THE BEST Chocolate Chip Cookies

Planning on making holiday treats for my teachers, I immediately went to this recipe for chocolate chip cookies. These genius cookies achieve their fluffy, chewy texture by whipping the butter and shortening before incorporating the other ingredients, and keep a dome-like shape even after coming out of the oven. It's worth the work, as easy as they may be.


INGREDIENTS

- 2 3/4 cup flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup Crisco
- 1 cup brown sugar
- 1 cup minus 2 tbsp white sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1 bag chocolate chips

SPECIAL EQUIPMENT
- Kitchen Aid with paddle attachment (or other stand mixer)
- Silicone baking liner* (optional)
-wire rack for cooling

DIRECTIONS (makes about 3 dozen large cookies)
Recipe credit Trish Brown

1. In a medium bowl combine flour, salt, and baking soda.
2. Cream butter and Crisco on high until light and fluffy for 1-3 minutes.
3. Add both sugars and beat on high 1-2 minutes.
4. Add eggs and vanilla and beat until full incorporated.
5. Add the chocolate chips and mix gently.
6. Add the dry ingredients, cover mixer with a towel, and mix until just incorporated.
6. Touch test the dough. It should be slightly sticky, but not much should stick to your finger. Test by rolling a small ball in your hand. There should only be a little oil left on your palm, but not much of the dough.
7. Use a small ice cream scooper to roll the dough into balls. Place on cookie sheets lined with the silicone liners*.
8. Cover and refrigerate 30 minutes or until firm. Dough can stay up to two days in the fridge and 6 mos. in the freezer*.
9. Bake 8-10 min at 375° F. This recipe is extremely easy to over bake, because they are finished baking when they are puffy, show a few signs of browning, and look a bit underdone.
10. Leave the cookies on the sheet for 2 minutes.
11. Using a flexible spatula, remove gently and leave on a rack to cool evenly.

*TIPS*
Silicone baking liner: We found these at Costco, but are also on Amazon etc. as well. They make baking a million times easier, and cleaning hassle-free.
Keeping tidy: Use paper towels to cover a section of your surface for used utensils, spatulas, and measuring cups.
Freezing...?: Chill for 30 minutes, then transfer to a ziplock bag and store in freezer for up to six months. These are super convenient for a fast dessert- just pop them in the oven. Though you may find yourselves eating them straight out of the bag...

Scrumptiously,

Tiny Mangoes 💕