Chewy Chocolate Chip Cookies

• 3 cups all purpose flour (380g)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoon cornstarch
• 1/2 cup shortening (95g)
• 1/2 cup butter, room temperature (1 stick, 113g)
• 1/2 cup granulated sugar (100g)
• 1 cup light brown sugar, packed (215g)
• 2 eggs, room temperature
• 1 ½ teaspoon vanilla extract
• 2 cups mini semisweet chocolate chips (12 ounce bag, 340g)
• 4 ounce bittersweet chocolate bar used to coat the bottom of the cookies (optional)

Prepare the Dough

1. Combine Dry Ingredients: In a medium bowl, stir together the flour, salt, baking soda, and cornstarch.  Set aside.
2. Cream the Butter and Shortening: In a separate mixing bowl (use either a stand mixer or hand mixer), add the shortening and butter. Beat on medium speed for 30 seconds until smooth.
3. Add Sugars: Gradually add both sugars and continue beating until the mixture is fluffy and well combined (approx. 1 minute to avoid overmixing).
4. Add Eggs and Vanilla: Beat in eggs and vanilla extract to the sugar mixture. Scrape down the sides of the mixing bowl and mix again briefly to ensure all wet ingredients are fully incorporated.
5. Incorporate Dry Ingredients: Add one-third of the flour mixture and mix until just combined. (See tips below to avoid overmixing.) Add the next third of the flour mixture and mix until combined, scraping down the bowl. Add the final portion of the dry ingredients and mix just until incorporated.
6. Mix in Chocolate Chips: On low speed, stir in the chocolate chips until evenly distributed, or fold them in gently using a wooden spoon.
7. Chill the Dough (optional but recommended): Place the bowl of cookie dough in the refrigerator for 20-30 minutes to chill before scooping. After this time period, use a cookie scoop or tablespoon to form dough balls and place them on a parchment-lined baking sheet. Wrap the baking sheet tightly in plastic wrap and chill the dough for 48 hours. If refrigerator space is limited, chill the dough balls for a few hours, then transfer them to an airtight container.

Note: Chilling the dough for 48 hours enhances flavor and texture, but it’s not mandatory

Baking

1. Preheat the Oven: When ready to bake, preheat your oven to 375°F
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper. Place the chilled dough balls (or freshly scooped dough) onto the sheet.
3. Bake the Cookies: Bake for 8-10 minutes, or until the edges are light golden brown.
4. Cool the Cookies: Remove cookies from the baking sheet and transfer them to a cooling rack to cool completely

Coating the Bottom of the Cookies with Chocolate (optional)

1. Prepare Your Workspace: Line several cookie sheets with parchment paper, ensuring they fit in the refrigerator.
2. Chop the Chocolate: Chop a bittersweet chocolate bar into small pieces and place them in a microwave-safe bowl.
3. Melt the Chocolate: Microwave the chocolate in short 20-second intervals, stirring after each interval to prevent burning. Continue until there are no chocolate chunks remaining and the chocolate is smooth.
4. Coat the Cookies: Once the chocolate is melted, place a dab of melted chocolate on the bottom of each completely cooled cookie.
5. Spread the Chocolate: Use a knife or spatula to spread the melted chocolate evenly over the bottom of the cookie. Add more chocolate if needed. Then, place the cookie chocolate side down onto the parchment paper. The parchment paper will help create a flat chocolate bottom on the cookie.
6. Let it Set: Once your cookie sheet is full of chocolate-bottomed cookies, allow the chocolate to cool and harden in the refrigerator before peeling the cookies off the parchment paper.

Makes approximately 56 cookies (4.5 dozen)