Chocolate Chip Cookies

Everyone has a chocolate chip cookie recipe, they're even on the back of the chocolate chip packages. BUT, I have tweaked recipe after recipe until I have found the easiest, most moist, softest creation we have ever tried. Here's how:

Ingredients: (yields about 3 dozen)

2 3/4 C flour
1 t baking soda
1/2 t salt
1/2 C (1 stick) room temperature butter
1/2 C Crisco
1 C brown sugar
1 C minus 2T sugar
2 eggs
2 t vanilla
1 bag semi-sweet chocolate chips (why do recipes always call for less than 1 bag!?)

To Make:

Whisk flour, salt, and baking soda in a bowl and set aside.

With a wire whisk in a stand mixer, cream butter and shortening until it is light and fluffy. (on hi for about 2 minutes works. I usually have to scrape it out of the whisk and set it for a little longer.)


 Add sugars and beat on hi for 1 to 2 minutes until all mixed together. Batter will be firm at this point. 
Add eggs and vanilla and beat until fully incorporated. (For an extra chocolatey flavor, add 2 t of powder coacoa at this point too!)

 Change out mixer whisk for the paddle and add the chips. Lock the mixer and set to stir until mixed in. (I love the paddle with the rubber attached. I don't have to pause and scrape the side of the bowl anymore!)


Add flour and stir until just incorporated. Do a touch test. You want it to be slightly sticky, but not to stick to your hand. If it is too wet/sticky, add 2 more tablespoons of flour and test again. 

Roll in roughly 1.5" balls and put on a pan. Cover tightly with Seran wrap and refrigerate for at least half an hour. (I've never tried freezing, but I'm sure you could. Let thaw completely
 before cooking.

Pre-heat oven to 375º F. After it beeps, let sit another 10-15 minutes. (Not all ovens are actually at the "pre-heat" temperature. Try it and see!)

Bake the cookies for 8-10 minutes until they are domed and puffy and slightly golden brown. They should still look slightly under done. Take out of the oven and leave them on the tray for a minute or two until to complete cooking. Then transfer to a wire rack to finish cooling. 

Keep them in an air tight container and they will last for about a week. They may last longer but we have never made it that far haha :)