So to me, the chocolate chip (or m&m, I must admit I consider them pretty interchangeable) cookie has been a sort of challenge. Can you make one that's so good people choose it over the gooey Paula Deen ones, or even over those fancy cupcakes someone brought to the same party? I'm not sure that the answer is yes, at least not yet, but I think I'm getting close.
A long time ago I started with the recipe on a bag of chocolate chips, and since then I've been making changes each time. Add or remove a little something, mess with the baking time or temp, make different sizes, etc. The goal in mind was a cookie that held its shape (didn't flatten while cooling), had a crunchy outside, chewy inside, and was flavorful even if you happened to get a bit without chocolate.
So here it is. I'm pretty happy with it, and I'd love to hear what anyone else thinks. If you happen to give it a try, please let me know!
1/2 Cup salted butter
1/2 Cup shortening
1 Cup light brown sugar
1/2 Cup white sugar
4 Teaspoons of vanilla
3 Cups wheat flour
3 Teaspoons baking soda
1 Teaspoon salt
14 oz of chocolate chips or M&Ms
1) Preheat the oven to 365
2) Combine dry ingredients, reserving the sugars, and set aside
3) Cream butter and shortening until completely blended, add sugars and continue to mix until slightly fluffy
4) Blend in vanilla and eggs
5) Slowly mix in dry ingredients until well combined
6) Stir in candy of choice
7) Roll walnut size (just smaller than a golf ball) balls of dough and place 2 inches apart on a non-greased baking sheet.
8) Bake for 16 minutes or until the edges begin to brown (cookie should also have cracks forming)
9) Allow to cool on the caking sheet for 3 minutes before moving to a cooling rack