Dark Chocolate Chip Cookies

My husband said he was craving something sweet this evening and challenged me to make "the best chocolate chip cookie ever."

I knew just what I had to do — use the best dark chocolate chips and a combination of real butter and shortening. The butter adds flavor and makes a crispy cookie and the shortening adds chewiness. 

For the chocolate I used Callebaut Belgian chocolate chips. I prefer this brand because they are smooth and melt in your mouth. With other brands of dark chocolate I sometimes find I like the flavor but the chips don't have that creamy melt in your mouth consistency.

My favorite brand of dark chocolate chips.

The cookies came together fast and as soon as they were out of the oven and had cooled a bit, my husband had two in his hand.

"I give these a 12.5 out of 10," he said. Yeah! — Mission accomplished.

My happy husband.

Here's the recipe:

Dark Chocolate Chip Cookies

1/2 cup granulated sugar
1 cup dark brown sugar, packed
1/2 cup butter
1/2 cup vegetable shortening
1 tablespoon vanilla
2 large eggs
3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon sea salt
2 3/4 cup dark chocolate chips

Preheat oven to 350 degrees.

Cream together the butter, shortening and sugars.

Add the vanilla and eggs and mix again.

Add the salt, baking soda and flour and mix until well combined.

Add the chocolate chips.

Roll dough into 1 1/4 -inch balls and place on a parchment lined or nonstick cookie sheet 2-inches apart.

Cookies ready to bake.

Bake for 11 to 13 minutes or until golden brown. Let the cookies cool a bit before moving to a cooling rack.