So close yet so far away in finding the perfect chocolate cookie recipe. Sigh.
These cookies turned out a bit too flat (and spread out) for my liking. But I’m sure that could easily be remedied by adding a bit more flour. But the taste? Oh the taste. Caramel-y, soft and chewy. They melt in your mouth especially when you eat them right out of the oven.
- 5 c. flour
- 3 tsp. salt
- 2 heaping tsp. baking soda
- 2 heaping T. baking powder
- 1 c. butter
- 1/2 c. margarine, room temperature
- 1/2 c. vegetable shortening (like Crisco)
- 4 c. brown sugar
- 4 eggs, room temperature
- 2 tsp. vanilla extract
- 2 12 oz. package semi-sweet chocolate chips
- In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
- Cook the butter continuing to swirl the butter around in the pan. The butter will foam and then slowly settle. The butter should be turning a golden color and you’ll see specks of brown forming. Remove from the heat and allow to cool.
- In a stand mixer cream margarine and shortening and sugar. Add cooled brown butter, eggs, and vanilla. Add dry ingredients. Mix in chips.
- Scoop onto cookie sheets using ice cream scoop (yield 6 cookies per cookie sheet – you want them about the size of hockey pucks), then flatten. Bake at 350 degrees for 12 to 14 minutes. Makes approximately 24 monstrous cookies.