The Best Chocolate Chip Cookies

Name: The Best Chocolate Chip Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 90-150 small cookies, 90 serving(s)
Ingredients: 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon cream of tartar; 3/4 teaspoon salt; 1 cup unsalted butter, room temperature; 5 tablespoons butter flavor shortening; 1 cup granulated sugar; 1 cup light brown sugar, firmly packed; 2 eggs, room temperature; 1 tablespoon vanilla; 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped into chunks; 5 ounces dark chocolate chips

Submitted by caffeine junkie

"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."

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Ready In:: 23mins
Ingredients:: 12
Yields:: 90-150 small cookies
Serves:: 90

ingredients

3 cups all-purpose flour
¹⁄₄ teaspoon baking soda
¹⁄₈ teaspoon cream of tartar
³⁄₄ teaspoon salt
1 cup unsalted butter, room temperature
5 tablespoons butter flavor shortening
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs, room temperature
1 tablespoon vanilla
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped into chunks
5 ounces dark chocolate chips

directions

Sift flour, baking soda, cream of tartar, and salt into a medium bowl. Mix well and set aside.
In a large bowl, cream together softened butter and shortening on low speed for 3 minutes.
Add granulated sugar and beat for 2 minutes.
Add light brown sugar and beat for an additional 2 minutes.
Blend in eggs one at a time, mixing well after each addition.
Mix in vanilla extract. On low speed, gradually add dry ingredients in 3 batches.
Fold in chocolate chunks and/or chocolate chips.
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.
Enjoy!