My Favourite Chocolate Chip Cookie Recipe

When I was little, I would often help my Dad in the kitchen with baking. He’s such a fantastic cook and baker, and I’ve learned a lot of my tricks from him over the years. A staple growing up was a Betty Crocker Chocolate Chip Cookie recipe. Eventually when I was 10 or 12 or so (?) I learned to make it by myself and marked the recipe page up… I have no idea why? It was my favourite chocolate chip cookie recipe growing up.

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I went to college and still followed that recipe when I would make cookies. Then when I came to Australia there was an ingredient that wasn’t available, and so I tried a bunch of other recipes over the years. None seemed to measure up. They were either flat or didn’t have as full of a taste. They just weren’t the same.

Every so often, my parents will send us packages, and I quickly learned to ask for Crisco – that missing ingredient. Now I use this beloved recipe whenever I make chocolate chip cookies! I thought I’d share the recipe here with a few tips/changes along the way. (Also just to clarify, this is Ms. Betty Crocker’s recipe, not mine!)

Ingredients

Cookies (2 of 11)

2/3 cup shortening (Crisco)
2/3 cup (150 g) butter or margarine, softened*
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 tsps vanilla
3 cups all-purpose/plain flour**
1 tsp soda
1 tsp salt
2 packages semi-sweet chocolate pieces***

*Softened means softened, not melted. This is key in baking b/c you’ll want to cream the butter with the sugars, and if you melt the butter, this is impossible. Your cookies (or whatever you’re baking) will end up flat and not as the recipe intended. The best way to do this is to let your butter sit out on the counter an hour or so before baking. If you forget to do this and absolutely must microwave, I would say no longer than 15-16 seconds!
**The recipe says “For softer, rounder cookies add an extra 1/2 cup”. Who doesn’t want a softer, rounder cookie?!? I always add the extra 1/2 cup!
***One thing I have changed about the recipe since coming to Australia is substituting the semi-sweet chocolate pieces with Australia’s amazing chocolate bars, often with nuts. This time I used Cadbury Old Gold Dark Chocolate with Roasted Almonds…oh my yum!

Steps to the best cookies ever!

*As written in Betty Crocker’s Cookbook, 1969.

1. Preheat oven to 375 F (190 C).

2. Mix thoroughly shortening, butter, sugars, eggs, and vanilla.

Cookies (3 of 11)  Cookies (4 of 11)

3. Stir in remaining ingredients (flour, salt, soda and chocolate).

Cookies (6 of 11)   Cookies (7 of 11)

4. Drop dough by the rounded teaspoonfuls 2 in apart onto ungreased baking sheets. *My new favourite cooking utensil is my cookie scoop! Hello “feeding-my-ocd-all-the-cookies-are-the-same-size” – ness!

Cookies (8 of 11)

Also please note my sad selfie about not being able to have any cookie dough. #raweggsandpregnancydontmix

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5. Bake 8 to 10 minutes or until light brown. Definitely watch these as sometimes your oven may bake them faster or slower. I have a fan-forced oven that’s quite small, and I’ve found that they’re actually finished in 7 minutes.  Cookies (11 of 11)

Enjoy!

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January 30, 2015|Random|0 Comments

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