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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bakery-Style Chocolate Chip Cookies Recipe

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This recipe for Bakery-Style Chocolate Chip Cookies is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup shortening
1/2 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 eggs, beaten
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 cups chocolate chips
Directions:
Directions:
Preheat oven to 400º.
With a large spoon, cream shortening, butter and sugars together in a large mixing bowl. Mix in the beaten eggs and vanilla. Add the flour, baking soda, salt and cinnamon; mixing until all ingredients are thoroughly incorporated. Add the chocolate chips and mix once more. Dough will not be overly sticky, nor should it be dry and crumbly.
Using a spoon or cookie scoop, scoop out approximately 3 tbsp. worth of cookie dough, roll it into a ball in your hand, then flatten the dough into a thick, round "patty" approximately 2 to 2 1/2" in diameter. Place on the cookie sheet 6 at a time. Bake for 11-12 minutes, or until the middle of the cookies looks barely dry, and the edges are light brown. Cool on a paper towel on the counter. (This helps them to stay chewier than by cooling on a rack, and they won't continue to cook like they would if you let them cool the baking sheet). Store in an air-tight ziplock bag to keep them softer longer.
Number Of Servings:
Number Of Servings:
18-20
Personal Notes:
Personal Notes:
I wash my pan between batches.

 

 

 

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