I've long been a believer in the Nestle Tollhouse chocolate chip cookie recipe.
But I think I may have a new favorite.
This recipe was featured on Nat the Fat Rat and I've made it 3 times now and I'm pretty sure I'm in love.
The secret ingredient? Shortening.
I know, gross.
But it's totally worth it so don't leave it out.
Who knew shortening made such deliciously chewy cookies?!?
Make them right this minute and then tell me you love them too.
I was going to take a picture of my cookies so you could see how delicious they are, but they're already gone! They're so good they don't even last a day in these parts.
So just take my word for it. They were beautiful.
Really now, get to baking.
janelle's famous,
best-in-the-city, better-than-levain
chocolate chip cookies
from here
ingredients
1/3 cup butter
1/3 cup shortening (definitely use Crisco)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/2 cup flour
1 teaspoon baking soda
1 scant teaspoon salt
lotsa chocolate chips (upwards of two cups! do it!)
flaky sea salt
directions
preheat oven to 350 degrees fahrenheit
cream together butter, shortening, sugars, vanilla and egg until fluffy
add sifted dry ingredients (minus sea salt) and mix till combined
fold in chocolate chips and drop by spoon onto greased cookie sheet
sprinkle with sea salt before baking
bake at 350 for 6-10 minutes
best-in-the-city, better-than-levain
chocolate chip cookies
from here
ingredients
1/3 cup butter
1/3 cup shortening (definitely use Crisco)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/2 cup flour
1 teaspoon baking soda
1 scant teaspoon salt
lotsa chocolate chips (upwards of two cups! do it!)
flaky sea salt
directions
preheat oven to 350 degrees fahrenheit
cream together butter, shortening, sugars, vanilla and egg until fluffy
add sifted dry ingredients (minus sea salt) and mix till combined
fold in chocolate chips and drop by spoon onto greased cookie sheet
sprinkle with sea salt before baking
bake at 350 for 6-10 minutes
3 comments:
glad they turned out for you!! xoxoxo ;)
This is basically the Betty Crocker recipe halved that I've used for years that I got from my mom. Shortening definitely makes it better but you can also sub coconut oil for a just as good texture and no trans-fats. And a slight coconut flavor right out of the oven.
There's definitely a reason it's a recipe that's been passed down. I love these! I will have to try it with coconut oil, I think I would love the slight coconut flavor!
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