These are seriously everything you could want in a cookie: melty chocolate, gooey center, crisp edges, and they stay soft and delicious even if you leave them uncovered on the counter overnight! …not that I have ample experience doing that…
When beating the butter and sugar together, it should look light and fluffy, like the first picture below. Add the eggs, one at a time, and gently mix until each egg is incorporated into the dough before adding the next. I keep my stand mixer going from start to finish, but on a low speed. After the eggs are added, the dough should look very light and fluffy!
When adding the flour, I start with the given amount and then add a little more by tablespoon until it’s just barely sticky but still soft. When in doubt, don’t add extra flour! Also, try not to over-beat the dough. Just mix it enough to get everything combined. After all the ingredients are added, do a texture check by lightly pinching the dough between your fingers. It should be soft, yield to pressure easily, and barely barely stick to your skin, with an easy release. Now is when you should add the chocolate chips. After adding the chocolate chips, everything should look light, fluffy, and full of chocolate. Spoon the dough into a plastic container and refrigerate right away!
Something that is also unique to this recipe is that frozen chocolate chips are your best friend. They tend to stick to the dough better, instantly chill the dough a bit before you refrigerate it, and they bake up better. I don’t know the technical reasons of why, but I do know that when I used room temperature chocolate chips, the oils from the chips and the dough made the chips very greasy and oily and caused them to not stick to the dough. It also caused the cookies to not rise as beautifully and have the nice, lightly browned exterior.
If all else fails and for some reason your cookies don’t turn out looking as beautiful, I can almost guarantee they will taste AMAZING. (unless you butcher the recipe 😉 )
- 1 cup Crisco vegetable shortening
- ½ cup (or one stick) butter, slightly softened
- 1½ cup white sugar
- ¾ cup packed brown sugar
- 3 eggs
- 2 teas. vanilla
- 1½ teas. baking soda
- 1½ teas. salt
- 3½-4 cups all purpose flour
- 2 cups Nestle semi-sweet chocolate chips
- 1 cup Nestle semi-sweet chocolate chips
- ⅓ cup white chocolate chips
- ⅓-1/2 cup butterscotch chips
- Cream shortening, butter, sugar, and brown sugar together for 2-3 minutes, stopping to scrape bowl every minute or so.
- If using a stand mixer, keep mixing on medium/low speed and add the eggs, one at a time, mixing after each addition until fully incorporated. The dough should start looking a little fluffy. After the eggs, add in the vanilla, baking soda, and salt.
- Turn mixer to low speed and add the flour one cup at a time, adding more by tablespoon until you get to the desired consistency. The dough should be soft, slightly firm, and barely stick to your fingers. (Sometimes I have to add up to 4½ cups of flour on a really humid day and depending on my brand of ingredients. Start conservatively!)
- Stop mixer and stir chocolate chips in by hand.
- Chill dough, covered or in a plastic container, 30 minutes or longer for optimal appearance and texture. This step is completely optional.
- Spoon dough into generous tablespoon size balls and bake in preheated oven at 350 degrees for about 8 minutes. (375 if your oven cooks cooler)