This is my most requested recipe,
and so I decided to share it on GriggsDakota.
I do have a few tips and tricks, so I will share those with you. The recipe is at the end of this post.
Flour is an important ingredient in cookies.
In North Dakota, our flour is milled from hard red spring wheat which is grown in the state.
Different wheat yields slightly different flours, so if you live in a different area, my advice may not hold true.
In order to create a creamy cookie dough I use up to half cake flour in my cookies. I have made this conversion in all of my regularly used drop cookie recipes.
I don't sift the flour, but I do measure it carefully and level off the cup with the back of a table knife.
Creaming the fat and the sugars together also adds to the quality of the cookie. I use a cup of real butter and a cup of oil creamed with 1-1/2 cups white sugar and 1-1/2 cups light brown sugar. I then add four large eggs and beat the mixture until light and fluffy.
I have heard Martha Stewart say that kosher salt tastes better in baking, and who am I to argue? But I use table salt and it seems to work just fine.
The recipe calls for six cups of chips, that is three 12-ounce bags. If the chips come in 10-ounce bags, three bags are still enough chips.
I cover my cookie sheets with parchment paper.
For a nice large cookie, I use a scoop that is two inches in diameter.
If I want smaller cookies, I use one that is 1-1/2 inches in diameter.
Smaller cookies generally take a little less time to bake, so watch them.
Cookies like a little breathing room in the oven. Don't place them too close together.
If your oven has a convection setting, always use it for cookies.
Heat varies in ovens, eggs vary in size, and my Grandma told me to always bake one cookie all alone on a pan as a test. If it doesn't hold its shape, add a little more flour, stir it in, and try again. I did that for years until I learned what cookie dough should feel like. When I try a new recipe, I sometimes still follow her advice.
Momma Jane's Best Chocolate Chip Cookies
1 Cup Butter (room temperature)
1 Cup Oil ( I use canola oil)
1-1/2 Cup granulated Sugar
1-1/2 Cup light brown Sugar
4 large eggs
1 Tablespoon Vanilla
1 teaspoon Salt
2 teaspoons Baking Soda
3 Cups all purpose Flour
2-1/2 to 3 Cups Cake Flour
6 Cups Chocolate Chips
Cream butter, oil and sugars.
Add eggs one at a time. Beat until fluffy.
Add vanilla, salt and soda.
Add the flour and beat until mixed all the way to the bottom of the bowl. Do not over mix the dough.
Add the chips and mix just until incorporated into the dough.
Bake cookies on parchment covered cookie sheet at 350 degrees Fahrenheit for 8-10 minutes.
Momma Jane's Best Chocolate Chip Cookies are a favorite in GriggsDakota.