My family has set out to find the “ULTIMATE” chocolate chip cookie. We have tried many recipes and not one has stood out as the best. I decided that we would document all the recipes and let you travel with us in this search. Here is the first recipe that we tested, from Better Homes and Garden.
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 4 ounces semi-sweet chocolate, melted and cooled
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 12 ounces bittersweet and/or semi-sweet chocolate, coarsely chopped
- 1 cup chopped pecans, toasted
1. Pre-heat oven to 350 degrees F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semi-sweet chocolate, and pecans.
2. Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until the edges are firm. Cool on a cookie sheet for 2 minutes. Transfer to a wire rack; cool.
- Nutrition facts (Classic Double-Chocolate Chip Cookies)
- Servings Per Recipe 72, Calories 101, Protein (gm) 1, Carbohydrate (gm) 12, Fat, total (gm) 6, Cholesterol (mg) 9, Saturated fat (gm) 3, Monosaturated fat (gm) 2, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 1, Sugar, total (gm) 7, Vitamin A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Folate (µg) 8,
- Sodium (mg) 46, Potassium (mg) 50, Calcium (DV %) 10, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet
Overall this is not a bad cookie. The first batch disappeared quickly. I decided to freeze the second batch so my boys could make cookies whenever they wanted to. I scoop the dough onto a cookie sheet and placed it into the freezer so it will be easy and ready for the boys to bake.
Once they are firm to the touch I place them into food saver bags and seal them.
My boys love that they can bake their own cookies without all the fuss.
On a scale from 1 to 10: These cookies are a “6”
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