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Skaarup’s Almost Perfect Chocolate Chip Cookie

Source of Recipe

Internet


List of Ingredients

1/2 cup Butter (1 stick)
1/2 cup Vegetable Shortening (Crisco Butter Flavor)
1 cup Brown sugar, Light, Packed
1/2 cup Granulated Sugar
2 large Eggs
3 tsp Vanilla extract
2 3/4 cup All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cup Semi-Sweet Chocolate Chips (one 12 oz package)
1 cup Chopped Walnuts (4 oz package - optional)




Recipe

Combine flour and baking powder in a small bowl and mix with a fork. Set aside. Soften butter/shortening in a microwave oven (use a microwave safe mixing bowl or glass measuring cup) stirring every 15 seconds until very soft. Add granulated sugar, brown sugar, salt, and vanilla and beat well. Add each egg separately beating until creamy.

Add flour mixture (1/2 cup at a time) while beating. Add chocolate chips and nuts.

Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375°F 15 minutes prior to first batch. Drop onto a waxed paper* lined (see below), room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches. Store in an air-tight container for up to one week.

YIELD: 5 Dozen

*TIP: Bake on waxed paper. Tear sheet to approximate size of cookie sheet; edges shouldn't hang over cookie sheet. During baking there may be some aroma and smoke from the waxed paper.

TIP: If you don't have (or won't try) waxed paper then cover cookie sheet with fresh aluminum foil. After removing from oven, slide foil and cookies off sheet together and let sit 5 minutes before removing the cookies from the foil with the back side of a spatula. Cool cookie sheet to room temperature before reapplying aluminum foil and dropping more cookies. Also aids in final clean-up.

TIP: If cookies become dry in the container then add a fresh piece of bread (loosely wrapped in a paper towel or wax paper or in a zip-lock bag with holes punched in it) to container and reseal. Rational: Water seeks equilibrium. The moisture (water) in the bread will leave it and enter the dry cookies. The result will be drier bread and more moist cookies.