Hello friends, it was our daughter’s birthday on the 18th (she’s 43). I’ve shared quite a bit about her over the years. She is a very successful business woman, she is a brain tumor survivor ,she is the mommy to 5 of our favorite people ( our five grandchildren ages 13-23) and so much more. Every year I ask her what she would like me to bake. A cake, cheesecake, pie, etc. this year she asked for chocolate chip cookies! Easy peasy! I hadn’t made them in quite a while so I looked through my recipes here and guess what…I’ve never shared my recipe. (smile) No problem, today I remedy that. I hope you will enjoy my chocolate chip cookie recipe.
I know there’s a recipe on the bag of the chocolate chips, and I’m sure I made that several times when I was a young mother but, over time I have created my own version.
What You Need
- 1/3 Cup unsalted butter
- 1/3 Cup shortening* ( I use Crisco baking sticks)
- ½ Cup Splenda Brown Sugar*
- ½ Cup Splenda *
- ¼ Cup granulated sugar
- 1 Egg
- 1 tsp. Maple syrup
- 1 Cup semi-sweet chocolate chips
- 1 Cup milk chocolate chips
- 1 ¾ Cups all-purpose flour
- 1 tsp. Baking soda
- 1/8 tsp. Baking powder
- Parchment paper
- Baking Sheets
- Wire cooling Racks (optional)
- Hand mixer (or stand mixer)
- Large mixing bowl
- Measuring Cup
- Large Spoon
- Rubber spatula
BEFORE YOU START Preheat oven to 375°. Line baking sheets with parchment paper.
LET’S MAKE IT! Add shortening and butter to bowl and beat using mixer until creamy and well combined (about 30-60 seconds). Add all sugars slowly and continue beating until well combined (about 2 minutes). Add maple syrup and egg and continue beating until well combined ( about 30-60 seconds)
Using a rubber spatula scrape all mixture off of the beaters or scrape beaters and bowl from stand mixer. Add both chocolate chips. Using a large spoon mix well to combine chocolate chips.
Add flour, baking soda, and baking powder. Using your spoon continue to mix all ingredients to combine, it’ll look a bit dry (“flour-y”) keeping going, until you form a large ball of dough.
Using a tablespoon, your fingers or a cookie scoop, form small loose dough balls (about 1 ½ inches in diameter) do not pack). Place about 2 inches apart on your parchment lined paper. Bake for 10-12 minutes check bottoms of cookies for golden brown color.
Makes 2 dozen cookies
KATIE’s TID BITS* *I used to use Crisco not baking sticks and brown and white sugar not Splenda. Try adding chopped pistachios or walnuts to the cookies when they come out of the oven (while they’re still hot)