cup sugar
2 cups flour
1 tsp salt
1 1/2 tsp baking powder
2 eggs
2 tsp vanilla
1 bag chocolate chips

I find 350 degrees to be my go-to temp for cookies, and in this case it is what I want. So, preheat your oven to 350.

To begin, I sift together my flour, baking powder and salt.. and set it aside.

I want to put the shortening and the butter into a bowl.

You might be wondering why I am using this combination. Just butter does work, but tends to be a little bit flatter of a cookie.. and just shortening doesn't taste the same. I find the 50/50 to give me the best balance of puff and flavor. You could use butter flavored shortening, but I personally think this method gives a superior result.

Next I drop in my sugars..

I simply mix this, building up to high speed for about 4 minutes, What I am trying to do here is a couple of things. First I want to really whip those fats and get some air into them, but also I want the sugar to fully incorporate into the fats.

I then add my vanilla then my eggs, one at a time, and fully blend them in.

Now I incorporate my flour mixture in 3 steps. So I put 1/3 of the mixture in, beat on low, then gradually get to high as it is incorporated. Once fully fluffy again, I add the next 1/3 and repeat.. etc.

Once all my flour is in, I just toss in a bag of chocolate chips and mix on low till they are evenly distributed.

Now the fun stuff.. making them.

I use parchment paper. If you have never used this, I definitely suggest you pick up a roll. It is awesome stuff for baking. It basically provides you with a superior no-stick surface. This mean you do not need butter, grease or oil on the pan. While means you do not changed the texture of you cookies.

Note that parchment paper is NOT just normal paper, so you cannot just use any paper for this. You would need parchment paper, which is usually found near aluminum foil and saran wrap in your store.

If you're not using parchment paper, you will want to lightly spray the cookie sheet with cooking spray.

To put the dough on the pan, I use a scooper. I have 3 different scoopers, small - medium - large (they have some numbers associated, but I never pay attention to that). Normally, I use the medium scooper to make bigger cookies, but in this situation I needed smaller 'normal' sized cookies. So I used the small scooper.

If you do not have a scooper.. a teaspoon works also.

bake for about 11-13 minutes.. turning the pan once about halfway through (it helps prevent hot spots).

Once the cookies come out of the oven, just let them rest for a couple of minutes then transfer them to a baking rack to cool.

That is all there is to it. Chocolate chip cookies are super easy to make, and most everyone love them.

Hope you enjoyed this posting. Thanks for reading!

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