Almost Perfect Chocolate Chip Cookies


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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.

ingredients.

  • 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

directions.

  1. In a medium-size pan, heat butter over medium-low heat, swirling the butter in the pan over the heat.
  2. 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.
  3. In a stand mixer cream margarine and shortening and sugar. Add cooled brown butter, eggs, and vanilla. Add dry ingredients. Mix in chips.
  4. 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.

Recipe rating: 

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