Carey's Ultimate Chocolate Chip Cookies
This is a time-tested flawless chocolate chip cookie recipe. Everyone I have ever made these for has agreed that it's one of the best-tasting recipes. I really think the difference from other recipes is the amount of butter-flavored crisco.
This is a time-tested flawless chocolate chip cookie recipe. Everyone I have ever made these for has agreed that it's one of the best-tasting recipes. I really think the difference from other recipes is the amount of butter-flavored crisco.
- Carbohydrate 17.02872600014 g
- Cholesterol 26.4375 mg
- Fat 9.13092307500704 g
- Fiber 0.87224502061369 g
- Protein 1.97431945002365 g
- Saturated Fat 2.62123945000212 g
- Serving Size 1 1 Serving (35g)
- Sodium 122.786730000095 mg
- Sugar 16.1564809795263 g
- Trans Fat 0.559274432500303 g
- Calories 153 calories
Step-by-step
- Heat oven to 375.
- Cream butter crisco, brown sugar, milk,and vanilla in large bowl. Blend until creamy, blend in egg.
- Combine flour, salt, and baking soda, add slowly to creamed mixture.
- Stir in chocolate chips and pecans.
- Drop rounded tablespoonfuls ( approx 2 oz. balls) 3 " apart on ungreased baking sheet.
- Bake at 350 for 10 - 12 minutes for chewy cookies, or 13 - 15 minutes for crisp cookies.
- cool on bakers rack for 10 minutes. Enjoy!
Brown sugar dictates the moisture level and structural chewiness in this massive batch. Utilizing butter-flavored shortening instead of traditional dairy fat alters spread during baking because shortening has a higher melting point than butter, keeping cookies thicker in the center.
Equipment and Mixing Constraints
Handling large quantities requires specific gear. A heavy-duty stand mixer equipped with a paddle attachment is necessary to properly incorporate seven cups of packed sugar and four cups of shortening without straining the motor. Standard handheld mixers will burn out under this density. Space dough balls three inches apart on ungreased baking sheets to allow for horizontal expansion during the ten to twelve minutes in the 350-degree oven.
Ingredient Quality Impact
Liquid ingredients introduce distinct variables into the dough matrix. Chilled eggs and cold milk slow down flour hydration slightly, which helps prevent over-gluten development during the mixing phase. Fresh vanilla extract provides volatile aromatics that degrade if exposed to high heat for too long, whereas imitation vanilla relies on stable artificial compounds that survive baking largely unchanged.
