I don’t believe I’m over stating it when I say these are the best chocolate chip cookies ever.
I affectionately call these “Tessa’s cookies” because the recipe comes from a former coworker named Tessa. She brought these to a work potluck once and then she was required to bring them to every following potluck. And then she gave me the recipe and I’m hooked.
They are the perfect mix of salty and sweet, jam-packed with chocolate chips. Plus they are firm around the edges and then soft and gooey in the middle. What more could you ask for from a chocolate chip cookie?
I’m not even going to give you the ingredient list for a single batch. No. I’m just going to double it outright. This makes a little more than 4 dozen cookies.
2/3 cup butter, softened
2/3 cup shortening (Crisco sticks)
1 cup packed brown sugar
1 cup granulated sugar
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
2 scant teaspoons salt
A little over 4 cups of chocolate chips
Coarse Kosher salt
Waiting for the butter to soften is the hardest part of this recipe. I usually cut it into smaller pieces and let it sit on my counter for awhile.
Preheat oven to 350 degrees. While the oven is warming up, cream together the butter, shortening, sugars, vanilla and egg until fluffy.
Sift together the flour, baking soda and salt (not the course salt).
Add sifted dry ingredients and mix until combined. I do them in shifts. A couple spoonfuls at a time.
Then you are going to need to fold in the chocolate chips. Do this by hand with a spatula and not with your mixer.
I bought the industrial sized back of chocolate chips from Costco. It was worth it.
Spread the chocolate chips throughout the mixture until all combine.
I use a tablespoon scoop so all the cookies are roughly the same shape and size.
Drop onto a greased sheet or nonstick foil. Do them all at once. I end up with four pans worth. You aren’t going to remove the cookies from the pans until they set up.
Sprinkle with the coarse salt. Then bake for 6-10 minutes. I’ve found the perfect time for me is 8 minutes.
Leave the cookies on the pan until they cool down! They set up on the pan and become firm yet soft.