Saturday, December 21, 2013

Best Chocolate Chip Cookies EVER! (Perfect with Christmas M&Ms!)

     These turned out so great! I'm thrilled. I usually can't stand making cookies because they don't turn out how I like them. I don't like them to be super crunchy or hard. I like a little bit of crispiness around the edge and perfect gooey chewiness on the inside. I decided to wing it with the recipe. Thankfully I wrote it down as I went. Do note that it is doubled. Use half the amounts of ingredients listed or you'll have A LOT of cookies. They are so tasty and so unhealthy!

2 cups sugar
2 1/2 cups brown sugar (packed)
4 eggs 
1 1/4 cups vegetable oil
2 cups shortening
3/4 cup butter (soft)
5 cups flour
1 tsp salt
2 tsp baking soda
3-4 cups chocolate chips

*don't forget this recipe above is doubled so you only need half of this for a regular batch*

     A few things: 1) The butter needs to be soft. Not hard. Not melted. It just needs to get to room temperature.  2) I didn't use a mixer for these. I used a spatula then my hands. 3) This dough really needs to sit in the fridge or freeze for at least a few hours but overnight is even better. 4) If you need to preheat, go for it. I don't because our current oven doesn't like it.

      In one bowl, add the sugars and butter and cream them together. Add the shortening, oil, and eggs and stir with a spatula until it's all blended together. In another bowl, sift or whisk together the flour, salt, and baking soda. Slowly add the dry mixture to the wet mixture. (The BEST way to do this is with your hands!) Finally, add in the chocolate chips.

    This dough is slightly crumbly but it should press together really well and hold it's shape. Put it all on some parchment and let it set in the fridge for at least a few hours. Roll the dough into small balls, press gently for a flatter cookie or leave it round for a puffier cookie. Use a non stick pan or butter it up. Cooking spray is fine too but butter works better, in my humble opinion. (Add M&Ms!!) Bake in the oven at ~325 degrees for 8-10 minutes. They are done when just the edges are golden. The center will still be pretty mushy. Let them sit for 10 minutes or so on the pan. If you try to move them too soon they'll just break or fall through the edges of a cooling rack.

     Oh yeah, and I let my sweet girls help "make cookies" (put the candy on top) and they are really great at it! They have perfect proportioning skills at just 2 and 3 years old.

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