If you're anything like me, you enjoy big, soft chocolate chip cookies, especially when they're warm, right out of the oven. There's really no substitute for that homemade taste. Truly, nothing out of a box can compare.
The secret that makes this recipe so tender is an extra yolk in the batter. Serve these cookies warm with a tall glass of cold milk.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 48 soft chocolate chip cookies
Ingredients:
- 3/4 cup unsalted butter, softened to room temperature
- 1/4 cup shortening
- 3/4 cup firmly-packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 12 oz. dark or semisweet chocolate chips
Preparation:
- Preheat oven to 350 degrees F. With an electric mixer, cream together butter, shortening and sugars until light and fluffy, about 3 minutes.
- Beat in egg, egg yolk and vanilla.
- Pour flour on top of batter, but do not beat in yet. Sprinkle baking soda and salt over flour. Beat on low speed just until a soft dough forms. Do not overbeat the dough.
- Stir chocolate chips into cookie dough. Drop chocolate chip cookies by rounded tablespoonsful onto ungreased cookie sheets (compare prices).
- Bake 8-10 minutes until the cookies are set and golden brown around the outside. The cookies will still be a little underbaked on the inside. Let the cookies cool on cookie sheets for 10 minutes (if you can wait that long!).
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