Hankering for some homemade chocolate chip cookies, but not quite settled on re-making one of my go-to recipes, I decided to try King Arthur Flour's "favorite" chocolate chip cookie recipe. The recipe combines shortening with butter to produce crisped edge cookies with somewhat pliable interiors.
And the unexpected bonus of these cookies was how buttery their flavor was – yum! I don't know why they turned out this way, given the use of shortening (and not the butter-flavored version), but I look forward to remaking these over and over again.
I halved the recipe and used my trusty scale to measure the ingredients. The only slight inadvertent change I made from the original recipe was that I poured out a little too much egg from my container, so used approx. 21g of a lightly beaten egg instead of 27g (which would have been half of the large egg I used).
Otherwise, just followed the standard cream wet ingredients together, mix in dry approach, and then ready for the oven!
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