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Never Flat Chocolate Chip Cookies

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“Here's the recipe that will ensure you never again bake FLAT cookies! Recipe and tips from my Aunt. *NOTE: My Aunt swears by melting the butter & shortening for a "better texture", but I'm removing that from the directions because I don't like the results. She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake.”
READY IN:
22mins
SERVES:
24
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Combine the flour, baking soda and salt in a small bowl.
  3. In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
  4. Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
  5. Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
  6. Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
  7. Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
  8. OPTIONS-.
  9. If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
  10. DO NOT ever use margarine.
  11. Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.

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