A long time ago, in a place far removed from where I am now, I used to be a cook in a Manor House for a family of Millionaires. It was a fabulous experience in many ways. I got work and live in a very beautiful environment, using the best ingredients and equipment.
I got to live in a very pretty English cottage set hidden in the corner of a Manor Estate and to stretch my abilities in the kitchen in amazing ways, and to experience a lifestye from the inside out that many never get to see, let alone experience.
This cookie recipe is one I have been baking for my family for many, many years, and it is one that I was directed to bake weekly when I cooked at the Manor. The Mr loved them. They had to be in the cookie tin at all times . . .
The staff loved them also. In fact I often had to double the recipe because as soon as the other staff smelled them baking, they would arrive in the kitchen for a sneaky biccie or two or three.
They were THAT popular. Yes, they were. And no small wonder . . .
Crisp edged and buttery, with a slight chew in the middle . . .
Abundantly filled with chocolate chips. Why ever be stingy with something like that? Can there ever be too many? (I like the Costco ones.)
Beautifully moreish on the first day, and the second day, third day . . . just any day.
My children loved it when I added plenty of raisins and toasted walnuts . . .
The Mr liked them plain with just the chocolate chips and perhaps some toasted pecan nuts . . .
I love them both ways, with just chocolate chips, or with chocolate chips and pecans, or which chocolate chips, raisins and walnuts. These are the perfect way to say I love you to anyone. Our next door neighbour has been extremely kind to us over these past few weeks. Half got send over for her and her son to enjoy.
Needless to say . . . she was in cookie heaven. And that is just one of many reasons I consider these the World's Best.
World's Best Chocolate Chip Cookies
Yield: makes 48
I like to call these the perfect chocolate chip cookie. Of course it depends on what your definition of perfect is in a cookie. If you are looking for buttery, crisp and stogged full of chocolate chips and nuts, then you are in the right place.
Ingredients:
- 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)
Instructions:
How to cook World's Best Chocolate Chip Cookies
- Pre-heat the oven to 190*C/375*F/gas mark 5. Lightly grease several baking sheets, or line with baking parchment. Set aside.
- 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.
- 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.
- 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.
- Bet you can't eat just one!
These are so, so, so good. Almost dangerous. Nowadays I don't bake them very often because there are only the two of us and I can't keep them out of my mouth. They do freeze well however. But do beware they are incredibly moreish. You have been warned.
Note - Don't be tempted to use only butter in these. You must use both shortening and butter. That is the only way they will be as crisp edged. I think they would be slightly greasy with just butter.
