Absolutely The Best Chocolate Chip Cookie Recipe

If you are in the mood for a crisp and buttery chocolate chip cookie this recipe is for you. It comes from an excellent baking book called Desserts by Bonnie Stern.

The baking soda aids in the browning of the cookies plus counteracts the acidity of the brown sugar. Chopped semi sweet chocolate is used instead of chocolate chips to give these cookies a more intense chocolate flavor. You can use any combination of bitter, semi sweet or white chocolate or even those delicious toffee bits. This dough tends to be soft and oftentimes needs to be refrigerated at least an hour, or even overnight. I like to use an ice cream scoop to form the cookies as this makes all the cookies uniform in size.

Ingredients

• 1 cup butter flavored shortening
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons Mexican vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease cookie sheets.
3. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.