Briefcase on the Kitchen Table

Sometimes we get so wrapped up in all of the fancy, fifty-ingredient recipes, that we forget how hard it is to make something simple, like the perfect chocolate chip cookie. This recipe was actually a mistake. I love to talk to people while I bake but this can also mean messing things up! I accidentally added an ingredient not in the original recipe. See in the picture how the cookies are light and a little puffy? I added baking powder along with the called-for baking soda. The mistake ended up being a hit! The baking powder gives the cookies a wonderful texture! Please try! The original recipe comes from an old Betty Crocker cookbook… plus my mistake!

What you need 

1/2 cup sugar

1/2 cup brown sugar

1/3 cup softened buter

1/3 cup shortening

1 egg

1 teaspoon vanilla

1 1/2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

6-8 oz semi-sweet chocolate chips (it is important that they are semisweet because this recipe has a LOT of sugar so you need the bitter)

How to Make ’em:

Step #1: Preheat oven to 375°

Step#2: Put the flour, baking soda, and baking powder in a bowl and mix together with a fork or whisk to make sure it combines.

Step #3: Add the sugar, brown sugar, butter, shortening, egg, vanilla, and salt in to the bowl. Also important is that you mix this all with a spoon, NOT YOUR MIXER. If you overwork the butter and shortening, your cookies will turn out flat. Keep it simple; one bowl and a big wooden spoon.

Step #4: Once all of this is combined, add in the chocolate chips.

Step #5: Put “blobs” of dough on a nonstick or slightly greased cookie sheet (I like using parchment paper). You don’t need to roll them in to perfect balls or anything. Just put about two tablespoons of dough straight on to the cookie sheet(I just heap a normal cereal spoon and lob it on to the sheet).

Step #6: Bake for 8-10 minutes at 375° or until light brown around the edge.

Step #7: Let them cool (a little) and serve with milk!