I’m making cookies for my sister’s upcoming wedding.
I debated doing this recipe that I made a few years ago for my other sister’s wedding…
But this year, I decided on the classic chocolate chip that we have grown up with.
I tested a batch out at my sister’s apartment. One hand mixer, one worn-out baking sheet, and a whole lotta love.
Maybe it’s the fact that Laura is having the reception in the yard of our childhood home. Or the fact that I’ve known this recipe by heart for years. Either way, using this one just feels right.
Tastes just like home.
And these cookies are really really good.
Chocolate Chunk Cookies
- ½ cup (1 stick) margarine
- ½ cup Crisco (vegetable shortening)
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 3/4 cup all-purpose flour (whole-wheat pastry flour works too)
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1 cup chopped good-quality bittersweet chocolate (or chips)
- 1 cup chopped semi-sweet chocolate (or chips)
- Preheat oven to 375 degrees.
- Cream together margarine and Crisco. Add sugars until well-blended and smooth.
- Add eggs. Slowly add in the flour, salt, baking soda and vanilla. Mix until combined.
- Add chocolate or mix in with a spoon.
- Use a cookie scoop to scoop dough on cookie sheet. bake for about 8-9 minutes, until they look just about done. Rotate the cookie sheets half-way through for even baking.
- Let cool on the sheet before removing (they continue to bake on the sheet)
BAKING TIPS: To make them extra soft and not too hard, take them out of the oven right before they look done. They will continue to bake as they cool.
Also, I add a few more chocolate chunks to the top of the cookies halfway through baking. Right when they are done baking, you can use a spatula to re-form the cookies to make sure they are all circles and uniform.