The BEST Chocolate Chip Cookie

We are a house divided when it comes to chocolate chip cookies. My husband loves these New York Times cookies, but I think this recipe is the best.

Of course, you can never have too many chocolate chip cookies recipes. Since they are the greatest cookie on earth.  

Just my personal opinion...

I based this off a recipe we used growing up. It's from an old church cookbook that my mom owns. I've made this recipe so many times I have it memorized. I made changes I thought were necessary to get the best cookie. I increased the amount of brown sugar because I think it adds the necessary moisture and flavor. I also use both baking powder and baking soda to get the best lift. Many times cookies spread out too much, are too flat, or too thick and look like little balls instead of cookies. Both ingredients added give the cookie the correct texture without being too thick or thin.

Ingredients

• 2/3 cup shortening
• 2/3 cup unsalted butter, softened to room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 cups unbleached, all-purpose flour
• 12 ounces semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees. In a medium bowl, combine all dry ingredients. Set aside.

2. Using a hand or stand mixer (or a bit of elbow grease), cream butter and shortening together until combined. About one minute. Add the sugars and cream for an additional 3 minutes or until the mixture is light and fluffy. Stir in the eggs and vanilla and mix until incorporated and fluffy. Stir in dry ingredients until combined, do not over mix. Fold in the chocolate chips.

3. Roll cookie dough into tablespoon size balls. Place on a cookie sheet lined with parchment paper, spacing them 2 inches apart. Bake for 8-10 minutes or until lightly golden around the edges. Let cool on the cookie sheet for 1-2 minutes. Move cookies to a wire baking rack to cool.

Yields: About 5 dozen cookies

From: Tasteful Cuisine and adapted from an old church cookbook recipe

Cappuccino Cake

Here is a quick post for an easy recipe. One evening, I came across this delicious recipe while watching "Lidia's Italy in America." This cappuccino cake, or "pie", is the perfect ending to any meal. It's very easy to prepare and can be done a day ahead. If you like coffee and chocolate, this is a dessert for you!

Cappuccino Cake
from Lidia's Italy in America

Crust:

12 chocolate graham-cracker sheets, crushed (2 1/3 cups)
3 tablespoons sugar
2 tablespoons instant espresso powder
Pinch kosher salt
5 tablespoons unsalted butter, melted and cooled

Filling:

1 quart coffee ice cream
1 cup heavy cream
1 tablespoon sugar
1/2 cup of sour cream

Preheat oven to 350 degrees.

In a food processor, grind together the graham crackers, sugar, espresso, and salt until fine. Add the melted butter and pulse until combined. Press the crumbs into the bottom and up the sides of a 8-inch pie plate. Bake the crust until set, about 10-12 minutes. Cool completely before filling.

Remove ice cream from the freezer to soften a bit. Using a stand or hand mixer, whip the cream and sugar until soft peaks form. Gently whisk in the sour cream until combined.

Spread the ice cream in an even layer in the cooled pie shell. Spread the whip cream evenly over the ice cream, add chocolate shavings if desired. Cover tightly with plastic wrap and freeze until cream is frozen, at least 4 hours or overnight. To Serve, remove pie from freezer and allow to set at room temperature for 10-15 minutes before slicing. Cut with a knife dipped in hot water and serve immediately.

*Note: The original recipe called for twice the whipped cream. I thought it sounded like too much so I halved it and I thought it was the perfect amount. Use your judgement though, if you like a lot of cream, double the amount of heavy cream, sugar and sour cream.