There are so many ways to make chocolate chip cookies. Some people like a crispy cookie, but then you run the risk of overcooking them and having a slightly burned taste. Some like a chewy cookie, but then you are risking a raw taste. Some like other add-ins like raisins or nuts, or even coconut. All are acceptable. But we still have the texture struggle- crispy or chewy?
I have a chocolate chip cookie recipe that satisfies BOTH requirements. It is a simple chemistry experiment, really. All you do is take the eggs and mix them with the vanilla and the baking soda and water. This partially deflates the egg’s leavening power by partially cooking them before you add them to the batter. That is all you do to get a crispy cookie that is wonderfully chewy and moist without that raw, uncooked taste and texture. They are slightly flatter, but it doesn’t even matter when you taste them! Everyone I have shared these with asks for the secret. It really is nothing difficult.
The chocolate chocolate chip cookies are simply the best chocolate cookies I have made. They are moist and gooey, yet crunchy at the same time. Chocolate cookies are somewhat difficult because chocolate burns easily and can taste that way. These cookies just defy that rule! Yum!
Chocolate chips are a magic add-in for cookies and bars. Try switching it up and add Heath, raisins, walnuts…the sky is the limit.
The Basic CC Cookie
2 cups semi-sweet chocolate chips
2/3 cup margarine
2/3 cup shortening
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon butter flavoring
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
1. In a mixing bowl, beat together the margarine, shortening, white and brown sugar until light and fluffy.
2. Add the eggs, butter flavoring and vanilla; mix well.
3. Stir in the flour, baking soda and salt until well combined.
4. Stir in the chocolate chips.
5. Chill the dough about 1/2 hour.
6. Shape into walnut-sized balls and flatten slightly with a glass dipped in sugar.
7. Bake at 375 degrees F for about 8-10 minutes.
Servings: 60 cookies
Crispy and Chewy Chocolate Chip Cookies
2 sticks butter
1 c brown sugar
1 c white sugar
In a small bowl, mix:
½ t vanilla
In a separate small bowl dissolve:
1 t baking soda
2 T hot water
Mix soda mixture into egg mixture.
Mix soda/egg mixture into butter mixture.
To this batter, blend in 3 c flour, 1 at a time.
Fold in 1 large bag of chocolate chips.
Drop by teaspoon onto ungreased cookie sheet
Bake at 375 degrees until light brown, (about 8-10 minutes)
Do not over bake! Do not leave on cookie sheet after baking.
Move to cooling rack, or you will have hard, crunchy cookies.
Ultimate Chocolate Chocolate Chip Cookie
1 c Pecan pieces
3/4 c Butter flavored Crisco
1 1/4 c firmly packed brown sugar
¼ c cocoa powder
2 T Milk
1 T Vanilla
1 3/4 c All-purpose flour
1 t Salt
3/4 t Baking soda
1 c Semisweet chocolate chips
Heat the oven to 375 degrees. Cream butter flavor Crisco, brown sugar, milk,
and vanilla in large bowl. Blend until creamy. Blend in egg. Combine
flour, salt, cocoa, and baking soda. Add to creamed mixture, gradually.
Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2
measuring tablespoons) of dough 3 inches apart on ungreased baking
Bake at 375 degrees for 8 to 10 minutes. For chewy
cookies (they will look light and moist) DO NOT OVERBAKE or 11 to 13
minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to
cooling rack. This recipe makes 3 dozen 3-inch cookies.
Note: if nuts are omitted, use 1-1/2 cups semisweet chocolate chips.
Better Than Toll House Chocolate Chip Cookies – Daisy Cottage Designs
THE Chocolate Chip Cookie – Sally’s Baking Addiction
The Best Brookie Cookies – Urban Bakes
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