In my opinion there is one dessert that is as perfect as perfect can be and that is a perfect chocolate chip cookie. It’s a versatile dessert that you can take to picnics, to parties, for a snack, and even to serve after a dinner party. Chocolate Chip Cookies are all American staple- but not all chocolate chip cookies are created equal. Some people like a crisp cookie, some like dark chocolate chips, others don’t like many chocolate chips,( I know, I don’t understand that either!) and then there is the ultimate perfect chocolate chip cookie. For me the perfect chocolate chip cooking is chewy, slightly crisp to bite into and then soft chewy goodness the rest of the way. Not too thick, but not thin either. After many years I have the audacity to say that I have finally perfected my definition of a chocolate chip cookie.
Backstory
A little backstory before the recipe. My grandma, Velma Marie, always had a cookie of some sort on hand, and I think the one and only time she ran out of cookies,( for only afternoon mind you,) she counted as one of the biggest failures of her personal life. For her homemaking was not only a profession but an art- one she took very seriously and a potion which she respected. But back to the cookies, she had primarily two varieties that were always on hand- chocolate chips cookies and ol’ Henry Bars. Her chocolate chip cookies were very good but usually more of the crisp variety. I remember baking cookies with her at a young age, listening to her tell me of when chocolate chips first came out and that her mother refused to buy them- they were too expensive and the Great Depression was way too fresh in everyone’s memories to spend money on something like chocolate chips! I started to play around with the cooking temperature to see what produced a softer chewier cookie, without getting it dry. I also talked my mom into getting milk chocolate chips instead of semi sweet- what a difference that makes too! The sweet milk chocolate lends the cookie a faint caramel taste.
While my cookies did start to earn a reputation in their own right they weren’t quite what I considered to be perfect. They tended towards dryness, and could come out a little flat. Then a little while ago I had an epiphany- cream cheese! Another cookie recipe that I sometimes make uses cream cheese and adds such creaminess to the cookie that I always end up eating wayyy too many! I decided to experiment and what I came up with is what I have since deemed the perfect chocolate chip cookie! Chewy, moist, creamy and slightly thicker than my old version, best fresh out of the oven but delicious anytime- especially when enjoyed with family.
Recipe
Velma’s Chocolate Chip Cookie Recipe *Tweaked
1 cup Shortening 2 Eggs
¾ Cup White Sugar 3 oz Cream Cheese
¾ Cup Brown Sugar 1 10 oz package of Milk Chocolate Chips
1 Teaspoon Vanilla 2&1/4 Cup of Flour
1 Teaspoon Baking Soda
Preheat the oven to 350. Soften cream cheese. Cream together all ingredients except for chocolate chips and flour. Add half of the flour, beat till combined, then add the rest of the flour. Stir in chocolate chips. Form cooking using at least 1 Tablespoon of dough per cookie. Bake at 350 for only 10 minutes. Let cool and enjoy!
*The cookie may not look quite done after only 10 minutes but if your oven is reliable to stay at a cooking temperature of 350 your cookie should be set and ready to eat after cooling.