the perfect chocolate chip cookie

In dessert on November 5, 2013 at 2:14 am

everyone knows that the best chocolate chip cookies are made with shortening not butter.

now, that’s a bold statement, but it’s 100 percent true if you’re like me and you like a fluffy, cakey chocolate chip cookie.


if you’re one of those crazy thin/crispy chocolate chip cookie people, please move right along. there’s nothing for you here.

i also have been throwing lots of (yes, yummy, but distracting) things in my chocolate chip cookies recently – raisins, oatmeal, cinnamon, dried cranberries, pecans.

sometimes you need to get out the shortening, grab your kitchen scale and get back to basics.

here it is, folks:

7.25 ounces flour
1 teaspoons baking soda
1/2 teaspoons salt
4 ounces unsalted butter at room temperature
4 ounces vegetable shortening
3.25 ounces light brown sugar
3.25 white sugar
1 egg replacement equivalent (or one large egg, but then i wouldn’t eat as much raw batter AND you can totally undercook them)
1 teaspoon vanilla
2.25 ounces semi-sweet chocolate chips
2.25 ounces dark chocolate chips

i didn’t chill them and i didn’t put the rack in the second-highest position. i DID bake them longer than 8-10 minutes.

that, my friend, is a chocolate chip cookie.


recipe modified from ashley and sierra

  1. What’s the option for those of us who may not yet own a cooking scale?? Do we not also deserve great chocolate chip cookies?

  2. The comment above was from me. I thought the “Anonymous” tag was a little creepy…

  3. honestly, i recommend buying one. they are only about $20, and incredibly useful. more and more recipes these days are in weight measure, and it’s much more accurate if you’re into baking at all. if you cook/bake at different elevations (or just significantly above sea level), using weight measures is even more important. also key for me – you can find super small, light-weight scales if you live in a small space and move frequently ;)

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