Chocolate Chip Cookies, Two Ways

Sheryl’s Chocolate Chip Cookies

1/2 cup butter, softened

1/2 cup shortening* (see note #1 below)

3/4 cup sugar

3/4 cup brown sugar* (see note #2 below)

2 eggs

1 tsp vanilla

1 tsp salt

1 tsp baking soda

2 – 2 1/4 cups flour* (see note #3 below)

2 cups semi-sweet chocolate chips (use good quality chocolate–it makes all the difference)

1/2 cup additional mix-ins such as nuts, raisins, dried cranberries, M&Ms, chopped candy canes, etc (optional)

Preheat oven to 350 degrees.

In a large bowl or stand mixer, beat butter and shortening with sugars until creamed together.

Beat in eggs, stopping twice to scrape the bottom and sides of the bowl with a spatula to ensure everything is blended. Beat on high speed until very light and fluffy, about 3-4 minutes.

Add vanilla, salt, and baking soda. Beat again to combine.

Add flour and mix until just incorporated. (Sheryl’s tip for thin cookies: Start with just 2 cups flour, mix, and test to see if the dough can be rolled in a ball across your palm, as in the image below. If it’s too sticky, add a little more flour, up to 1/4 cup. The dough will still be sticky on your fingers.) (For thicker cookies, add up to 3 cups flour, until the dough is soft but no longer finger-sticky.)

Add chocolate chips and other mix-ins as desired (2 1/2 cups total).

Drop by tablespoonfuls onto an ungreased or parchment-lined baking sheet. (A thick, sturdy baking sheet is another key to good, evenly baked cookies. The cheap, flimsy ones don’t distribute heat properly, so you’re more likely to get burned edges and raw middles.)

Bake at 350 degrees for about 10 minutes. They should still be light in color, with the bottom edges just beginning to turn golden. (You can add another 2 minutes if you want them on the crispier side.)

Let cool on the baking sheet for 4-5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.

*Note #1: The shortening contributes to a chewier, more tender cookie. If you like, you can use all butter for a crispier, slightly thinner cookie.

*Note #2: Brown sugar also contributes to the chewy factor because it contains molasses, so if you want to up the softness even more, use 1/2 cup white sugar and 1 cup brown sugar instead of the equal parts called for. (Or vice versa–if you want a crunchier cookie, use more white than brown sugar.)

*Note #3: Sheryl’s cookies are traditionally on the thin side, with crispy edges and chewy centers, which is why they use less flour. If you prefer a thicker cookie, add an extra 3/4 – 1 cup flour (about 3 scant cups total). The result will be a taller, softer cookie.

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*Note #4: If you want to just bake a few cookies now and have warm fresh-baked cookies on an ongoing basis, chill the cookie dough balls in the fridge or freezer until solid, then transfer to a zip-top plastic bag. Label with baking instructions, pop it in the freezer, and you’re good to go! Fresh baked cookies at a moment’s notice (well, more like 20 minutes including oven preheating time, but close). They may need an extra minute added to the baking time.

(I got this last tip from my grandma, Linda Beck Bullough, years ago, and I use it with almost all my cookie recipes. As a result, we now eat fresh-baked cookies way too often.)