(Formerly known as Mike’s Chip Cookies, lol)
I never was satisfied with chocolate chip cookie recipes I tried, and constantly changed or modified them, and finally gave up and came up with my own… then changed it over a few years to become the recipe here. (I still tweak it a bit now and then…)
- 3 sticks unsalted sweet cream butter (actually I like it better with 1-1/2 sticks butter and 3/4 cups butter flavored Crisco.. but I never buy shortening because I just hate to use Hydrogenated anything… I am going to try my own rendered lard for part of this next, just for fun, lol)
- 1 cup dark brown sugar (kinda packed)
- 1 cup sugar
- 2 eggs (Farm fresh of course! 2 turkey eggs will work also, even though they are bigger, the yolk is similar sized. If you use Turk eggs, leave the milk the same!)
- 1-3/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda (slightly mounded is ok)
- 3/4 teaspoons salt (I use Kosher, or Pickling since that’s what I have for canning)
- 2 teaspoons Milk (helps the cookies stay moist for more than a couple days)
- 4-1/2 cups Flour (no, this isn’t gluten free… never tried that… )
- 1 Package of chips (12 oz) Chocolate, Butterscotch, Peppermint… or? (Not BBQ, silly Texans, lol) I use REAL Semi Sweet Chocolate Chips. The cheap store brands are made of who knows what, but they hardly even melt, and are kinda nasty, lol
Leave the butter out to soften. Nuking it is dangerous to the recipe, but I have been known to do that on occasion, when I must have cookies NOW. (Nuke for up to 5 or 6 seconds at a time, and poke with a fork all over to be sure it isn’t melting on the inside)
Preheat the oven to 375 F
Use a powerful mixer, mine is made for cookies, because I burned up a few before this… Buzz the butter to cream it slightly. Add in the eggs and milk, and mix. Add the sugars and mix it all in. Take 1/2 cup of the flour and mix into it the Baking Powder, Baking Soda, and Salt, then mix it into the butter. Add in the rest of the flour 1 cup at a time. Blend carefully not to cream it – leave it in small crumbles. Over mixing it will bog the blender and not help the cookie’s texture. Once the last of the flour has been mostly crumbed into the mix STOP and add in the chips, blend for a few seconds, then get the fork out and finish the edges and chips at the same time. Get 2 Air-bake cookie sheets (sure the other will work, but watch for too much browning on the bottom edges) Put about a 2″ roughly shaped ball of dough (a little bigger than a golf ball) and mush down to 3/4 inch thick (just a little mushed) with the fork. Put one sheet in and let it go for 10-12 minutes. Watch it for browning on the edges, if you see that through the window, and it’s over 8 minutes, pull it out and let it cool, while the second tray is baking. The rest of the trays will probably take 8-10 minutes, watching for the same browning. I try to pull them before the browning is obvious. They will still be pretty much white on top, more like shortbread. Let the cool for 5 minutes or so, remove them to a plate, and reload the sheet. Wash, Rinse, Repeat… You got it from there, lol.
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