i did it my way

I know everyone was all abuzz about the NY Times recipe for chocolate chip cookies, but I didn't need to try it. Not only would all the cookie dough be gone before it ever hit the oven, but I also already have a favorite.


These puppies pack a double whammy--they have a somewhat crispy (but not break-your-teeth crunchy) edge and a fantastically chewy center that only good ol' shortening can provide. I know some folks are averse to consuming shortening, but I think it's downright essential in this cookie.

These are not for people who like a fluffy, cakey cookie, which is what I grew up eating (I love you and your fat cookies, Mammicus...). They're quite flat, but still strong enough to support the weight of all that chocolate goodness.


Speaking of chocolate, the type that you use is important too. This time around, I used a combination of semi-sweet and white chocolate chips, as well as some chopped up Hershey's Extra Dark Chocolate with Cranberries, Blueberries, and Almonds. Why not?


I don't know if chilling the dough for that half-hour really makes a difference, but it's just something I've gotten into the habit of doing. If nothing else, it helps the cookies from spreading ridiculously thin as they bake.

I'm sure you all have your favorite recipe for chocolate chip cookies. In fact, I've decided that a person's taste for them is as unique as her fingerprint. Until I stop stubbornly refusing to try a new recipe, this one shall remain my favorite.


I took about three dozen to work, and if it's any indication of their scrumptiousness (or perhaps my co-workers' gluttony), they were gone within three hours. This is no small feat, as there aren't that many people in this particular department, and it was 7 in the morning.

Chocolate Chip Cookies
(makes about 4 dozen 2-inch disks of drool-worthiness)

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar, tightly packed
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups miscellaneous morsels

In a large bowl, beat the butter with the shortening; gradually beat in the sugars until smooth. Beat in eggs and vanilla. Add the flour, baking soda, and salt, and beat into the wet mixture. Stir in the morsels and refrigerate the dough for 30 minutes.
Preheat oven to 375 degrees.
Drop dough by tablespoonfuls onto appropriate baking sheets. For best results, flatten to 1/2-inch thickness with a fork. Bake for 8 to 9 minutes or until the edges are golden and centers are still slightly underbaked. Let the little pieces of Heaven cool on the pans for 5 minutes. Transfer to wire racks to let cool completely. Eat at least three while still warm. They're always best that way.