What’s better than a fresh, warm, homemade chocolate chip cookie? Only a fresh, warm, DISNEYLAND chocolate chip cookie! You can bring a little Disneyland into your home any old time, by whipping up a batch of Chocolate Chip Cookies from Disneyland’s very own recipe!
Chocolate Chip cookies are the epitome of simple baking perfection… and they’re my favorite cookie to eat 😉 I’ve already made Disneyland’s recipe for my husband’s favorite cookie – Snickerdoodles – which were amazing. And tried the Chocolate-Dipped Shortbread recipe, which were extremely delicious and turned out to be my son’s favorite cookie. So I’ve been waiting a loooong time for my favorites!
Disneyland’s Chocolate Chip Cookie Recipe
|Make sure your pantry is loaded up
with all of these ingredients!
- 6 cups flour
- 2 tsp baking soda
- 2 tsp salt
- 1/3 cup butter
- 2 1/4 cup shortening
- 1 tsp vanilla
- 1 2/3 cup packed brown sugar
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 tbsp water or milk
- 4 cups chocolate chips
- Preheat oven to 350.
- Combine flour, soda, and salt in bowl.
- In other large mixing bowl cream butter, shortening, vanilla, and sugar. Add eggs and water, beat until fluffy… about five minutes.
- Add dry ingredients and combine only until well blended… about three minutes.
- Add chips and mix well.
- Drop by large spoonfuls.
- 6 scoops on a cookie tray, flatten and bake for 9-14 minutes until light golden brown.
|This is about 100 cookies –
and the first batch was already
in the oven at this point! I was
getting the rest of
the dough ready to freeze.
- Use a very large mixing bowl. You may notice, as I did, that those are some large quantities! I normally would have made a half recipe, but I wasn’t sure how I’d add 2.5 eggs, and I really wanted to taste the recipe as it was intended, so I went ahead and made the full recipe – make sure you have a very large mixing bowl, and when you add in the flour, start the mixer slowly each time!
- Freeze the extra dough. Since you probably don’t need many dozens of cookies in one day, bake how many you would like, scoop out the rest and freeze them until you are ready for more freshly baked cookies (add an extra minute or two or cooking time). I freeze them on a tray, then when they are nice and hard transfer them to a blastic baggie. And honestly, I’d rather have a freshly baked one anyway 🙂
- Smaller portions, faster baking time. The recipe says to use a large spoonful of dough and bake 6 cookies at a time, but I used my 1.5 inch scoop and fit 8 cookies comfortably on the pan, and were done nearer to the 9 minute mark, than the 14 minute time.
- Add less chocolate chips. The only thing I did differently than what the recipe called for, was adding 3 cups of chips instead of 4. My family likes more cookie/less chocolate (are we weird?). I think it was a good change.
|Frozen and ready for me to pop 4 on a
cookie sheet for our family dessert.
- Underbake to keep chewy. I found that right out the oven they were perfect, but the next day they were pretty crunchy. However if you slightly underbake them, they will stay chewy the following day.
Outcome & Opinion:
Overall, these cookies are fantastic! If I were to change anything the next time I make these, I might add more vanilla and salt. (I grew up on Nestle Tollhouse’ chocolate chip cookies, which have the same amount of salt and vanilla as this recipe does, but less than half the flour, sugar, etc!) However, I especially love the texture of these cookies, it is perfection – just the right amount of crispness on the outside, but are quite chewy and soft inside (that’s what shortening will do, vs. butter). I appreciate how thick they remained as well, but I prefer a thick chewy cookie to a flat crunchy one. Despite the large amount of ingredients, this was actually a very quick recipe to make and certainly easy to follow.
I (and my family) highly recommend this recipe; it’s tasty and makes us feel like we’re not too far from the magic!