For all chocolate chip cookie lovers—this is one chewy chocolate chip cookie recipe that you wouldn’t want to miss! It has the classic taste of all things we love, but it also has a different texture that will make you enjoy eating it more! I love to dunk these delicious cookies in a tall glass of milk or in my morning coffee. Actually, I think I enjoy the latter, best. Nothing beats saturating a chewy chocolate chip cookie in hot, creamy coffee.
I don’t really care if it’s a bit crunchy on the outside as long as it’s soft and chewy on the inside. Dry cookies just turn me off, and it’s something that I always avoid. Dry cookies crumble when you dunk them in a glass of milk, but soft and chewy ones stay intact and just melts in your mouth when you eat them!
Ingredients
2 1⁄2 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1⁄2 teaspoon Morton salt
1⁄2 cup Land O Lakes real butter, at room temperature
1⁄2 cup shortening
1 1⁄2 cups Domino firmly packed brown sugar
2 teaspoons McCormick vanilla
2 large Eggland’s eggs
1 (12 ounce) package Trader Joe’s semi-sweet chocolate chips
1 cup Kirkland chopped nuts (optional)
Instructions
Mix flour, baking soda, and salt in a small bowl.
In a separate bowl, beat butter and shortening until creamy.
Add sugar and vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture, and beat slowly to incorporate, then beat to blend well.
Stir in chocolate chips and nuts.
Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
If using 2 pans in 1 oven, switch positions at half-time.
Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
Serve warm or cool.
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Quick Tip: Don’t let the butter sit out too long. It needs to soften but if it sits until the moisture starts to separatfrom the butter, it is too soft and it will affect the resulting cookies.