I love making different varieties of cookies, like Cranberry Pistachio White Chocolate Chip Cookies, Mini Strawberry Filled Lemon Sandwich Cookies, Citrus Butter Cookies, and Pumpkin Snickerdoodles. But then I realized – I haven’t actually made chocolate chip cookies! Insane, right? So I finally decided to go back to baking good ol’ traditional chocolate chip cookies, and I found an amazing recipe for it by Kristen over at The Pastry Affair. Now it incorporates 2 ingredients that I haven’t actually used before in chocolate chip cookies, shortening and molasses. According to Kristin, the shortening is what keeps the cookies nice and thick while the molasses keeps them insanely soft for several days.

Was she right?

ABSO-FREAKING-LUTELY! I’m not much of a thin cookie fan so I definitely enjoyed the depth of these cookies, and the softness inside these cookies sent me to the moon.

I’m so glad to have revisited a traditional cookie recipe. It definitely won’t be long until I make these again!

Soft and Chewy Chocolate Chip Cookies (adapted from The Pastry Affair):

Yields 36 cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 3/4 cup granulated sugar 
  • 3/4 cup brown sugar, packed 
  • 2 large eggs 
  • 2 teaspoons vanilla extract 
  • 2 tablespoons mild molasses or 1 tablespoon regular molasses
  • 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine the flour, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat shortening and sugars on medium-high until light and fluffy, about 2-3 minutes.

Beat in eggs, one at a time, until well combined.

Beat in vanilla and molasses until well combined.

Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Gently fold in the chocolate chips.

Drop tablespoons of batter onto prepared baking sheet.

Place into oven and bake until slightly golden at the edges, about 8-10 minutes.

Remove from oven and cool on a wire rack.

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