Let's kick off December with cookies. Over the next 12 posts (or so), I'm going to blog some of my favorite cookies for the holidays (and often year round). Some will be seasonal suitable for the occasion while others will simply just be great cookies to make for holiday parties, social gatherings, care packages and gifts. Regardless, they're my go-to recipes for the massive amount of baking I do during the holidays. And if you want to know what I mean by massive, here's a picture of the inventory from one of my pantry shelves that I took while I was taking stock to see what I already had and what I still needed (mini chocolate chips in case you were wondering from the picture). Have to get ready for my baking season.
As you may know, I’m a sucker for a new chocolate chip cookie recipe. Even though I have at least 3 I love (Bakery-StyleChocolate Chip Cookies, Alton Brown’s Chocolate Chip Cookies and Averie’s Softand Chewy Chocolate Chip Cookies), I still keep trying out new recipes. My friend, Annie the Baker, says it’s because I haven’t found the perfect one. I say it’s because I’ve found 3 perfect ones and I still have recipe ADD. Plus any excuse to make chocolate chip cookies…. Even though chocolate chip cookies are not really seasonal like pumpkin pie, gingerbread men, snowflake cookies or anything eggnog, when I unleash my holiday baking extravaganza every December, chocolate chip cookies still rank as a top favorite and request amongst my baked goods recipients. Some things are just timeless.
|Not pictured: 72-ounce bag of Tollhouse semisweet chocolate chips|
1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoons vanilla extract
4 1/3 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1 bag mini semi-sweet chocolate chips
- Mix butter, shortening and sugars until light and fluffy.
- Add eggs and vanilla; mix until well combined.
- Combine flour, cornstarch, baking soda, and salt and mix together.
- Mix dry ingredients slowly into wet ingredients and blend well. Add in mini chocolate chips and stir until evenly distributed.
- Using ¼ cup measure, scoop out dough and form into a thick disc (not a ball as these don't spread much). Continue until all dough is portioned out. Place dough in the freezer for 2 hours or overnight.
- Place frozen cookies onto parchment lined baking sheet and bake at 350 degrees F for 15 minutes. Let cool 2 minutes before transferring to a wire rack to finish cooling