Best Chocolate Chip Cookies
Who doesn't love a good chocolate chip cookie? With nuts, without nuts, with chocolate chips or white chocolate chips, soft or crunchy; no matter what your favorite variety is they are sure to bring out the kid in anyone. I am always on the lookout for a great chocolate chip cookie and have baked dozens of different varieties. Some were great and some, well, not so much.
Baking is an exact science that does not allow for the simplest of oversights, like baking a cookie a minute or two beyond what the recipe states. To do so will result in a rock hard cookie that would get more use in your kid's hockey bag rather than the cookie jar. Under cooking yields just the opposite; flat and chewy.
A couple of weeks ago I set out to make a fantastic chocolate chip cookie. I searched up many recipes from my files and went about piecing together a few to equal what I hoped would be one great cookie. Yet just when I thought I created my very own cookie recipe, a Google search revealed to me that it has already been done. Oh well, no matter. It is still the best chocolate chip cookie I have ever laid eyes on, and the taste... well try them and you tell me!
These cookies yield 5 dozen puffy cookies. They are so fluffy and fat you would expect to take a bite and find them chewy. They are not. They have a delicate crunch which comes from using shortening of the Crisco variety. So, do not be tempted to use butter or any other substitute. Follow this recipe to the letter, and watch them disappear. You'll be famous at bake sales for sure, and if you were wise, you would go to Kinko's and copy off a couple hundred copies of the recipe because everyone will want it. I know this, because my phone is still ringing!
Best Chocolate Chip Cookies
Yields 5 Dozen
INGREDIENTS:
1 cup shortening
1/2 cup white sugar
3/4 cup packed brown sugar
1 (3.5 ounce) package instant
vanilla pudding mix
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces semisweet
chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl cream the shortening with the white and brown sugars. Stir in the instant vanilla pudding mix. Lightly beat the eggs then add them to the creamed mixture. Mix well.
3. Sift the flour, baking soda and salt together. Add the flour mixture to the egg mixture. Mix until combined. Stir in the chocolate chips. Drop tablespoonfuls of the dough onto ungreased cookie sheets about 2 inches apart.
4. Bake at 350 degrees F (175 degrees C) for 12-13 minutes or until done.
Wow!
Wow Susan! Bless your little intolerant self!!!! I could never in a million years relate to your dilemma, and at this point I am unable to point you in a direction that will provide all in one, no dairy, no sugar, and no white flour recipes. I do have a cousin who has Williams Syndrome and he is a Celiac as well, so recipes for those types are available in an abundance (just Google "Celiac recipes").
As for sugarless, well I am unfortunately not the person to ask. Sugar free ingredients like Splenda make me very sick. I suffer from severe migraines and other non-mentionable side-effects of the stomach variety when I consume Splenda. I can not and will not endorse Splenda products, because I know too many people who have suffered for it. However, have you ever tried Stevia? That is a product that I have yet to find any negative effects from nor have I found any conspiracy articles (like brain cancer etc) related to it.
As a rule most recipes that call for white flour can be substituted with wheat's and rice flours. Use sugar substitutes at your own caution. As for lactose intolerance, well, a friend of mine swears by almond milk, however, it contains some sugar. I will start poking around for you and see what I come up with. In the mean time, Google celiac recipes and substitute the sugars according to you dietary needs.
Tracy M
Strangely Enough
This week I am going to be meeting with a chocolate chip cookie purveyor in New York who will be supplying my company with a fantastic chocolate chip cookie (101 mini chips in every cookie.
However, I will take this recipe along to corporate headquarters as well, Tracy!
Nice Job....Bill
Flattering!
How flattering Bill! However keep in mind that this recipe, as much as I pieced and patched, is not my own. Dang, the Internet and Google!!!...I was able to discover quite swiftly that this recipe has already been done by others. What exactly do you need a chocolate chip cookie purveyor for, if you don't mind my asking? I am a stay at home mom, and can bake as many cookies as you will ever need. Just name your price!!!!!!!!!!!
Tracy M
Thank You!
Oh, you have been a great help! I never would have though of rice flour in a million years!
I'm ok with the Splenda, and since it's a deritive of the actual sugar, I'm not having any side effects. I've used Stevia before, but it's rather hard to get down here in Texas. There are not the good independent co-ops and health food stores like in NH, we only have Whole Foods.
Thanks again!
Susan
what luck!
If only you had posted this one day sooner. My youngest and I baked chocoloate chip cookies on Saturday (a new recipe I was trying), and I was sorely disappointed in them. Naturally, my kids are always begging for them, but of all the stuff I bake (and get rave reviews on), these little devils more often get the best of me! I am rarely satisfied with the end result. It hasn't always been a big deal because my children love eating the raw batter anyway, and my daughter actually likes her cookies rock hard. Next time I attempt to conquer this recipe, I will try out yours.
I love your cookie recipe Tracey!!!
I'm hoping that you can help me. Recently had to make some modifications to my lifestyle. I'm blessed with being lactose intolerant (I knew this was going to happen one day!) and I have other health concerns which prevent me from consuming any enriched white flour, enriched white rice and plain old white sugar. Thank heavens I enjoy whole grains!
Do you know of any websites which have recipes which do not have the enriched white flour, and sugar, or ways to substitute whole grain flour and Splenda or honey? I'd greatly appreciate it!