This one is a basic, but has taken a lot of time to perfect. My brother wants to open a bakery one day, and he and I have been going back and forth for a long time trying to tweak the chocolate chip cookie recipe. This one may not be quite perfect, but it sure is close, and it’s the one I keep going back to.
1/2 C butter flavor crisco
1/2 C butter, very soft, but not melted
2/3 C packed light brown sugar
1/3 C granulated sugar
1/2 t vanilla extract
1/2 t almond extract
2 1/2 C flour
1 t salt
1 1/2 t baking soda
Preheat oven to 350°. Cream together shortening, butter, sugars, eggs & extracts. Just blend them until they’re smooth, don’t beat them into oblivion. Sift together dry ingredients. Now, for a lot of cookies, I just combine the dry ingredients without sifting and usually it doesn’t make that big a difference. In these cookies, it makes a difference. Sift. If you don’t have a sifter buy one! use a wire whisk to thoroughly combine all ingredients. Stir in desired amount of chocolate chips. I generally use three good handfuls in these, but you can use more or less to your taste.
Place cookies on a lightly greased cookie sheet and bake for 10-12 minutes. Remove from oven and immediately transfer to wire cooling rack.
I use a baking stone for these. Notice I didn’t say how big to make them? You can do anything with this recipe, from teaspoonfuls to 1/2 c. giant cookies. That’s why I love my baking stone (from the Pampered Chef), I can just increase the time a minute or two for giant cookies, and they still won’t burn on bottom or around the edges on my stoneware. And yes, I use the pizza stone. I love it. I’m not sure I’ve ever actually used it to make pizza. Pretty much I just bake cookies on it. Every Wednesday.