Baking can be a challenge for me. In general, I don’t like sticking to any recipe; I like adding more of one ingredient and less of another to make a dish my own. While this approach works fine with cooking, it doesn’t always work with baked goods. Baking is an exact science – too much or too little of any ingredient and the results can be less than stellar.

So, when I found this chocolate chip cookie recipe in the “Six Best Ever Chocolate Chip Cookie Recipes” feature in a recent issue of Midwest Living magazine I knew I had to try it out. It comes from Doughbox Bakery in Ohio, and I must say that it has become one of my all-time favorite chocolate chip cookie recipes. The first time I made this cookie recipe I followed the directions, and they were delicious. The second time, I used a little less oil and a little more butter and they just were not as good. Lesson learned!

The recipe makes a LOT of cookies, and if I bake them all I will eat them all. So, when I make a batch I freeze most of the batter. Its quite simple: lay parchment paper on a cookie sheet, drop spoonfuls of batter, freeze for an hour, remove the cookies and put into a storage container. Leave in the freezer until the mood for freshly baked cookies strikes. To bake, put frozen cookie dough onto a cookie sheet and bake for a few minutes longer than directed. Easy!

Doughbox Bakery Chocolate Chip Cookies

Ingredients

1 cup butter, softened
1 1/4 cup vegetable oil
2 1/4 cups packed brown sugar
1 1/2 cups granulated sugar
2 1/4 teaspoons baking soda
2 teaspoons vanilla
1 1/2 teaspoons salt
5 eggs
5 1/2 cups flour
4 cups semisweet chocolate chips

Directions

In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add oil, granulated sugar, brown sugar, baking soda, vanilla and salt. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Add eggs one at a time, beating on medium speed after each addition until combined. Add flour one cup at a time, beating on low speed and adding as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon until combined. Stir in chocolate pieces.

Drop dough by rounded tablespoons or by using a rounded #40 ice cream scoop 2 inches apart onto ungreased cookie sheets. Bake in a 350 degree F oven for 9 to 11 minutes or until edges are light brown and centers are set. Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool. Makes about 80 cookies.