*Taste best when made while listening to Delta Blues tag radio on Last.fm, guaranteed! ;D
The Best Chocolate Chip Cookie (from The Dessert Bible by Christopher Kimball)
Makes 20 large cookies (I got 2 dozen cookies using a #30 scoop)
1/4 cup Crisco
8 tablespoons (1 stick) unsalted butter, softened but still firm
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg white
2 teaspoons vanilla extract
2 cups plus 2 tablespoons all-purpose flour (Anyone else surprised by the measurement being given in cups instead of weight? So unlike Mr. Kimball!)
1/4 teaspoon baking powder
1/8 teaspoon salt
10 oz. chocolate chunks (I used three different kinds of semi-sweet/dark chocolate. Next time I'll use a mix of milk and semi-sweet chocolate.)
Preheat oven to 375 degrees*. In a medium bowl beat the Crisco and butter until fairly smooth. It’s okay if there are some bigger chunks. Add the sugars and stir until well blended. Add the egg, egg white, and vanilla and beat until smooth. Add the flour, baking powder, and salt and mix together until smooth. Add the chocolate and mix until just combined.
For large cookies, place heaping tablespoons of dough on the paper with 1 1/2 inches between the outer edges of the balls of dough. Bake for about 12 minutes, or until tops are lightly browned. Rotate pan front to back halfway through baking; do not overcook. Repeat until all the dough has been baked.
*My recommendation is to preheat the oven to 350 degrees and adjust an oven rack to the upper-middle position. (If you only have 3 positions in your oven, use the middle rack.) When I baked my first pan on the middle rack, the bottoms browned much faster than the tops. I also suggest slightly flattening the scoops of dough before they go into the oven. At 350 degrees, these cookies will bake in 14-15 minutes.