It seems like there are many people on a mission to find the perfect chocolate chip cookie with the perfect desired consistency. I too am on that mission; there are tons of CC cookie recipes out there and I have tried multiple ones but it seems like they are too thick, too thin or just they just do not come out as I’ve intended or wanted.
The other recipes I have tried have been rather tastey and awesome when they first come out of the oven, but after they are in a container for a few days they just aren’t as good…in my opinion. I was looking for a cookie that was of medium thickness, chewy (both fresh from the oven and after a few days) and just the perfect consistency. It seems like I’ve finally created the perfect cookie…for me and they seem to be a hit for everyone that’s tried them.
When I was working with this cookie batter it was a matter of trial and error at first. I mixed up the batter, made a small batch, let them sit and then tried them. I would add a little more of this and that and then try the process again. After about 3 little tweaks here and there I finally had my perfect cookie that I desired.
During this time of creating this cookie I was also baking for a couple of soldiers for Operation Baking Gals, which is an awesome way to give a little back to the people who are fighting so hard for our country, so after I perfected this cookie I thought it would be a great one to send over to the troops. I doubled my recipe in order to have enough for the troops and to be able to experiment to get the cookies exactly how I wanted.
***I made a larger recipe in order to be able to send 2 dozen to each soldier I volunteered for but you could easily half the recipe and make a much smaller batch. This recipe made approximately 64 cookies.
Ingredients:
2 Cups butter flavored Crisco
1 1/4 Cup packed brown sugar
1 1/2 Cup granulated sugar
3 Eggs
3 1/2 Cups flour
1/2 Cup Milk chocolate chips- melted
3 Teaspoons vanilla
2 Teaspoons baking soda
2 Teaspoons salt
1 1/2-2 Cups chocolate chips – semi sweet
Directions:
Preheat oven to 350 F.
Cream Crisco for one mintue then add brown sugar and sugar until creamed. Mix in eggs until well combined. Add vanilla and melted chocolate. Sift flour, baking soda and salt together. Slowly add ingredients to Crisco sugar mixture. Once mixed add chocolate chips to mixture.
Refrigerate dough for 15-30 minutes and then spoon on prepared cookie sheet, I made dough balls about the size of a walnut. Place remaining batter in refrigerator until ready to spoon onto cookie sheet. Bake for 8-10 minutes. After removing from oven let sit on sheet for 5 minutes before moving to cooling rack.
***To get a crunchy, flatter cookie take out 3/4 Cup to 1 Cup of the flour that is called for.
Recipe Source: Lynsey
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