Commercial-Style Chocolate Chip Cookies
These are just great cookies — oversize, thick but crisp outer edges with densely chewy centers. Best of all, they feature wonderful crackly tops and look like they were plucked out of a general store cookie jar. You can also make them smaller, but these large versions — about 3 inches in diameter — are dynamite. For a lighter, even more commercial-style texture, substitute 1/4 cup Golden Crisco to replace 1/4 cup of the butter.
From the story: Lunch Box Crunch
Cream butter with brown and granulated sugars until well blended. Stir in vanilla and egg. Fold in flour, baking soda, salt and last, chocolate chips.
Form dough into rounds slightly larger than golf balls and place 2 inches apart on baking sheets lined with parchment paper.
Bake at 350 degrees until just light brown around edges, 14 to 16 minutes (overbaking will make cookies hard). Cool on racks; cookies will crisp as they cool.
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