Best chocolate chip cookies

January 4, 2011 § 3 Comments

I know “best” is a big word, but I really don’t think I’m overselling this recipe.  My friend Angie entered these cookies in our holiday bake-off one year at work, and they were the winner by far.  She was kind enough to share this recipe, her mom’s, with the team after taking her victory lap.  These are some of my husband’s favorites, and people always ask how they stay so chewy, yet totally done.  Yes, folks, these are a game changer–you will never flip over to the back of the Toll House bag again.

  • 1/2 cup margarine (I often use butter instead)
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 2 well-beaten eggs
  • 1 package dry instant vanilla pudding (I use the 1.34 oz package of fat free, sugar free store brand)
  • 2 1/4 cups flour (my dough is usually stiff enough with only 2 cups, but the original calls for 2 1/4)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 package chocolate chips (I generally only add 3/4 of a bag)

Preheat oven to 350 degrees.

Beat room-temperature margarine and shortening together in a mixer, adding in your sugars and vanilla extract.  Beat until combined and fluffy.

Add eggs and the package of pudding mix.  (You may want to turn the mixer down and add the pudding mix slowly so you don’t wear it.)

In a separate bowl, combine your dry ingredients, and then slowly add them into the wet dough mixture.  Stir in chocolate chips.

Drop spoonfuls of dough onto your greased or parchment-lined cookie sheet.  My drops are usually a rounded teaspoon.

Bake for 8-10 minutes.  If you’re using a parchment-lined sheet, mine usually take about 9 1/2 minutes.  If you’re going with just the greased cookie sheet, you’re probably going to need to take them out at about the 8- 8 1/2 minute mark.  The original recipe I have says 8-10 minutes, but the rub is that you need to take them out when they barely look done for best results.  You want them to be just beginning to brown on top, so when you find yourself thinking, “30 more seconds,” they’re done!

Lessons learned:  Let them rest on the cookie sheet for a minute and then transfer carefully to a wire cooling rack.  After about 5 minutes, they’ll have set up beautifully, and you’ll get to taste the best chocolate chip cookie!

Big thanks to Hot Angie for letting us share her family’s recipe–it’s a keeper!


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