Thick Chocolate Chip Cookies
The Almost Perfect Thick Chocolate Chip Cookies Recipe
I have always been a huge fan of thick chocolate chip cookies. I like a cookie that the chocolate chips can nestle right into. The thicker it is, the moister it is. Who wouldn’t like that?
I first discovered the best thick chocolate chip cookies recipe many years ago called Skaarups Almost Perfect Chocolate Chip Cookie. It was the first time I can remember being really pleased with a cookie that I had baked. It was also the first time that a recipe had educated me on proper ingredients and some important technique. It was with this recipe that I learned the single most important tip to a great cookie. I have never neglected that tip since and I am always happy with what comes out of my oven. Skaarup told me to refrigerate my cookie dough!
I have to admit that this was a little wacky to me. I had only heard of chilling sugar cookie dough, and that was so that it would handle better when rolling and cutting. I also wasn’t sure that I would have the patience to wait. I stayed obedient to the thick chocolate chip cookies recipe and have never had any regrets. What a difference chilling the dough really makes. It allows time for all the flavors to marry and for all the dry ingredients to absorb the moisture that is in the dough. And, with a chilled dough going into a hot oven it takes a little longer for those cookies to flatten out and you have…….a thick chocolate chip cookie. (Don’t worry, it will be fully cooked.)
I have to agree with Skaarup in saying that his recipe is ALMOST perfect. I did end up altering it a tad to meet my perfection criteria. I use my version now, but I will always be grateful for this original that showed me the way. It is good. Skaarup’s Almost Perfect Chocolate Chip Cookies Recipe INGREDIENTS: - 1/2 cup Butter (1 stick)*
- 1/2 cup Vegetable Shortening (Crisco Butter Flavor)*
- 1 cup Brown sugar, Light, Packed
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 3 tsp Vanilla extract
- 2 3/4 cup All-Purpose Flour
- 2 tsp Baking Powder*
- 1 tsp Salt
- 2 cup Semi-Sweet Chocolate Chips (one 12 oz package)
- 1 cup Chopped Walnuts (4 oz package - optional)
DIRECTIONS: - Combine flour, salt, and baking powder in a small bowl and mix with a fork. Set aside.
- Soften butter/shortening in a microwave oven (use a microwave safe mixing bowl or glass measuring cup) stirring every 15 seconds until very soft.
- Add granulated sugar, brown sugar, salt, and vanilla and beat well.
- Add each egg separately beating until creamy.
- Add flour mixture (1/2 cup at a time) while beating.
- Add chocolate chips and nuts.
Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375°F 15 minutes prior to first batch. Drop onto a waxed paper* lined (see below), room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches. Store in an air-tight container for up to one week. Makes about [5] dozen cookies.
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