Let’s talk about CHOCOLATE CHIP COOKIES.
Most recipes on the web, claiming to be the “BEST” are made with butter. Only, butter. I like to use butter AND margarine. The reason I started using part margarine is because I found that even though the all-butter recipes are divine when they first come out of the oven, by the next day they are crispy potato chips. Also, I find the all-butter a bit too greasy on the corners of my mouth.
In my mind, The perfect chocolate chip cookie is gently crisp on the edges, but not greasy, and chewy-soft on the inside, even the next day. I’ve been making my Chocolate Chip Cookies this way for about 20 years.
No, no vanilla extract.
I do not sift and I do not use an electric mixer. Just put it in the bowl and mix with a spoon. I use no fancy flour and no waiting by the freezer. The only tools are 1) A cookie scoop 2) and Parchment paper (not waxed paper).
Once I started using parchment paper, I was hooked. It makes everything so much easier. CLEANER. Not just cookies, but for meat loaf, baked chicken, you name it. No more scrubbing pans and soaking them in the sink.
The cookie scoop isn’t REALLY necessary but it will make all of your cookies the exact same size resulting in a batch of cookies uniform in color and texture. It’s an inexpensive kitchen staple.
BUTTER: The brand of butter, matters. I’m not a brand snob by any means…except on a few things…but Nothing will ruin a batch of cookies worse than rancid store brand or old butter. I’ve never been disappointed with Land O’ Lakes.
*Remember that cookies continue to bake on the sheet from the bottom up for about 2 minutes after you pull them from the oven, so you might want to pull them out right before you think they are golden.
“I LIKE” CHOCOLATE: I like semi-sweet. I like the mini-chips. I like Dove dark chocolate bars chopped up. Anything goes! I like equal parts chocolate chips, equal part cookie. But some like chunks of chocolate with just cookie holding it all together. So I will let you decide how much chocolate you like! By the way, don’t forget to like and share this recipe with your friends. Let’s get the word out that part butter/part margarine chocolate chip cookies are the best! 🙂
- 1 stick unsalted butter (or if using salted butter, can omit salt in recipe)
- 6 Tbs. margarine
- 1 teaspoon baking soda
- ½ teaspoon iodized salt
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 egg
- 2¼ cups all-purpose flour
- 1 to 2 cups of your favorite semi-sweet chocolate chips (depending on how much chocolate to cookie ratio you like!)
- Preheat oven to 375 degrees.
- Place cold butter in a microwave safe bowl and heat for 15 seconds or until soft. Add margarine to the bowl and heat another 15 seconds until both are soft but not melted.
- Add baking soda. Stir.
- Add sugars. Stir.
- Add egg. Stir.
- Add flour. Stir.
- Add chocolate. Stir.
- Scoop dough and place mounds 2 inches apart on parchment lined baking sheet. Bake 8 minutes or until lightly golden around the edges. Cool on wire rack.