Chewy Chocolate Chip Cookies
Wonderful Chocolate Chip Cookies, best recipe I have found and enjoy. I always receive wonderful compliments when I bake these and they are always requested after people have tried them.
Wonderful Chocolate Chip Cookies, best recipe I have found and enjoy. I always receive wonderful compliments when I bake these and they are always requested after people have tried them.
- Carbohydrate 245.350641943816 g
- Cholesterol 1045.2512571143 mg
- Fat 238.808220740846 g
- Fiber 5.39173527317436 g
- Protein 29.4049894441045 g
- Saturated Fat 141.023283854793 g
- Serving Size 1 1 Dozen (670g)
- Sodium 553.545877917542 mg
- Sugar 239.958906670641 g
- Trans Fat 17.2488775062956 g
- Calories 3177 calories
Step-by-step
- Preheat oven to 375 Degrees
- Cream sugars, butter and shortening. Add eggs and vanilla to creamed mixture. In a separate bowl combine the flour, salt and baking soda, (dry ingredients). Combine the dry ingredients to sugar mixture, slowly.
- Add in chocolate chips and mix till well incorporated.
- Spoon drop the dough on to an ungreased cookie sheet in about 1 inch balls
- Bake in preheated oven for 8 - 10 minutes.
Room temperature butter and shortening do the structural heavy lifting in this formula, trapping air during creaming to build the necessary matrix for expansion. Sceptics often doubt the dual fat approach, yet mixing solid fats with butter balances moisture retention and spread; substituting entirely with liquid oil yields a flat, greasy disc rather than a structured round. Creaming those fats with both granulated and brown sugars requires four full minutes of mechanical action to dissolve sugar crystals partially and incorporate aeration. Incorporating large eggs at room temperature prevents the emulsion from breaking, which ensures the dough holds uniform moisture through baking. Sift the three cups of all-purpose flour with the baking soda and salt before mixing to prevent pockets of leavening agent that cause metallic tasting spots. Fold the semisweet chocolate chips in gently at the final stage to avoid overworking the gluten, keeping the crumb tender. Portion the dough into uniform one-inch balls on an ungreased cookie sheet to guarantee even heat distribution from the metal. Bake at 375 degrees Fahrenheit for exactly eight to ten minutes, watching for edges to turn golden while the center remains slightly soft. Pull the pans immediately at the eight-minute mark because residual heat finishes the cooking process on the tray without drying out the interior. Cool completely on wire racks before transferring containers to prevent condensation softening the crust.
