The World's Best Easy-To-Make Chocolate Chip Cookies

When I was 18 years old, mom gave me the recipe for our family’s super-secret chocolate chip cookie recipe. Mom’s cookies were always my favorite and were unlike any other cookies I’ve ever had.

Over the last 20 years, I’ve made this recipe hundreds of times, for myself and others. They’ve got quite a reputation. Here are some facts about these cookies:

• My wife once said she married me so she could have the recipe
• People have asked me to mail and ship cookies to them from across the U.S.
• Co-workers have fought over these cookies
• I host fun contests on Facebook where my friends can win a dozen cookies.
• People say I should go into business with this recipe.
• I’ve shared this recipe only 4 times in 20 years.

Some reputation, huh? I invite you to treat your mom to something that my mom has treated me to over the years. As an adult with two young kids, I’ve learned the more open you are to sharing, the better chance you have connecting with others and enriching your life.

Give this recipe a try and let me know what you think! (Chances are, these may be your new favorite cookies.)

Scott’s Super Secret Chocolate Chip Cookies

Yield: About 15 cookies

Prep Time: About 20 minutes

Ingredients:

• 1/3 cup butter-flavored shortening
• 1/3 cup butter - refrigerator temperature
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 1 egg - large
• 2 tsp. vanilla extract
• 1 1/2 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 oz. chocolate chips - refrigerator temperature

Directions:

1. Preheat oven to 375 degrees F.
2. Using an electric mixer, beat egg until well-mixed.
3. Add butter, butter-flavored shortening, vanilla extract, sugar and brown sugar and mix on low until ingredients are well-combined - at least 3 minutes. Tip: Cold butter is a key to making awesome cookies - it gives your cookies a structure and body that room-temperature butter simply cannot match..
4. Slowly add the flour and add the baking soda until ingredients are combined. Tip: Your dough should not be “sticky.” Keep adding small amounts of flour until your dough is a little dry.
5. Add in chocolate pieces. Tip: Dark chocolate gives the cookies a delightful bitter quality.
6. Drop dough in golf ball-sized drops on your cookie sheet for baking. Tip: Use an air-bake pan for the best cookies. Another tip: Smooth, rounded drops make for boring cookies. Make those drops messy - the combination of browned ridges and gooey cracks makes for an interesting cookie.
7. Bake in the oven for 8-10 minutes. Tip: If you use a convection oven, your baking time will vary.
8. Transfer your new awesome cookies to a wire rack for cooling.

Nutrition Information:

They’re cookies. Please consume in moderation. If you eat them late at night like I do, expect to stay up for awhile because of all the sugar.

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