Perfect Chocolate Chip Cookies

Baking, like cooking, is all about making a recipe your own. According to conventional wisdom, baking is a more precise culinary art, in that you have to follow directions exactly to get optimal results. I disagree. I have experimented with the recipes of baked goods almost as much as with any other recipe. I will grant that it is easier to mess up a baked good and way more difficult to disguise a recipe mishap when baking, but that will never deter me from experimentation.

So, below is my version of the Nestle® Toll House® cookie. I love their recipe on the back of the semi-sweet chocolate morsels bag but I do believe I improved upon it in both flavor and texture. If you know their recipe, you will recognize my adjustments.

Lorraine’s Chocolate Chip Cookies

2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup vegetable shortening
3/4 cup granulated sugar
1 cup packed brown sugar
1 tsp. vanilla
2 large eggs
12 oz. semi-sweet chocolate morsels

With a hand mixer, beat the eggs then add your ingredients in this order: white sugar, brown sugar, shortening, vanilla, baking soda, salt, flour (add one cup at a time).  Blend the batter well but don’t over mix it! Batter should be firm. Dump the chocolate chips in the bowl, but rather than mixing them in, just add them to each cookie as you form it. Notice I said form, not roll. You should form the cookies with your finger tips, making sure each is the same size for even cooking. Rolling them in your palms will make the cookies greasy, thus creating thin, flatt-looking cookies.

Bake on 350° until they begin to change color. A light golden brown is nice but don’t over cook them. I can’t give you a time because I never watch the clock and even if I took mental note of the time I put the cookie tray in the oven I would forget it.

Mangia & Enjoy!

PS: Don’t forget to eat plenty of cookie dough batter, but for heaven’s sake wash your hands or use a spoon. No licking fingers in the kitchen! MANAGIA!


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