That title has a double meaning. Let me explain.
First of all, these cookies never hang around for long. They're so good, their lifespan ranges anywhere from less than a minute to a few days at the maximum. They don't have a chance to get old!
As to the second meaning, there are very few foods that I can eat repeatedly and always enjoy. I'm the kind of person who gets on a kick and eats something routinely until I get sick of it, and then I don't want to see it again for a long time. I've found an exception to that rule with these cookies. I know what you're probably thinking--of course this is an exception, how could anyone get tired of cookies? Trust me, it's definitely possible, but with these, I find them to be delicious and satisfying every time I put a bite into my mouth.
This recipe comes from a very old cookbook, and it was given to me by my boyfriend's sister. It's the same cookie their mom made for them when they were young and it is unquestionably the best chocolate chip cookie I've ever eaten. I've made this recipe many, many times now, and it's interesting to note that while every batch differs in some way, they're always amazingly delicious. I still have a love for my own mom's chocolate chip cookies, but now that I'm a grown woman and actually have the ability to tweak and hone recipes, I've found one that suits me a little bit better. Sorry, Mammy, but don't fret--you're still my favorite giver of life.
Our Favorite Cookies
- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 ounces semisweet chocolate chips
Beat together the butter and shortening, then cream in the sugars.
Beat in the eggs and vanilla until light and fluffy; this will take a few minutes.
Carefully beat in the flour, soda, and salt until uniformly mixed, then fold in the morsels with a spatula.
Chill dough for at least 4 hours or overnight.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Drop or scoop dough in 1-ounce portions (about 2 tablespoons) onto prepared pan, leaving a couple of inches between each ball.
Bake 10-12 minutes, depending on your oven, or until just brown around the bottom edges.
Cool for a moment on pan, then transfer to a cooling rack to cool completely.