Cook's Illustrated Chocolate Chip Cookies, I've been on a mission to try a few other chocolate chip cookie recipes. I realize that the ideal chocolate chip cookie is a very personal issue. Whether you like them crispy, chewy, buttery, salty, with chips, with chunks, or something completely different, your best friend or neighbor or spouse probably likes them differently. At the same time, I'm willing to bet that no matter what their preference, they won't turn down a chocolate chip cookie either. While I liked the Cook's Illustrated recipe, it wasn't MY favorite, and so here I am, back to the drawing board.
1. Preheat oven to 350F.
2. Add the sugars to the bowl of a large mixing bowl. Cream with the shortening until light and fluffy. Add the eggs on at a time, beating after each addition. Stir in the vanilla extract and molasses.
3. In a separate bowl, stir together the baking soda, salt, and flour. Slowly add the dry ingredients to the wet, mixing just until combined. Stir in the chocolate chips.
4. Drop tablespoons of dough onto a baking sheet. Bake for 8-10 minutes, until the top is lightly browned. Allow cookies to sit for 5 minutes on baking sheet before transferring to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for several days.