Is there ANYTHING better than the perfect Chocolate Chip Cookie? If you would have asked me when I was 22, I would have said “Yes, shoes”. Now that I’m 32, shoes have been bumped to third, after my amazing husband, Erik! Yes, I just said my husband comes second to this recipe.
You might ask yourself, “Why would a Go-To Chocolate Chip Cookie recipe be SO important”. My response would be, “Where do you go, and for what occasion, would chocolate chip cookies not be a good item to bring?” Unless it’s a gluten free party, then you ask yourself why you would go to something like that?
A Chocolate Chip Cookie knows no season. It has no specific holiday it represents. Chocolate Chip Cookies are a language in its own, that everyone is happy to speak. It does not have to be beautiful, and often times those that are I find are not very good. It just has to be RIGHT, beauty is in the taste. The perfect blend of fat, sugar, and salt working with your flour to create something so memorable, that every hostess will turn a light shade green (the color of envy, not of illness). And every attendee will curse you for bringing them. No diet will survive, sorry.
This brings me to why I call them DIC’s. My Husband and I own a local CrossFit Gym, and often surround ourselves with people who like to keep to a certain diet most of the time. This recipe was created by my Mother in Law, Connie. She started perfecting it years ago, and finally has it complete. She would bring them to parties and people would take one look at these magnificent cookies and go DARN IT CONNIE. Most would replace the word “Darn” with a stronger D word. You would know your diet is out the window the day you show up and these cookies are there. What makes them so delicious? The mixture is something like i’ve never seen, and there is a few tips/tricks that i’m sure you’ve never heard.
I’ve outlined the COMPLETE recipe and instructions below. In this recipe, you are guaranteed foolproof 3 chip DIC Chocolate Chip Cookies. Try em, I guarantee you won’t turn back.
(*yields 12 cookies, large or 16 cookies, small)
- 2 1/4 Cups All purpose bleached flour
- 1 teaspoon baking soda
- 2 teaspoons LARGE flaked kosher salt
- 3/4 Cup granulated sugar
- 3/4 Cup light brown sugar (packed)
- 1/2 cup salted butter (room temperature)
- 1/2 cup vegetable shortening
- 1 teaspoon vanilla extract ( I use a bourbon vanilla, this is to your taste)
- 2 Large Eggs (add to wet mixture after creamed together, one at a time)
Chocolate Chips Needed:
- 1 Cup Semi-Sweet Mini Morsels (I use Nestle Toll House)
- 1 Cup Semi-Sweet Standard Morsels (Ghirardelli or Guittard)
- 1 Cup Semi-Sweet Chunks (chunks of a chocolate bar or Nestle Toll House Chunks)
- Create a middle rack in oven, and Preheat to 350 degrees
- Prepare 2 sheet pans (ungreased) or with baking mat.
- Set out cooling racks, in a location with room to set hot sheet pan next to them
- Fit stand Mixer with whisk attachment – OR bring out hand mixer
- Put all above wet ingredients into stand mixer bowl or standard large mixing bowl (must have enough room to put in dry mix later)
- Put all Dry ingredients into separate bowl, and stir together
- Turn on Stand mixer or hand mixer and cream wet mix together completely – should take only a minute or two.
- Put in Eggs, one at a time and cream them into the wet mixture
- combine dry mixture into wet mixture 1 cup at a time. Stop when dry mixture is almost incorporated and scrape sides and bottom of bowl to get any loose/stuck dry mix. Finish combining dry mixture
- Put all 3 cups of chocolate chips into final mixture and blend. 1-2 minutes or until chips are fully incorporated.
- Take standard sized ice cream scoop and spoon mixture onto baking sheet.
- For LARGE cookies, do a heaping scoop (overflow the ice cream scoop)
- For SMALL cookies, even off the top of the ice cream scoop
- Put ONE baking sheet in oven at a time, middle rack
- For Large cookies, 15-17 minutes or until brown around the edges
- For Small cookies, 13-15 minutes or until brown around the edges
- Take cookies out when done and let sit on hot baking sheet for 5 minutes to set
- Take off baking sheet with spatula and place on cooling racks you already set out.
- Repeat! and Enjoy!
Bakers Note for Elevation baking: Please don’t forget to add a small amount of water when elevation baking. I suggest 1 tablespoon for every 3,000 feet above sea level.
SO that’s it, you now have my secret. What you do with this power, is up to you!
Please don’t forget to follow me on Insta @southern_gnaw – as well as post your success (or failure) stories so we can all learn and grow.