This is a great versatile chocolate chip cookie recipe. I like to mix things up and make different variations on this cookie and it always makes a great cookie. And it is also a wonderful cookie as is. This recipe makes a soft puffy cookie with a gooey interior. If that isn't your thing, this can be modified to make a flatter crispy cookie instead. You do you.
Makes: 22 - 24 cookies
Prep time: 15 minutes
Total time: 45 minutes
Ingredients:
1 cup shortening (see note)
1 1/2 cups sugar
2 eggs
1 Tbsp molasses (see note)
1 1/2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/4 cups flour
1 3/4 cups chocolate chips
Instructions:
Cream shortening and sugar together until smooth.
Beat in eggs one at a time until smooth.
Add vanilla, salt, and molasses if using and beat until smooth.
Add baking soda, stir to combine then add in flour. This will form a stiff dough. If you prefer flatter cookies, go light on the flour. If you prefer puffy, gooey cookies, go heavier on the flour.
Add chocolate chips, and stir to combine.
Preheat oven to 350F.
Drop cookies by the spoonful on a greased sheet pan or silpat lined pan. (Dough can be frozen at this point and bagged up, add additional minute to cook from frozen.) Bake 11 - 12 minutes. More if you like crispy. They should be slightly undercooked if you like them gooey.
Let cookies cool at least 5-10 minutes on the sheet pan to firm up before moving to a cooling rack.
Enjoy fresh for the gooiest chocolate pull.
Tips and Notes:
I used to use butter flavored shortening for this recipe, but that stuff is expensive and the generic doesn't work as well. Generic shortening does work well, but doesn't have that butter flavor.
Swap out a 1/2 cup of shortening for peanut butter for a peanut buttery flavor.
If you have brown sugar, omit the molasses, reduce white sugar to 1 cup and add 1/2 cup of brown sugar.
Swap 1/4 cup flour for a 1/4 cup cocoa for a chocolate cookie base.
Any baking chip works, we like mint the best. White chips with chocola
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