Seriously Short Chocolate Chip Cookies
We love our cookies short—not in stature, but with just the right blend of fat and sugar to melt in your mouth. The shortening here is key: It gives the perfect balance, with the butter adding depth of flavor. This recipe makes a big batch of dough that can be scooped up in any size you want. Just keep an eye on them and adjust the baking time.
Yield: Depending on scoop size and whether nuts are added, 4 to 12 dozen cookies
Ingredients:
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1 cup butter-flavored shortening
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons salt
- 6 cups (2 1/4 pounds) semi-sweet chocolate chips
- 3 cups chopped nuts (optional)
Instructions:
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Place the butter, shortening, and sugars in a large mixer bowl and beat until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating after each addition, then add the vanilla.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add to the butter mixture, beating until well incorporated. Scrape down the sides of the bowl, add chocolate chips, and mix again. Add nuts, if using, and mix again.
- Using a cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets.
- Bake until cookies begin to brown at the edges, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through baking.
- Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough.
- Store in an airtight container for up to 3 days, or freeze for up to 3 months.