I’ve come to the conclusion that the perfect chocolate chip cookie does not exist.
Some like chewy, some like thick, some thin, crispy, moist- the list goes on. This particular cookie has a light crisp outside due to the blend of butter and shortening. It keeps quite well at room temperature, retaining its moist insides and all its flavor. It’s a bit thicker than most cookies, but that’s part of its charm.
Chocolate Chip Cookies
2/3 cup butter flavored shortening (5.3 oz)
2/3 cup butter-softened (5.3 oz)
1 cup white sugar
1 cup light brown sugar, packed
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans or other nuts
Preheat oven to 375 degrees.
In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir the pecans and chocolate chips. Using a large cookie scoop, scoop dough onto a silpat lined cookie sheet.
Bake 14-16 minutes in the preheated oven, or until the centers are set. Don’t overbake. Cool 5 minutes before removing cookies to cooling rack.