It started in high school … my quest for the perfect chocolate chip cookie recipe. I searched for a recipe that produced Mrs. Field type cookies. You know, chewy on the inside but with a little crunch on the outside. The Toll House cookie recipe left a bit to be desired, in my opinion. The cookies from that recipe were flat and lifeless. I wanted a recipe that created a pretty, well-mounded cookie that wasn’t dry. After many years of trial and error, I finally found the secret to a pretty cookie with just the right texture and great taste!
When I make chocolate chip cookies, I prefer to make them bite-sized. They’re cute, and you can eat a few without feeling guilty. And the secret? The secret is in the shortening and sugar. It took a lot of trial and error with recipes just to figure that out!
The recipe I’ve tweaked uses a critical ratio of brown sugar to white sugar. My recipe uses twice as much brown sugar as it does white sugar, which provides a nice, chewy texture and flavor to the cookie. My recipe also calls for both butter and shortening. A little bit of shortening greatly improves the way the cookies turn out so don’t substitute all butter for the little bit of shortening.
And since these chocolate chip cookies are petite in size, I use mini semisweet chips as opposed to full size. They just work better with the smaller cookie. I’ve also slightly reduced the number of chips in the recipe since I like more dough and less chocolate chips.
When it comes to flour, you can choose from 2 options. Less flour (2 cups) provides a flatter cookie like you see on the right. Increase the flour by almost one-fourth cup and you get a more rounded cookie like you see on the left. The taste turns out the same.
Another secret is to bake the cookies for a little less time than is required. Bake them too long and they come out hard. I take them out of the oven just when the edges start to brown … they look like they’re not thoroughly cooked but you leave them to cool on the cookie sheet and they continue to bake a bit. Taking them out of the oven at the right time is critical to their chewiness.
I have this French baguette board and the cookies fit just perfectly all the way down. Great for a photo shoot. I have to remember to serve them on this board sometime when company is over for dinner. Now that you know my secrets to what I think is the perfect chocolate chip cookie, I’ll share the recipe that I’ve tweaked over the years. If you decide to make them, I hope you’ll let me know how they turn out!
Miniature Chocolate Chip Cookies
2/3 c. butter, softened
1/3 c. shortening
1 c. packed brown sugar
1/2 c. granulated sugar
1 t. vanilla
2 c. OR 2 1/4 scant c. flour (use 2 cups for a flatter cookie – use 1/8 to 1/4 cup more for a fuller cookie)
1 t. baking soda
1 t. salt
2/3 of a 12 oz. package miniature semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl, cream together the butter, shortening, and sugars. Beat in the egg and vanilla. Combine the flour, baking soda and salt and then stir into butter mixture. Mix well. Stir in the chocolate chips. Drop by 1/2 teaspoonfuls onto baking sheet. For miniature cookies, your dough for each cookie should be no more than 1 inch in diameter. If you used the option for added flour, the mixture might be a bit crumbly. You can use your hands to scrunch the cookie dough together. Bake for 6 to 7 minutes (depending on your oven). For the first batch, check the cookies after 5 minutes of cooking, and then every minute thereafter to get the timing just right. Remove the cookies from the oven just as the edges start to brown. The cookies will look like they aren’t quite done but they’ll continue to bake on the cookie sheet after removing them from the oven. Allow to cool slightly and then transfer them to a cooling rack.
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