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The Best-est Chocolate Chip Cookie Recipe

Love your own Chocolate Chip Cookie recipe?  Me too!

I’m no Bobby Flay, but I think the Mamas could have one serious Throw Down over chocolate chip cookies.

Amy's Best Chocolate Chip Cookie Recipe

Carina, our prize-winning recipe creator, has her NYT Best Chocolate Chip Cookies Recipe.

And Rachael, who can whip up some Bomb Diggity on a dime, shares her Best Chocolate Chip Cookie Recipe.

Not to mention  The Great Cookie Bake Off held this summer by our local writers.

Yet… I will not be intimidated out of the kitchen.

This Best-est Chocolate Chip Cookie recipe starts with the Original Nestle Toll House (R) Cookie Recipe and just gets better.

Growing up, we always had a plate of these cookies in the freezer.  My high school friends would come to our house just to raid the cookie stash…sometimes late at night…while we were out of town…letting themselves in.

What’s the secret?  The original recipe calls for 100 percent butter, but using all butter can make the cookies turn a darker shade of brown while baking.  Our trick is to use half butter and half shortening, either regular or butter-flavored.  Shortening helps cookies keep their shape rather than spread all over the pan.  Like Rachael, we go for the “slightly underdone” cookie style.

Why don’t you be the judge?

Ingredients

4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter (1 stick)
1 cup butter-flavored shortening
1 1/2 cups brown sugar
1 1/2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 12-oz bag chocolate chips

Preheat the oven to 375 degrees.  In a large bowl, blend together the butter and shortening until creamy.  Add vanilla and mix well.  Add eggs and stir until blended.  Sift together the dry ingredients and add in three equal parts to reduce flyaway flour effect.  Using a spatula or large spoon, mix in chocolate chips.  Using a 1/2-inch cookie scoop, place balls of dough onto an ungreased baking sheet.  Bake for 7 to 9 minutes or until lightly golden.  Don’t be afraid to take the cookies out while they still look light.  They will continue to cook on the sheet while they cool.

Makes 4-5 dozen cookies. Enough for now and the freezer.

More Cookies

Amy’s Rolo Cookies

Carina’s Caramel Blossoms Biscoff Cookies

Rachael’s Best Chocolate Chip Cookie Recipe

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Comments (8)

  1. CJ 01/09/2014 at 12:05 pm

    You doubled the Toll House recipe, but not the butter. If you are going to use 4 1/2 cups of flour you will need 2 cups of fat not 1. It should be 1 cup of butter AND 1 cut of shortening!! This recipe will NOT work, so don’t be fooled.

    • Amy 01/09/2014 at 12:20 pm

      Hi CJ, Thanks for the note. You are right. I should have typed 1 cup of shortening and 1/2 cup butter. I only 1.5 times the fat and it still works for me. If you prefer your cookies to spread out and brown a bit more, you could double the butter and only 1.5 times the shortening. Happy baking!

  2. Pingback: Chocolate Chip Cookies | Can't Stay Out Of The KitchenCan't Stay Out Of The Kitchen

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  4. Juliann 10/15/2012 at 3:30 pm

    Amy! This is almost the same as the one I use and I LOVE it! Can I come raid your freezer?

    • Amy Allen Johnson 10/15/2012 at 3:34 pm

      Have cookies – Will always share! Just don’t look at my messy freezer :)

  5. Rosey 10/10/2012 at 5:12 pm

    I just bought bagged choc. chip cookies at the store. Totally not the same. :)

  6. tonia 10/09/2012 at 1:29 pm

    Jacques Torres cookies are the best. Promise.