World's Best Chocolate Chip Cookies

World's Best Chocolate Chip Cookies


  • 2/3 cup of butter (151g)
  • 2/3 cup of vegetable shortening (145g)
  • 1 cup of white sugar (191g)
  • 1 cup of soft light brown sugar, packed (201g)
  • 2 large free range eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 3 cups flour (420g) (may need more, if you think your dough is too stick, stir in up to half cup (70g) more)
  • 12 ounces milk chocolate chips
  • 6 ounces of semi sweet chocolate chips
  • 1 cup toasted and chopped pecan nuts (120g)
  • (Sometimes I like to add sultanas, 1 cup (151g) will do the trick)
  • (You would add them along with everything else)


  1. Pre-heat the oven to 190*C/375*F/gas mark 5. Lightly grease several baking sheets, or line with baking parchment. Set aside.
  2. Cream together the butter, shortening and both sugars until well combined and fluffy. Beat in the eggs, one at a time. Then stir in the vanilla. Sift the flour together with the baking soda, and salt. Stir this in, mixing all together well. Stir in the chocolate chips and nuts.
  3. Shape tablespoons of the dough into balls with your hands and place onto the baking sheets, leaving about 2 inches between each one. (The dough will be a bit sticky, but just keep washing your hands.) I like to roll mine into balls because it results in pretty uniform shaped cookies. You can just drop them onto the cookie sheets by the tablespoonful if you wish.
  4. Bake for 10 to 11 minutes, rotating the cookie sheet half way through the baking time. They are done when they are set and lightly browned on the bottoms and at the edges. Remove from the oven. Leave to cool for several minutes on the baking sheet, and then scoop off and finish cooling on wire racks. Repeat with remaining dough, allowing the cookie sheets to cool completely in between.
  5. Bet you can't eat just one!

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