Cody's Ultimate Chocolate Chip Cookies

Cody had somehow found and perfected the best chocolate chip cookie recipe in the entire universe.  
-Going for Four, Erin Nicholas, Feb 25, 2014

Cody’s Ultimate Chocolate Chip Cookies

Special thanks to

Joann Berggren, Donna Neels Harris, Laura Gamble and Stephanie Staton

for contributions to this recipe

1 cup butter, softened

½ cup butter flavored shortening

¾ cup sugar

1 ¾ cups packed brown sugar

1 ½ tsp instant coffee granules

3 large eggs

1 tsp vanilla

3 2/3 cups flour

2 tsp baking soda

1 tsp salt

1 (12 ounce) package semisweet chocolate chips

½  (6 ounce) package milk chocolate chips

1 (8 ounce) package toffee bits

Preheat oven to 375 degrees.

Mix butter and shortening until creamy.  Add sugars and beat until fluffy.  Add eggs one at a time, beating well after each addition.  Add coffee granules and vanilla and continue to mix.

In a small bowl, combine flour, baking soda and salt.  Gradually add flour mixture to creamed mixture, beating until well blended.  Stir in the chocolate chips and toffee bits.  Scoop ¼ cup amounts onto a cookie sheet about 3 inches apart.  Bake for 7-10 minutes or until lightly browned.  Let cool for 2 minutes before removing to a cooling rack.






*** and honorable mention goes to Stephanie Staton for her recipe for Cherry Chocolate Chip Cookies!  My hubby's new favorite :)

*Leave cherries out to make chocolate chip cookies.*

2 sticks butter (softened)
¾ Cup Dark Brown Sugar (Firmly Packed) - *I mix light & dark brown
sugar*
¾ Cup Granulated Sugar
1 TSP Pure Vanilla Extract
2 Large Eggs
2-¼ Cups All-Purpose Flour
1 TSP Baking Soda
½ TSP Salt
1 TSP Cinnamon
12 oz. Semi-Sweet Chocolate Chips
1 Cup Dried Cherries – *I use 5 oz. of cherries*

Preheat oven to 375-degrees.

If you get your ingredients to room  temperature you can mix the dough by hand, but life is much easier with a hand or stand mixer.

In a bowl, cream butter and both sugars until fluffy.

Add eggs and vanilla and beat until fluffy again.

In a smaller bowl, combine flour, baking soda, salt and cinnamon.

Slowly add dry ingredients to the creamed mixture. If the batter seems
wet and extremely sticky add more flour (About a tablespoon at a
time) until dough comes away from your fingers easily.

**The key is right amount of flour and dough not sticking to fingers.*

Once the dough is the right consistency, add the chocolate chips and cherries
and mix well.

Scoop dough onto a cookie sheet and bake for 10 minutes.

**I bake them for exactly 10 minutes. The cookies will finish cooking after you
take them out of oven.*

**Remember the dark brown sugar will make the cookies look much darker.

Cool on a sheet for a couple of minutes, and then transfer to a cooling rack.

** Notes from Stephanie