A large portion of the secret to life is having the perfect chocolate chip cookie. Either eating it or creating it. Or both. Thick and chewy and warm and oozing chocolate and deliciousness. There’s really nothing better. There’s a reason that chocolate chip cookie dough is on our list of pantry essentials.
See? So many life hacks with just one batch of cookies.
I use an extra large cookie scoop for these which makes them even more perfect. And I joke that the secret ingredient is crack. It’s not – it’s espresso powder. But it might as well be an illegal substance. Seriously. Sometimes I even sprinkle the top with vanilla sea salt if I really want to impress someone and pretend like I know what I’m doing.
Husband’s going to be so disappointed that I’m sharing the recipe on the blog because he’s enjoyed having exclusive access to the secret to life but I feel selfish having held on to the this one for so many years. But guard the secret carefully – wouldn’t want it to fall into the wrong hands. Use your powers for good, not evil, and all that stuff.
- 1 C shortening
- 1/4 C butter, room temperature
- 1 C pure cane brown sugar
- 1 C pure cane white sugar
- 2 eggs
- 2 tsp vanilla bean paste
- 3 2/3 C flour
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder
- 1 1/2 C semi-sweet chocolate chunks
- 1 1/2 C milk chocolate chips
- vanilla sea salt or fleur de sel, for topping if desired
- Preheat oven to 350F
- Beat shortening, butter, and sugars together until fluffy.
- Add in eggs and vanilla and beat well.
- Slowly add the dry ingredients and mix on low speed until well-combined.
- Fold in chocolate chips.
- Scoop into large balls (like golfball-sized) and place on cookie sheet. *
- Sprinkle sparingly with vanilla sea salt or fleur de sel, if desired. (It's desired)
- Bake at 350F for 11-13 minutes or until starting to turn golden. (definitely not brown)
- Allow to set on pan for a couple of minutes before removing to paper towel to finish cooling. If you can wait that long.
- *This is the part where I freeze the dough - in balls on a cookie sheet. After the dough is frozen, I transfer them to an air-tight container and just pull out as many as I want when I need them. Bake at 350F for 14 minutes (no need to thaw them first - straight from freezer to oven to tummy)