Never Flat Chocolate Chip Cookies Recipes

PERFECT (NEVER FLAT) CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 365 degrees.
• Cream butter until smooth, add sugars and cream again.
• Add eggs and vanilla and mix until combined.
• Add flours, salt, baking powder and baking soda, mix until incorporated, then mix in chocolate chips. (A stand mixer is recommended as the dough will be very thick).
• Scoop out dough and round into golf ball sized balls and place on cookie sheets.
• Bake 9-10 minutes until VERY light golden - do not overcook.
• Cool on baking sheet 3-4 minutes before removing to cooling rack.

NEVER FLAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine the flour, baking soda and salt in a small bowl.
• 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.
• Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
• Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
• 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).
• 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.
• OPTIONS-.
• 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.
• DO NOT ever use margarine.
• Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.