Dangerously Delicious Chocolate Chip Cookies

Course: Dessert

Cuisine: American

Keyword: butter flavored shortening, chewy, chocolate chip, cookies, soft

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: dozen

A super soft, buttery-tasting chocolate chip cookie that will wow the whole family!

Preheat oven to 375°F if baking immediately (although a dough rest is strongly recommended).
Using a mixer, cream butter, butter-flavored shortening, white sugar and brown sugar on medium to medium-high speed for 3-5 minutes until mixture is pale and fluffy.
While your mixture is creaming, in a separate bowl, whisk together flour, baking soda and salt.
Add eggs and vanilla to creamed mixture and mix until fully incorporated.
Slowly add the flour mixture to the creamed mixture, mixing on low to incorporate.
Stir in chocolate chips by hand to avoid breaking up the chocolate chips.
Recommended for best flavor: If time permits, transfer dough to a bowl that can either be covered by a lid or plastic wrap, or transfer to a gallon-sized baggie and store in the fridge for 24 hours or overnight. Maximum flavor is achieved at 1 day but the dough will store up to 2-3 days.
Heat oven to 375°F. Scoop dough into 1 or 1 ½ Tablespoon-sized cookies with a cookie scoop or scoop with a spoon and roll into a ball. Place dough on an ungreased baking sheet about 2 inches apart.
Bake 1 Tablespoon-sized cookies for 8-10 minutes. Bake 1 ½ Tablespoon-sized cookies for 10-12 minutes. Fully-baked cookies will brown slightly along the bottom edge, but for maximum softness and chewiness, don't let them brown on top.
Let cool 2 minutes before removing to wire cooling rack.

Measuring flour: For this recipe, the amount of flour is important to how soft and round your cookies are. I prefer to measure by weight because it's easy! If you don't have a kitchen scale, be sure to use the spoon-in-and-level method for measuring your flour. Don't scoop the measuring cup directly into the flour or you may get more than you want.
To freeze cookie dough: scoop dough into 1 Tablespoon or 1 ½ Tablespoon sized balls using a cookie scoop (or scoop dough with a spoon and roll by hand) and place on a plate in a single layer. Place in the freezer for 4 or more hours. Remove from plate and store in a freezer bag or covered container for to 2-3 months.
To bake frozen cookie dough: Preheat oven to 375°F. Place frozen dough balls directly on ungreased baking sheets about 2 inches apart. Add 1 minute to usual baking times. Cool 2 minutes before removing to wire rack.
For maximum softness: Immediately out of the oven, these cookies will be crunchy on the outside and chewy on the inside. For maximum, allover softness, transfer completely-cooled cookies to a covered container and let rest at room temperature overnight or up to a day.