So, for a slight bit more health, I would personally go with natural raw cane sugar and a shy tbs of raw strap molasses for the brown sugar measurement with half coconut oil half butter and a slight bit more flour to compensate for the molasses wetness, for a slightly healthier cookie, lumpy, chewy and soft.I want to share a recipe for these Gooey Butter Cookies. That detracts for sure, where yes each bight into chewiness has a small enticing crisp, but fake butter taste…. (My daughter first made the recipe, and hers had enough flour, with just softened coconut oil, and the exact flour that the recipe calls for, resulting in an amazing cookie.) I bought crisco, to try that next but accidentally got butter flavored. Because the oil can vary, (my son melted it all the way, and his cookies turned out flat) Use slightly softened and do a test cookie to see if they need like a bit more flour. I see a few used coconut oil, we used half coconut oil and half butter for an amazing lumpy cookie. 4 ingredient no-bake peanut butter cookies.Double chocolate M&M cookies(my husband’s OTHER favorite cookies).If you liked this Chocolate Chip Cookie Recipe, you might also love these cookies: So if you’re still on the quest for the best chocolate chip cookie recipe, give this one a try and let me know how they turn out.Īnd maybe invite me over to try one for myself. The texture was perfect, the taste was divine, and I vowed to never go the all-butter route ever again.
They were fine, but I couldn’t believe I’d been so enraptured with this recipe.Ī few weeks later, I bought a tiny can of shortening at the grocery store and tried them again.Īnd this time, they were again, the best chocolate chip cookies ever. It’d been a while since I’d made these cookies, and while they were fine, both Bart and I commented separately that they weren’t as good as we’d remembered. Shortening is not my favorite thing, and I never use it except in this recipe.īut right after we moved to Arizona, I made these cookies when some friends came over for lunch and I hadn’t yet bought new shortening, so I just used all butter instead. One thing I don’t recommend, though, is skipping the shortening. Occasionally, I’ll sub out half the chocolate chips for mint chips instead, which is Bart’s favorite, or I’ll do half butterscotch chips and half chocolate chips. I know that it doesn’t actually matter how they look as long as they taste good, but it gives me an extra little bit of happiness to take them out of the oven and have them look like the chocolate chip cookie of my dream. The only complaint I’ve ever gotten about them is that last year we took a big bowl of this cookie dough up to a family event and made them fresh and Bart’s grandmother said, “Well, how is my store-bought dessert supposed to compete with THESE?!”Īnd not only do they taste incredible, but I love how gorgeous they are. I make these all the time and every single time, they’re absolutely perfect. Then I tried this recipe about seven years ago in Texas.Īfter a couple of false starts and adjustments to the flour levels, baking time, and temperature, they came out perfectly.Īnd I haven’t even tried another chocolate chip cookie recipe in the past five years. I wanted a crisp exterior with a perfectly-soft but not underdone interior, plenty of chocolate chips, and bonus points for looking pretty. And I REALLY love chocolate chip cookies.īut they are kind of like pizza – totally ubiquitous but hard to find a really stellar variety.įor years, I didn’t even attempt chocolate chip cookies, because I was disappointed every single time by flat crisp cookies with little chocolate chip mountains poking out of them or bready, dense cookies with no real flavor.Īll I wanted was the best chocolate chip cookie recipe that would turn out a no-failure version every single time.
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