Moms chocolate chip cookies
This is my favorite chocolate chip cookie recipe, sometimes I use milk chocolate chips or white chips for something different.
This is my favorite chocolate chip cookie recipe, sometimes I use milk chocolate chips or white chips for something different.
- Carbohydrate 31.1355333333333 g
- Cholesterol 47.746 mg
- Fat 9.551296 g
- Fiber 0.685016682719191 g
- Protein 3.28736433333333 g
- Saturated Fat 4.4657415 g
- Serving Size 1 1 Serving (54g)
- Sodium 107.7009 mg
- Sugar 30.4505166506141 g
- Trans Fat 0.718806099999999 g
- Calories 223 calories
Step-by-step
- Pre-heat the oven to 350
- Put sugar, brown sugar, shortening, vanilla and eggs in 1 bowl and beat untill light brown with no lumps.
- Mix flour with baking soda and powder and mix with the rest. Depending on how soft or crunchy you like your cookies put in more or less flour. (If you want them soft put in a little less flour but if you would like them more crunchy put in a bit more).
- Pour in chocolate chips and roll into balls on a large pan. Use only a small amount of cooking spray. Use a spoon under the tap and flatten the balls. Cook for appx 10 minutes. enjoy : )
Crisp edges yield immediately to a soft, sandy interior carrying distinct notes of caramelized sugar and bittersweet cocoa. Many home batches fail when chemical leavening agents lose their potency inside the pantry. Fresh baking soda and baking powder release carbon dioxide efficiently upon contact with moisture. Stumpy boxes sitting in cupboards for months produce dense, flat discs instead of proper rise. Ensure both powders are active before mixing the dough. Measure the flour accurately using a digital scale rather than volume cups to prevent dry, crumbly results. Adjusting this recipe for larger crowds requires careful proportioning. Doubling the fats and sugars is straightforward, but eggs demand precise scaling by weight to maintain structural integrity.
The Shortening Factor
Shortening creates structural stability that butter cannot match. Butter contains water, which generates steam and causes cookies to spread aggressively across the baking sheet. Hydrogenated vegetable shortening contains zero water. This lack of moisture keeps dough balls taller during the initial ten minutes inside a 350-degree oven. The trade-off involves flavor. Shortening coats the palate differently than dairy fat. Supplementing the vanilla extract helps mask the neutral profile of hydrogenated oils.Texture Control Through Flour
Dough density dictates final crumb structure. Adding slightly more flour increases structural rigidity for a crunchier bite. Reducing the flour content leaves high moisture pockets around the sugar crystals, resulting in a chewier center. Flattening the dough balls with a wet spoon prior to baking ensures even thermal transfer. Watch the bottoms closely at the ten-minute mark. Pale golden rims indicate proper doneness. Remove the pan immediately to halt residual cooking.
