How to Bake Chocolate Chip Cookies
Even if you're a reluctant (or flat-out nervous) baker, you can handle learning how to bake chocolate chips cookies. First, some cookie trivia to loosen you up: The chocolate chip cookie was invented in the 1930s by Ruth Graves Wakefield, who ran the Toll House Inn in Whitman, MA. She stirred some chopped chocolate into her usual "Butter Drop Do" cookies, thinking it would melt and spread, but alas, the softened chocolate bits stayed intact, and a star was born. Making the dough for chocolate chip cookie is a fairly easy task, but there are a couple things to keep in mind. For easier and more uniform blending, it is important the butter and shortening are at room temperature. Upon adding the flour, mix until you no longer see streaks of white--don't over-mix or the cookies will be tough. When placing dollops of dough on a cookie sheet, make sure they're at least 2 inches apart (for teaspoon portions of dough) or 4 inches apart (for 1/4-cup portions). If they are too close together, the cookies will melt into each other and won't have a perfect round shape. Also, have patience when baking: The chocolate chip cookies will cook most evenly on the middle rack of the oven, so it's worthwhile to wait for each batch to finish instead of crowding in multiple batches at once.
-Hi, everyone. I'm Judith. Well today, we'll be making everyone's favorite, Chocolate Chip Cookies. So, the ingredients you'll need is 1/2 cup of shortening; 1/2 cup of butter; 1 cup of packed brown sugar; 1/2 cup of granulated sugar; 1/2 teaspoon of baking soda; 2 eggs; 1 teaspoon of vanilla; 2-1/2 cups of all-purpose flour; 1 (12 ounce) package or 2 cups of semi-sweet chocolate pieces; and, 1-1/2 cups of chopped walnut, pecans or hazelnuts are optional too if you want a little more crunch in your cookie. All right, so it's actually a pretty easy recipe to do, the chocolate chip cookies. And, this is how we're going to do it. So, into our large mixing bowl, we're going to add in our butter and our shortening. Shortening, of course, is fat which is solid at room temperature. All right, now we're just going to whisk this up for about 30 seconds. Lovely, nice, soft and smooth there. So, into that, we're going to add in our brown sugar, our granulated sugar and our baking powder. And, we're going to beat that up. And, if you need to take anything from the sides, go ahead and scrape it in. Okay, very good. Now, it's time to add in our eggs and vanilla. So, in they go. Let's add vanilla is just going to do-- give a lovely flavor to our cookies and we're going to beat it-- beat again. All right, so now it's time for the flour. And, we're going to beat as much flour as we can using our mixer. So, we'll just go in batches first of all. Okay, we are done. That is now a nice consistency for our cookies. So, we'll set that aside. Stir that all in. So, last but not the least, of course, we're going to add in our chocolate pieces. And, if you have nuts here that you want to add in, you can put that in too. So, in they go. Oh, look at that. It's just beautiful. Stir those in. All right, so we've folded in all those chocolate chips into our mixture. Looking good. Now, let's get our cookie sheet. We get an ungreased cookie sheet there and we're just going to get 1 full teaspoon of this mixture and we'll put it down on to the sheet like that. And, keep about 1-inch apart from each of the cookie-- the cookies. You're just going to drop them. So, we'll do the same with our remaining mixture. So, these are going to go now into the oven at 375-degrees for about 8-10 minutes or until the sides are lightly browned. So, our chocolate chip cookies are out of the oven. They were in there for about 10 minutes. Lovely golden brown. We let them rest for a little while and now they are ready to serve up. Serve that with some of your favorite vanilla ice cream or a nice glass of cold milk. And, that is the perfect afternoon snack. There you go. That is how you make Chocolate Chip Cookies.
What You'll Need
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 12 ounce package (2 cups) semisweet chocolate pieces
- 1 1/2 cups chopped walnuts, pecans, or hazelnuts (optional)
Step By Step
In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 degrees F oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
Giant Chocolate Chip Cookies:
Prepare as directed, except use a 1/4-cup dry measure or scoop to drop mounds of dough about 4 inches apart onto an ungreased cookie sheet. Bake in a 375 degree F oven for 11 to 13 minutes or until edges are lightly browned. Makes about 20 cookies.
Macadamia Nut and White Chocolate Cookies:
Prepare as directed, except substitute chopped white baking bars or white chocolate baking squares for the semisweet chocolate pieces. Stir in one 3-1/2-ounce jar macadamia nuts, chopped, with the chopped white baking bars or squares.
Chocolate Chip Cookie Bars:
Prepare as directed, except press dough into an ungreased 15x10x1-inch baking pan. Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 48 bars.
Per Serving: cal. (kcal) 93, Fat, total (g) 5, chol. (mg) 11, sat. fat (g) 1, carb. (g) 12, fiber (g) 0, pro. (g) 1, vit. A (RE) 10.3, vit. C (mg) 0, sodium (mg) 29, Potassium (mg) 0, calcium (mg) 0, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet