These are the cookies that inspired my love of baking. The very first from scratch recipe I ever made were these classic chocolate chip cookies. That was in seventh grade, about nine years ago. I made them for my teacher to put in care packages to send to troops, and have been using this recipe ever since.
First, cream the butter and shortening together, the gradually add in the sugars and beat until light and fluffy.
Add in the eggs, vanilla, and chocolate chips. Most recipes add the chocolate chips last as a way to keep them intact and whole, however, I like to add them in at this stage so bits of chocolate and its aroma can be found throughout the whole cookie. Sift in the dry ingredients.
The batter should now look like this– try not to overmix!
I use an OXO ice cream scoop to help shape the dough. Usually I would scrape the top flat, but this round I wanted larger cookies and so am going with heaping scoops.
Drop them onto a parchment sheet or silicon mat. Make sure you space them out as they will spread out as they are baking.
They are done once they are golden on the top and slightly brown around the edges. They may look puffed in the oven but it will fall as it cools. The cookie should come out cleanly off the baking sheets. See this? Perfect.
I’ll be using these cookies to make ice cream sandwiches tomorrow! More to come later!
Classic Chocolate Chip Cookies
original recipe by Blessings + Good Food
makes 2 dozen cookies
1 stick unsalted butter, room temp
1/4 c shortening
1/4 c + 2 Tbsp sugar
1 c packed light brown sugar
2 Tbsp molasses
2 medium eggs
1 tsp vanilla
2 scant cups of all purpose flour
1 tsp baking soda
1/2 tsp salt
2 c semisweet chocolate chips
Preheat oven to 375 degrees.
In a stand mixer, beat the butter and shortening on medium speed until fully combined. Slowly add in the granulated sugar, and beat until light and fluffy. Add in the brown sugar and continue to mix until fully incorporated. Add the molasses, eggs, and vanilla and beat until well combined. Add the chocolate chips and mix on low speed.
Sift in the dry ingredients and mix until just combined. Using an ice cream scoop, drop the cookie dough onto parchment paper or a silicon baking mat. Bake for 10-15 minutes until the cookies are golden brown and slightly browned on the edges. Allow them to completely cool before transferring to a cooling rack.
The Kitchen Harvest 
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