This past weekend, I went to San Diego to visit some friends. Being me, I asked what I could bring and it was suggested that I bring chocolate chip cookies. Now, my memories of chocolate chip cookies when I was growing up are very fond. They are my favorite cookies and my mom made THE BEST version. They were light, incredibly fluffy, and always best served out of the oven.
I began making my cookies and followed the recipe on the back of the Trader Joe’s chocolate chip bag and my mom’s instructions of refrigerating the dough for 1-2 hours before baking the cookies. I then carefully placed 12 1 TBSP balls of dough on a cookie sheet and left them to cook for 8 minutes. I came back to find, once I removed the cookie sheet from the oven, one very large, thin cookie. I tried again and had the same result. The cookies had been placed too close together and had spread into one large cookie, so for the remainder of the dough, I placed 8 1/2 TBSP balls of dough on the cookie sheet. Finally, they came out as individual cookies. One problem solved.
The next problem wouldn’t be solved this time around. The problem was incredibly thin and flat cookies. Since I always had fluffy cookies growing up, I was not happy with the result. Sure, the cookies tasted amazing, but I didn’t like how they looked. Not one of my friends seemed to mind the thin cookies, but I was determined to find the reason. I called my mom and she said:
- It took her years to perfect her chocolate chip cookie recipe, so don’t be frustrated
- Use Nestle chocolate chips
- And most importantly, use half butter and half shortening / Crisco (1/2 Cup each). This combination is the perfect combination for fluffy, not thin, cookies
I’ll test out this theory the next time I make chocolate chip cookies, but as the old saying goes, “Mom knows best,” I definitely trust my mom’s tips!
Come back later this week when I give you a few recipes for a few different versions of chocolate chip cookies!