I know it's a little complicated to use both white sugar, brown sugar, and corn syrup. I know it's weird to use both Crisco and butter. I know it's weird to brown the butter. But these cookies have a sweet, nutty caramel flavor and have crispy edges and a chewy center. This is it: my ultimate chocolate chip cookie.
- 2 C all-purpose flour
- 1 t baking soda
- 1 t salt
- 1/2 C (1 stick) browned butter (see step 1)
- 1 ice cube
- 1/2 C white sugar
- 2 eggs
- 1/2 C Crisco shortening
- 1 t vanilla
- 1 T corn syrup (Note that 1 T is 3 t)
- 1/2 C packed light brown sugar
- 1 C chocolate chips (semi-sweet)
- 1/2 C peanut butter chips
- Brown the stick of butter. It's easier than you'd think. For instructions on browning butter, click here. Note that adding hot butter to eggs will curdle them, so it must cool before joining the other ingredients. Once the butter has cooled slightly (no longer boiling), add ice cube and move around until it melts. This should drop the temperature enough, but there's no harm in letting it cool a few more minutes before adding it in Step 5. If you don't mind doing extra dishes, you might pour it out of the skillet and into a small bowl to accelerate cooling.
- Preheat oven to 325.
- In a small bowl, mix dry ingredients and set aside.
- Add white sugar and eggs to large mixing bowl. Mix until smooth. Add Crisco, vanilla, and corn syrup and mix again. Crisco will not fully incorporate, but should break into small pieces. Add brown sugar and continue to mix.
- Once brown butter has cooled (does not need to be room temperature, but should not be hot to the touch), add to mixing bowl.
- While continuing to mix, add dry ingredients, in small batches, until combined. Add chocolate and peanut butter chips.
- Drop heaping spoonfuls on cookie sheet, preferably with parchment paper or silicone baking mat.
- Cook at 325 for 18 minutes or until cookies are golden brown.