Dad's Chocolate Chip Cookies
Submitted by badguy
Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.
YIELD
24 servingsPREP
20 minCOOK
10 minREADY
30 minThese are a classic American drop cookie with one important quirk: the fat is all vegetable shortening and the sugar is all light brown. That combination gives you a higher, puffier cookie than the butter-and-white-sugar version, with a chewy interior that stays soft on day three (shortening has no water content, so it does not deflate the dough as it bakes).
The dough is light on flour and heavy on chips, so portion carefully (a rounded measuring tablespoon, three inches apart) or they will run together on the sheet.
Watch the bake time like a hawk. The visual cue from the directions matters: pull them at 8 to 10 minutes if you want chewy, when the tops still look light and a touch underdone in the center. Carryover cooking on the hot sheet finishes the job.
A two-minute rest on the pan before moving to a rack is the difference between a cookie that holds together and one that breaks in half.
Pro Tips
- Use light brown sugar packed firmly into the cup. Loose brown sugar throws off the moisture balance and gives flatter cookies.
- Toast the pecans for 6 to 8 minutes at 350°F (175°C) before chopping. Raw pecans taste pale next to the brown sugar dough.
- Rotate the sheet halfway through baking, the back of most home ovens runs hotter and you will get uneven browning otherwise.
- Store cooled cookies in a sealed container with a slice of bread tucked in, the cookies pull moisture from the bread and stay chewy for a full week.
Variations
Ingredients
Directions
Heat oven to 375℉ (190℃).
Cream, crisco, brown sugar, milk and vanilla in large bowl.
Blend until creamy.
Blend in egg.
Combine flour, salt and baking soda.
Add to creamed mixture, gradually.
Stir in chocolate chips and nuts.
Drop rounded measuring tablespoonfuls of dough 3 inches apart on ungreased baking sheet.
Bake at 375℉ (190℃) 8 to 10 minutes for chewy cookies (will appear light and moist - DO NOT OVERBAKE), 11 to 13 minutes for crisp cookies.
Cool on baking sheet 2 minutes.
Remove to cooling rack.
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