Favorite Chocolate Chip Cookie Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup coconut oil
• 1/3 cup country crock light margarine
• 1/3 cup vegetable shortening
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Nestle Easter colored white and chocolate chip mix

Directions

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat coconut oil, margarine, and shortening, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Place in refrigerator 10 minutes until mixture sets and oils solidify just a bit. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Do not over mix. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

 

 

* This recipe is the recipe found on the back of Nestle tollhouse chocolate chip bags except for several alterations. When I realized I didn't have any stick butter I thought about a replacement. I had coconut oil, country crock light margarine, and vegetable shortening on hand. None of them alone sounded very appetizing or would hold up while baking. At the last second I decided on using 1/3 of a cup of each. It was the best last minute decision during a baking process I've ever made. The cookies simply turned out perfectly amazing. I got tons of compliments on them. They holy trio I came up with made the cookies texture light, crumbly, soft in the middle, edges just a bit crunchy. I've been searching for a cookie recipe that would turn out these kinds of cookies for years! I just had to share what I had discovered. Next time you use your favorite cookie recipe replace the stick butter with the above!

*I also baked these cookies at 350 instead of the nestle recipe of 375.

BAKING HINTS

To be honest I've never been the best baker. I've went through dozens of recipes that just didn't turn out. That's why when I find a good recipe or find out a trick I never knew, I wanted to have a blog to share and remember what worked. I'll be adding more as I remember or find. :)






TIPS FOR COOKIES:

Invest in a baking stone! I've had mine for years and only use it to bake cookies or sweet things. Keep it seasoned well and it'll be your best tool for evenly baked cookies.

Cream of Tarter: It makes the pretty cracks on top of cookies like snickerdoodles. Otherwise you get perfectly smooth cookies.

SUBSTITUTES: You can substitute self rising flour for all purpose flour in cookies. Just don't add ANY salt and use unsalted butter. If you don't want extra puffy cookies also nix baking soda/powder if the recipe calls for it.
Use real unsalted stick butter when baking cookies. No tub margarine! It won't work!





If making several batches of cookies always cool pan in between and cut cooking time down by 1-2 minutes after the first batch since they will cook faster on a warm pan.

If you have left over dough and want to save roll the dough into a log and wrap in saren wrap. Place in refrigerator and use within 3 days.