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The Best Chocolate Chip Cookies

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“Found in a cookbook by a friend, we tested it out using the smallest cookie scoop we could find, a 25 mm. They make the perfect size for munching and sharing! [This recipe makes A LOT of little cookies, so actual quantity is unknown] If dark chocolate chips are unavailable, substitute with the same amount of bittersweet or semi-sweet chocolate. Work times do not include refrigeration.”
READY IN:
23mins
SERVES:
90
YIELD:
90-150 small cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, baking soda, cream of tartar, and salt into a medium bowl. Mix well and set aside.
  2. In a large bowl, cream together softened butter and shortening on low speed for 3 minutes.
  3. Add granulated sugar and beat for 2 minutes.
  4. Add light brown sugar and beat for an additional 2 minutes.
  5. Blend in eggs one at a time, mixing well after each addition.
  6. Mix in vanilla extract. On low speed, gradually add dry ingredients in 3 batches.
  7. Fold in chocolate chunks and/or chocolate chips.
  8. Refrigerate batter for at least 2 hours. Scoop onto ungreased cookie sheets. Bake for 7-9 minutes in a preheated 325 degree oven. Cool on cookie sheet for 3 minutes before transferring to cooling racks.
  9. Enjoy!

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