Trying to find the perfect Chocolate Chip Cookie recipe is like trying to find the perfect boyfriend. There’s always something just a little bit off.
He might have a head full of silk luscious hair, but washes it only once a week. Or he may have the most wonderful sense of humor, until he raises goosebumps along your spine with his hyena cackle.
The best way to deal with this of course, is compromise. You giving him a head massage with honey. That way he’ll have to wash it. Or, try stuffing his mouth with a chocolate chip cookie every time you hear a hyena shriek coming along. In fact, you can give him this cookie.
I’ve come to the conclusion that the perfect chocolate chip cookie does not exist. Much for the same reason as the perfect boyfriend/man does not exist.
Perfection is relative. Some women like bald. Some women like a beer belly. I happen to love the goofy grin on my hubby’s face when he tries to make me laugh, and the funny dances he’ll do for me as I’m cooking dinner.
Cookies are the same way- 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. Like most men, they get better with age. The day after? Quite lovely.
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.