top of page
  • Mary Kay

Hubby's Stuck on Chocolate Chip Cookies!

These are his FAVORITE!

So, my husband is a purist when it comes to Chocolate Chip Cookies. He likes them deflated and chewy - not crispy. And don't you dare mix chocolate chips with pumpkin, maple, lemon, peanut butter, chocolate dough, dark chocolate or any other flavor. He just wants chocolate chip cookies...with lots of semi-sweet chips. I can’t even get him to try dark chocolate even when I mention that they might be “better” for him.

Every time I make Pumpkin Chocolate Chip Cookies, Lemon Chip Cookies, Peanut Butter Chocolate Chip Cookies, Butterfingers, caramel, coffee, toffee…or any other combo with chocolate chip. My Hubby opts not even to try most of them. So, he’s not a very good taste tester for cookies other than Chocolate Chip Cookies. But, that’s okay. He knows what he likes.

Treat yourself to these "purist" chocolate chip cookies with a big tumbler of ice cold milk. They're great dunked in a hot coffee or enjoyed next to a cold coffee mocha latte. Any way you like, even after a big family pizza. Or bundle them into cookie sandwiches with a bit of frosting piped in between. Even ice cream set between them on a hot summer's day is a cool treat. Yum!

This recipe makes about 3 dozen larger cookies or 5 dozen smaller cookies.

Preheat your oven to 375F degrees a few minutes before you’re ready to bake.

Prepare your pans:

Line your cookie sheets with parchment paper. It helps keep the cleanup to a minimum.

Gather up your Ingredients:

1 C Butter, soft

½ C Shortening, white at room temp

1 ¼ C Sugar

1 ½ C Brown Sugar

1 T Vanilla extract

3 Eggs, room temperature

4 C Flour, separated

1 ½ t Baking soda

¾ t Salt

1 T Cornstarch

2 1/2 C Semi-sweet chocolate chips

1 C Semi-sweet chocolate chips for garnish

Mix it up:

- With an electric stand mixer, beat the butter, shortening and sugars together until creamy.

- Add the vanilla extract and eggs and beat until well combined. Set aside.

- In a separate bowl whisk together 3 ½ cups of the flour with the baking powder, salt and corn starch. Or put them in a sieve and shake into the web mix.

- Stir the wet and dry mixtures until well combined. I usually beat them together in the stand mixer for a minute, scraping down the sides a few times.

- If you feel the dough is too soft or thin, add the last ½ cup of flour a little at a time until it comes to the texture you like.

- Add the 2 ½ cups chocolate chips and stir in completely.

- Chill the dough a couple hours or overnight.

Time to bake the cookies:

- A few minutes before you’re ready to bake the cookies, preheat your oven to 375F degrees.

- Place the extra cup of chocolate chips into a small bowl or cup.

- Using a 2-3 tablespoon scoop for the larger cookies, scoop out a generous rounded dough ball.

- Before you plop the dough ball onto the baking sheet, press it into the cup of chocolate chips so the top half has extra chips on it.

- When you plop the dough ball onto the cookie sheet, press it down a little so the chips stay on top of.

- Repeat for the other cookie dough balls placing them 2-3” apart.

- Bake at 375F degrees for 9-11 minutes. I usually check them at the 8-minute mark and rotate the pan 180 degrees since my oven tends to bake a little hotter on one side than the other.

- Don’t be afraid to do a half minute extra. The first time I developed this recipe, I baked them for a total of 10 and a half minutes. Just right for Hubby.

These cookies will spread a little just like my hubby likes. So, they bake up flat, chewy and moist – not crispy. Just the way he likes them. Of course, I like them too, since I’ve never met a chocolate chip cookie I haven’t liked.

Hide the cookies, er, I mean, Store the cookies:

- Really, this is about storing these delicious chocolate chip cookies. But, sometimes you have to hide them in order to store and save them for a special event.

- They can be kept on the counter in an airtight container for up to a week...if they last that long.

- For the freezer they can be stored in an airtight container for up to two months.

- Or, label them as Peanut Butter Cookies, especially if people in your family do not like peanut butter. Or, label them as Limburger Cheese Cookies - that always keeps the cookie snitches out of the container.

I like a challenge when it comes to chocolate chip cookies since there are soooo many different ways to make them and such a variety of ways that people like their chip cookies. That's why I have more than one recipe on my website and blog. I like thicker, chewy chocolate chip cookies, crispy outside and chewy inside, crispy all the way through, flat and chewy, flat and crispy.

Just make sure you give me top quality chocolate chips with very good flavor because I will slowly savor every single bite. However you like your chocolate chip cookies, go ahead and make them that way. There’s no right or wrong way. The right way is YOUR way, so “Bake your own Memories!”

232 views0 comments


bottom of page