I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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Thursday, February 28, 2013

The Perfect Chocolate Chip Cookies (

$3.31 ($0.06/cookie, $0.74 per dozen)
Makes ~54 cookies 
Updated 8/4/14.

14.5 oz (2¾ c) all-purpose flour
1 tsp baking soda
¾ tsp salt
4 oz (½ c) salted butter at room temperature
4 oz (½ c) Crisco (plain/butter flavored)
6.5 oz (1 c) light brown sugar
6.5 oz (1 c minus 2 Tbsp) white sugar
2 large eggs
1½ t vanilla
10 oz (1½ c) semi-sweet chocolate chips (Hershey's)

In a separate bowl, gently mix the flour, soda and salt. Set aside. In a stand mixer, cream the butter and shortening on high until light and fluffy, 2 min. Add both sugars and beat on high 2 min. Add eggs and vanilla. Beat until fully incorporated. Add chocolate chips and mix gently. Add the flour mixture and mix until just incorporated (just until you no longer see white spots of flour). Do not overmix! Touch test the dough. It should feel slightly sticky, but not much should stick to your finger. If it is very sticky add flour 2 Tbsp (.5 oz) at a time.

Scoop dough into balls 1” tall (1 oz), handling as little as possible. Place in a 9x13 pan or back in the bowl, cover and refrigerate 30 min or until firm. (Dough will last up to 2 days in the refrigerator or 6 months in the freezer.*)

15-20 min before baking, preheat the oven to 375°. Remove the dough from the refrigerator, place on an ungreased cookie sheet and bake 8-10 min. They are ready to come out of the oven when they are domed and puffy, show a few signs of browning and look a bit underdone. Leave the cookies on the cookie sheet for 2 min. Remove them to a cooling rack to cool evenly. Wait 10 min, then serve your Perfect Chocolate Chip Cookie! For problem solving, visit

*To freeze, place dough balls on a plate side by side, cover and freeze at least an hour. You can then bag them and they won't be stuck together when you take them out.

Variations: Replace chocolate chips with:
Lemon White Chocolate: 1 Tbsp citric acid, 1 Tbsp lemon extract, 1½ c white chocolate chips
M&M: 1 c mini M&Ms or 1½ c regular M&Ms
Milk Chocolate Toffee: 1½ c milk chocolate toffee bits

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