One of the go-to snacks in my house are chocolate chip cookies. I usually make a double batch and freeze them so I have some on hand for my boys and random company. This recipe comes from a family cook book and I think it’s the best one out there 😉
Chocolate Chip Cookies
Yields- approximately 4 dozen cookies
- 1 1/2 cups sugar
- 1 1/2 cups packed brown sugar
- 1 1/2 cups shortening
- 4 eggs
- 2 tsp. vanilla
- 2 tsp. water
- 2 tsp. baking soda
- 2 tsp. salt
- 4 1/2 cups bread flour
- 2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees on convection bake. If you do not have convection bake, preheat oven to 375 degrees. Spray two cookie sheets with cooking spray. Set aside.
Combine all ingredients except the chocolate chips in a large mixing bowl. Make sure to use bread flour (not all purpose) for this recipe.
Beat with an electric mixer until well combined.
Add chocolate chips and mix on low speed for a few seconds.
Using a cookie scoop, fill the sheets with formed cookie dough balls.
Bake cookies for five minutes then rotate each pan and switch from top to bottom. Bake for another five minutes. Do not overcook.
Disclaimer: If you do not have convection bake option on your oven, only bake one pan of cookies at a time on the middle rack.
Allow the cookies to sit in the pan for two minutes. Using a spatula, remove them from the pan and allow them to cool completely on a cooling rack. Once the cookies are cooled, store in freezer Ziploc bags in the freezer.
These are gooey, chocolaty, delicious cookies! Eat them with a big glass of milk or throw a scoop of ice cream and hot fudge on top for an amazing ice cream sundae. However you choose to indulge, enjoy 🙂
Thanks for stopping by,