It's no secret among my friends and family that I can't make a decent chocolate chip cookie. No matter what recipe I try, and I've tried a ton, they all turn out like crepes with chips in them. Flat as pancakes. A foster mom, Lisa, did give me a recipe that worked, but it had a box of dry pudding mix in it and really stopped my nose up because I'm allergic to corn, and pudding is mostly cornstarch.
At retreat, Katy brought the best CCC's I've every had in my life. Thick, chewy, and soft. It's from a Dierberg's grocery store recipe booklet giveaway, but it's not on their website. I emailed Katy for the recipe earlier today, but haven't heard from her, yet. We're going to Darlene's for Thanksgiving dinner tomorrow and I was doing my cooking today. I made dressing, the green bean casserole, cooked some frozen corn, and peeled pounds of apples to cook. I looked in my stack of printed-from-computer recipes for Sallie's Stewed Apples from her and Laura's Vintage Kitchen Recipes blog. I pulled it out, but there was another sheet of paper stuck to it. It was a copy of the Thick and Chewy CCC recipe from Dierberg's that Katy used. I swear! I don't even remember how I got it or who from, but there it was. Like magic! All because I had some apples that were getting old and needed to be used. Thanks, Sallie.
I mixed them up and baked one sheet. I could tell after I added the flour that this dough was different. It was stiffer, just like my grandma's cookie dough.
The difference is replacing 2/3 of the butter with shortening and using more brown sugar than white.
Since this recipe was already published in Dierberg's recipe leaflet, Everybody Cooks, and given away free, I don't think there's a problem posting it with credit to them.
Dierberg's Thick and Chewy Chocolate Chip Cookie
4.5 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 3/4 c. packed brown sugar
3/4 c. white sugar
1 c. solid shortening (Crisco)
1/2 c. butter (1 stick), softened
3 large eggs
2 tsp. vanilla
2 pkg. (24 oz) chocolate chips
1 c. chopped nuts (optional)
Mix dry ingredients together. In a large bowl, beat sugars, Crisco, and butter together till light and fluffy. Add eggs and vanilla. Beat at low speed until well combined. Add flour mixture all at once and beat on low until just combined. Stir in chocolate chips (I used the mixer) and nuts. I don't like nuts in my cookies - I'm a purist.
Drop by heaping tablespoons (I have a scoop) onto a baking sheet. Bake 375 degrees for 9-10 minutes until edges are lightly browned. Cool on baking sheets for 1 minute. Cool completely on wire rack. Makes about 7 dozen.
NOTE: The cookies literally slid off the sheet. Not a crumb stuck. This is a double recipe from the chocolate chip packages. My Kitchen-aid mixer came in very handy.