Recipe by Suzanne
"This chocolate chip has white and semi-sweet chocolate chips. It will become your favorite chocolate chip cookie recipe yet!"
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butter flavored shortening
packed brown sugar
2 1/4 cups
semisweet chocolate chips
white chocolate chips
The picture of the cookies for the recipe is the ones that I made.. they are really good! I have made so many types of chocolate chip cookies.. I couldn't possibly count. This is a very good recipe. I altered it a bit... here are my changes:
3/4 Butter, 1/2 White sugar, 3/4 lightly packed brown sugar, 1 Tbsp Vanilla and 2-1/2 Cups flour.
I baked the cookies in a 350 oven for about 9-11 minutes.. depending on the size. REMEMBER.. if your cookies are flattening.. they need more flour.
Whenever I make cookies.. I make 4 on a pan for the first bake time.. that way I can adjust the recipe if needed! Enjoy and thanks for the recipe!
Following other reviewers' recommendations, I used 1/2 c butter flavored shortening and 1/2 c unsalted butter. I also lessened the sugars to 1/4 c white and 1/2 c brown. It was okay!
These cookies are fantastic... when made right. For other cookie novices out there, here's what I learned!
1) Oxided butter tastes bad. If it's badly yellowed on the outside, don't use it or your dough will taste bad.
2)The best tasting white chocolate chips contain cocoa butter and are really hard to find.
3)Cheap blenders overheat easily and metal silverware spoons bend easily.
4)You don't need to flatten the dough valls to get them to bake evenly -- if you roll the dough into balls or drop as rounded shapes, the cookies come out puffier and flatten less.
5)Undercooked cookies are as bad as overcooked cookies. Wait until you see the tops just starting to brown before taking the sheet out of the oven (9.5 minutes for me!).
6)Air bake, non-stick cookie sheets are worth the money - convenient and no burnt cookie bottoms.
I use this recipe as a base for what have become my favorite cookies! I've changed just a few things, because I still never use shortening at home :)... 1/2 cup butter and 1/4 cup vegetable oil (yep, I always try to cut on the fat!). And I also add 1/4 flour and 1/2 cup macaroon coconut to improve the consistency to my taste... I LOVE THEM!!
best cookies ever!..that was my kids, and I've made lots of good cookies!! I changed things a bit according to the ingredients I had on hand..I used 1/2 cup of shortening and 1/2 cup of marj, I used butterscoth chips instead of the white chocolate chips and I threw in 1/2 cup of walnuts and 1 cup of rice krispies. The result was out of this world!! The basic dough recipe is perfect...exactly the right amount of crunch and chewyness.
WOW.. these are really great! Will have to make another batch before the kids come home. Read the reviews, and followed recipe as written. Big,firm cookies, chewy on the inside. Will make again.
This is BY FAR the BEST chocolate chip cookie recipe I have ever tried!!! It even tops my sister's 'Secret Chocolate Chip Cookie Recipe'! I only used chocolate chips because I didn't have any other chips on hand, and I actually forgot to add the salt and added a smidgen more vanilla, but they turned out *divine*...even the smell as they were baking was heavenly! Love it!
This cookie was very good! My daughter made them the very first time and I thought that she was a very good cook. But when she told me that she got the recipe off of allrecipes.com then I knew that it was a Very good recipe..and she was a very good cook! The one thing I found abou the cookies though, was that they spread out on the pan. I used only dark Chocolate Chips though. It was very good!!Thanks!! :D
* Percent Daily Values are based on a 2,000 calorie diet.
Sue's Two-Chocolate Chip Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 102
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