You all know that when you’re having a bad day, all you want to do is curl up under a blanket and eat some comfort food, and shut the world out for a few minutes. If you’re like me, you’ll want to have tea or hot chocolate with a novel + CHOCOLATE CHIP COOKIES. Or, if you’re into video games, that + CHOCOLATE CHIP COOKIES. Obviously, I can’t make these statements for you….but you know you want some gooey, soft chocolate chip cookies that will melt in your mouth.
This recipe was passed from my boyfriend’s mum to me, and before that, from her mum (nana) to her, and from a friend of the family’s to nana. I have never had a more soft and chewy chocolate chip cookie than from this amazing recipe. The cookies are moist and absolutely delicious! The caramel is, of course, optional.
Use a small cookie scoop to get the best sizing for these cookies (about 1 inch diameter). I use stoneware for baking the cookies, which doesn’t require parchment paper though if you just have cookie sheets, I definitely recommend putting down parchment paper that is the length and width of the sheet.
Here’s the secret of these cookies: shortening + brown sugar.
The combination of butter (or margarine) and shortening, plus the copious amounts of brown sugar, create a mouthwatering and addictive soft, moist, and chewy cookie for everyone to enjoy. If you hold a few chocolate chips back, you can place them on top of the dough on the cookie sheets for more chocolate on top.
Other dessert recipes:
Oatmeal Chocolate Chip Cookies
Brown Sugar Cinnamon Peach Pie
Sweet Potato Brownies
Strawberry Lemonade Layer Cake
The Most Delicious Soft & Chewy Chocolate Chips Cookies (with caramel!)
Look no further for your favourite chocolate chip cookies! Moist, soft and chewy, there is no other cookie that is comparable.
Ingredients
- 2/3 cup shortening
- 2/3 cup butter/margarine
- 1 cup cane sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups flour, all purpose
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups chocolate chips, semi sweet
Caramel Sauce (optional)
- 1 cup brown sugar
- 6 tbsp butter/margarine
- 1/2 cup heavy cream can be subbed with 2% milk + a bit more butter
- 1 tbsp sea salt optional
Instructions
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Preheat the oven to 375 F. If you have a convection setting on your oven, set it to convect. While the oven heats up, cream together shortening, butter, and sugars on a medium mixer speed. Add the eggs and vanilla extract. Sift the dry ingredients in and mix together all ingredients just until combined except for the chocolate chips. When everything is combined, fold in the chocolate chips with a spatula. Hold a bit of the chocolate chips back.
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Use the cookie scoop to evenly place dough on stoneware tray or cookie sheets with parchment paper about 1 inch apart (at least). The cookies will flatten out and will need enough room to spread. Place the cookies on the tray, add a few chocolate chips to each dough clump and let bake for 8 to 10 minutes. Convection ovens will take a little less time than regular oven settings! Bake until flattened and very slightly golden + firm. Let cool and drizzle with caramel.
Caramel Sauce (optional)
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In a saucepan, set the heat to medium and pour sugar in even layer over the bottom. After it begins to melt, begin to whisk the sugar and add butter - continue to whisk until it is all combined. Remove from heat.
Pour in cream and salt, and mix until thoroughly combined. Sauce will take about 10-15 minutes in total.
Recipe Notes
If you prefer softer cookies, ensure that you take out the cookies from the oven immediately after they flatten and look firm. Once they are browning, they are already going to come out a bit harder. Remember that when the cookies cool, they can harden a little so you'd rather cook it a bit less!
