Carol Nash’s chocolate chip cookies


Carol’s cookies

  • 1 bag of good quality chocolate chips (I like the 60% cacao ones by Ghirardelli)
  • ½ bag of chocolate chunks (I use Nestle; mostly because I haven’t seen anyone else make them)
  • ½ bag of mini chocolate chips (again Nestle, for the same reasons)
  • ½ cup of softened butter
  • ½ cup of Crisco shortening
  • 1 cup of dark brown sugar (if you don’t have dark brown you can get the same flavor by adding in a tablespoon or so of molasses; it’s how they make brown sugar anyway…)
  • 1 cup of white sugar
  • 2 eggs
  • 2 tsps of vanilla bean paste (I use Madagascar brand; it’s pricey, but it lasts a while and gives a richer vanilla flavor in my opinion; plus those flecks of vanilla bean make the cookies look so inviting)
  • 2 ¼ cups of white flour
  • 1 tsp. salt
  • 1 tsp. baking soda

Preheat oven to 350 degrees.

  1. Assemble ingredients in measurements called for.
  2. Mix together the butter and shortening until they are thoroughly combined and creamy.
  3. Add in the sugars, and beat until light and fluffy.
  4. Add in eggs and continue beating on low speed until fully incorporated.
  5. Add in vanilla bean paste and stir to combine.
  6. Add in the flour (all at once), the salt, and the baking soda, and beat on very low speed until it’s all incorporated.
  7. Finally, stir in the chocolate chips by hand to make sure they are thoroughly incorporated into the dough.
  8. Line your cookie sheets with silicone baking mats or parchment paper. Don’t skip this step.  It makes a big difference in the quality of the cookie.
  9. Using a small cookie scoop, scoop up level amounts of the dough and place three or four in a row with four or five rows down. (I usually get 15 cookies on a full size edged cookie sheet).
  10. Put into the oven and bake for 11-13 minutes. Do not overbake the cookies because you’re going to let them continue to bake on the cookie sheet on trivets or racks for about 10 minutes or so before removing them to racks to cool completely. You have to use trial and error on this one because everyone’s oven is different, but you’ll know cookies are done when they’ve solidified and turned a light golden brown on the top, and the edges are definitely set. (NOTE: If you’re like me, once you close that oven door, you better set a timer or you’ll end up with extremely well-done cookies!) Once you figure out which time works best for your oven, stick to that time, and you’ll have perfect results every time, too.
  11. When cookies have cooled thoroughly, place into container of your choice. Leah always makes me put them into the freezer so she doesn’t eat the whole batch.  This only happens after we’ve eaten our share of warm, gooey ones first.