Cookies are the hardest dessert to scale down to size. Between trying to halve eggs and butter that melts and spreads too much without exactly the right amount of flour to hold it together, it takes months of recipe testing to achieve a cookie that doesn’t taste like you monkeyed around with the ingredients. I used to have an old version of chocolate chip cookies on my site that fell into this category. They were good, not great, but good enough to dunk in milk. I just wasn’t satisfied. My dad requested a cookie that tastes like the ones you buy at the mall. He’s pleased as punch with these cookies. Just ask my mom, who’s made them twice a week ever since I sent the recipe to her.
If you ask me if you can make this recipe with all butter and no shortening, I’m going to ask you to slap your mama. Cookies need shortening. They crave it. They need it for crispness, chewiness and fluff.
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons shortening
- ¼ cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla
- ½ cup + 2 tablespoons flour
- ⅛ teaspoon fine salt
- ⅛ teaspoon instant espresso powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup semi-sweet chocolate chips
- Preheat the oven to 375° and line a cookie sheet with parchment or a silicone mat.
- In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.
- In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
- Stir in the chocolate chips. Make 12 dough balls (roll them in your hand), space them evenly on the cookie sheet and bake for 8-9 minutes.