I love cookies.
And I REALLY love chocolate chip cookies.
But they are kind of like pizza – totally ubiquitous but hard to find a really stellar variety.
For years, I didn’t even attempt chocolate chip cookies, because I was disappointed every single time by flat crisp cookies with little chocolate chip mountains poking out of them or bready, dense cookies with no real flavor.
All I wanted was the best chocolate chip cookie recipe that would turn out a no-failure version every single time.
I wanted a crisp exterior with a perfectly-soft but not underdone interior, plenty of chocolate chips, and bonus points for looking pretty.
Apparently, that was a tall order.
Then I tried this recipe about five years ago in Texas.
After a couple of false starts and adjustments to the flour levels, baking time, and temperature, they came out perfectly.
And I haven’t even tried another chocolate chip cookie recipe in the past five years.
This one is it for me.
I make these all the time and every single time, they’re absolutely perfect.
And not only do they taste incredible, but I love how gorgeous they are.
I know that it doesn’t actually matter how they look as long as they taste good, but it gives me an extra little bit of happiness to take them out of the oven and have them look like the chocolate chip cookie of my dream.
Occasionally, I’ll sub out half the chocolate chips for mint chips instead, which is Bart’s favorite, or I’ll do half butterscotch chips and half chocolate chips.
One thing I don’t recommend, though, is skipping the shortening.
Shortening is not my favorite thing, and I never use it except in this recipe.
But right after we moved to Arizona, I made these cookies when some friends came over for lunch and I hadn’t yet bought new shortening, so I just used all butter instead.
It’d been a while since I’d made these cookies, and while they were fine, both Bart and I commented separately that they weren’t as good as we’d remembered. They were fine, but I couldn’t believe I’d been so enraptured with this recipe.
A few weeks later, I bought a tiny can of shortening at the grocery store and tried them again.
And this time, they were again, the best chocolate chip cookies ever.
The texture was perfect, the taste was divine, and I vowed to never go the all-butter route ever again.
So if you’re still on the quest for the best chocolate chip cookie recipe, give this one a try and let me know how they turn out.
And maybe invite me over to try one for myself.