Chocolate Chip Cookies are crispy on the edges and chewy in the middle. It’s a family favorite recipe.
According to S, I do not truly love him. We have this conversation periodically. At first, it was socks. Then it upgraded to t-shirts. Yes, I can imagine you sitting there with a puzzled look on your face. What in the world am I talking about? Let me explain it to you… Oh, for those with a weak stomach, please continue down to the recipe. For the rest of you…
Picture a couple returning home from work. The go through the routine of checking the mail, putting their work related items away, hanging their coats. Then they go into the bedroom (GET YOUR MIND OUT OF THE GUTTER!) and proceed to get changed. At first it was socks. He’d take them off and then ask if I wanted to smell them.
Then he’d just take them off and motion with the questionable look on his face. After MONTHS of saying no, he decided to try his luck with his t-shirts. You know, the ones he wears UNDER his work shirt? Same MO. First asking and then just motioning after several months of being rejected.
So, according to him yesterday, I do not TRULY love him because I have refused to smell his socks and/or his t-shirts for MONTHS on end. I gotta say…it’s never a dull moment around the AKH household. There’s always laughs to be had. He told me once that his ONLY job was to make sure I laughed every day.
When I found that GIANT bag of chips, I know I had to make him some delicious chocolate chip cookies. They’re one of his favorites. Now, don’t get me wrong, I do my own little things to show him how much I love him, but a way to a man’s heart…. well you know how the saying goes.
I used to watch a lot of Alton Brown as a young foodie. I remember that episode on cookies and how to make them crispy, cake like or chewy. Ever since then, I’ve been making this cookie recipe.
Preheat oven to 350. Cream sugars, shortening and margarine in the bowl of a stand mixer with a whisk attachment until creamy and smooth.
Change to the paddle attachment and add egg substitute and vanilla extract, stirring until combined.
I use bread flour. It has a higher gluten content which provides for a chewier cookie. I like them slightly crisp on the edges, but nice and chewy in the middle. *drool*
Combine flours, baking soda and salt in a small mixing bowl.
Add to sugar mixture and stir until combined.
Add chocolate chips and stir until combined. Spoon by tablespoonfuls onto a baking sheet coated with parchment or a silicone baking mat.
Bake at 350 for 20-25 minutes or until golden brown around the edges.
Allow to cool in pan 5 minutes then move to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
- 2 cup bread flour
- 1/4 cup whole wheat
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter flavored Crisco
- 6 tablespoons I Can't Believe It's Not Butter margarine
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup egg substitute
- 2 cup semi-sweet chocolate chips
- Preheat oven to 350.
- Combine Crisco, margarine and sugars in the bowl of a stand mixer with the whisk attachment. Beat at medium speed until smooth.
- Change to paddle attachment. Add egg substitute and vanilla extract and beat until combined.
- Add flour mixture to sugar mixture slowly until combined.
- Add chocolate chips and stir until combined.
- Spoon by tablespoons onto a baking sheet coated with parchment paper or a silicone baking sheet. Bake at 350 for 20-25 minutes or until lightly brown.
- Cool on pan for 5 minutes, then move to a wire rack to cool complete.
- Store in an airtight container for up to 1 week.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 235Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 9mgSodium 239mgCarbohydrates 32gFiber 2gSugar 19gProtein 3g