Buttery, crispy, chewy and insanely delicious, these Amazing Chocolate Chip Cookies will definitely become an instant favorite with your very first bite. Honestly one of the best chocolate chip cookies ever!
I posted the recipe for these Amazing Chocolate Chip Cookies over seven years ago, so many of you may not even know they exist. With all the craziness going on in the world, and most of us being asked to stay home as much as we can, I thought this was the perfect time to bring these cookies back into the spotlight with some new photos and rave about them some more.
Because of this whole quarantine thing, I’ve been making cookies even more often than I normally do. When your gym is closed because of coronavirus, cookies every day are not a good idea!
These cookies stole my heart the first time I made them and they continue to all these years later♡. They are my ideal perfect cookie . . . buttery, crispy on the edges, and soft & chewy in the center — true chocolate chip cookie perfection!
These cookies are baked from frozen dough balls which I love. For the longest time I always had a Ziploc bag of these cookie dough balls in my freezer. It was such a beautiful thing because if I wanted a warm cookie, I could pull out two cookie dough balls or 10, depending on how many I wanted to bake. I also could pull out a frozen cookie dough ball and eat it whenever I wanted.
But then it started to become a bad thing because I was eating way too many cookie dough balls and baking myself a few cookies every single day. I really need to learn some self-control.
My friend Jana steered me in the direction of these cookies years ago and I’m not sure if I should love or hate her. They’re from Shannon over at The Red Headed Hostess. I don’t personally know Shannon, but I can tell you she is a girl after my own heart. She nailed it with these cookies, they have rocked my world!
Shannon’s post for these cookies is titled “Chocolate Chip Cookie Bliss. A Love Story.” These are indeed a love story!! These cookies are my knight in shining armor, my Prince Charming. . . I am IN LOVE with these cookies, I think my husband may have met his match!
If you are like me and happen to love a good chocolate chip cookie, then you HAVE TO make these ASAP! Just be aware that these cookies do require freezing time. After you make the dough you scoop these into balls and place them on a cookie sheet to freeze. Then they are baked from the frozen dough balls which does something magical to these cookies. The edges and the bottoms barely crisp up and the center stays gooey . . . .pure cookie heaven!
LET’S TALK ABOUT THE ELEPHANT IN THE ROOM. . . SHORTENING.
Yes, these cookies have shortening in them. I know that is a huge turn off for some people, but shortening has its time and place in baking. For these cookies the shortening is a must. I could go into all the science of what shortening and butter each do when used in baking cookies, but I’ll spare you the details. What I will tell you is that you get the best of both worlds using the combination of both in these cookies. The butter you gives you the flavor and slight crispiness, and the shortening gives you the soft centers and thickness.
CAN I BAKE THESE WITHOUT FREEZING THE DOUGH BALLS?
If you’re in a hurry or just impatient, you can bake these without freezing the dough. I have done it before and the cookies are still delicious, but they are even better after being baked from frozen dough balls. Just trust me on this one.
TIPS FOR MAKING THESE COOKIES:
- Make sure your butter is at room temperature.
- Cream the shortening, butter and sugars really well, about 2 to 3 minutes. You want it to be fluffy and almost white in color.
- This dough is more of a light and fluffy dough than it is dense, so don’t think you’ve done something wrong. It has a velvety texture.
- I don’t spoon my flour when I measure it. I like to loosen my flour in my container and then dip my measuring cup in and fill it and then level off the top.
- Make sure you use good quality chocolate chips. I use Nestle for the semisweet and Guittard or Ghriadelli for the milk chocolate chips.
- I like to scoop these into balls and place them on a cookie sheet lined with wax paper, then cover them with saran wrap and freeze them for a few hours. Once they’re firm enough, I place them in a Ziploc bag and keep them in the freezer. You can scoop them and put them directly into a Ziploc bag, but they tend to stick together so you will need to pull them apart after they freeze.
- Do not overbake these cookies! You want the edges barely golden brown and the tops light and almost looking uderbaked.
- If you want your cookies slightly flatter after they bake, bang the cookie sheet gently a few times on your counter.
Recipe Source: The Red Headed Hostess
Originally posted on January 11, 2013