$0.19 each 85% savings save $114.54 yearly
I'm usually a "back of the chocolate chip bag" kinda girl when it comes to quick chocolate chip cookie recipes.
I know... zero points for originality.
HOWEVER. When I want the humble chocolate chip cookie to have the "WOW" factor, I go BIG with these over-sized, perfectly chewy, delcious chocolate chip cookies. I brought a double batch to a small church function the other day. Thirty-eight enormous, chocolate-laden, beauties that completely beat out their made-in-an-actual-bakery competitors in taste and cost effectiveness hands-down.
It was pretty amazing how fast they disappeared, even though there were less people (half of which were small children) than cookies. I'm not gonna lie... it felt like a huge compliment to see people leaving with more than one giant cookie in their hands, and kids shoving them in their mouths as fast as they could so they could have the approval of their parents to eat another. In the end, I had half a dozen recipe requests.
Prepare to be amazed.
Bakery-Style Chocolate Chip Cookies
(Note: I wash my pan between batches.)
1/2 cup shortening
1/2 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 beaten eggs
2 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups chocolate chips
Preheat the oven to 400 degrees.
With a large spoon, cream shortening, butter, and sugars together in a large mixing bowl. Mix in the beaten eggs and vanilla. Add the flour, baking soda, salt, and cinnamon, mixing until all ingredients are thoroughly incorporated. Add the chocolate chips, and mix once more. Dough will not be overly sticky, nor should it be dry and crumbly.
Using a spoon or cookie scoop, scoop out approx. 3 tablespoons worth or cookie dough, roll it into a ball in your hand, then flatten the dough into a thick, round "patty" approximately 2- 2 1/2 inches in diameter. Place on the cookie sheet 6 at a time.
Bake for 11-12 minutes, or until the middle of the cookies looks just barely dry, and the edges are light brown. Cool on a paper towel on the counter. (Helps them stay chewier than cooling them on a rack, and they won't continue to cook like they would if you let them cool on the baking sheet.)
Store in an air-tight ziplock bag to keep them softer longer.
~ Savings ~
48 oz. shortening - $4.28 = 227 T = $0.019/T = $0.0152
2 cups unsalted butter - $1.99 = 32 T = $0.062/T = $0.496
7 lb brown sugar - $5.05 = 264 T = $0.019/T = $0.228
10 lb sugar - $5.58 = 378T = $0.015/T = $0.180
1 dozen eggs - $1.79 = $0.150/egg = $0.300
8 fl. oz. imitation vanilla - $0.98 = 48 tsp = $0.0204/tsp = $0.041
25 lb flour - $6.78 = 94.5 cups = $0.071/cup = $0.213
16 oz. baking soda - $0.58 = 94.5 tsp. = $0.006/tsp = $0.006
26 oz. salt - $0.42 = 122.75 tsp. = $0.003/tsp = $0.0015
18 oz. cinnamon - $6.69 = 230 tsp = $0.029/tsp = $0.0145
12 oz. bag choc. chips - $2.38 = $0.074/T = $1.776
Total Recipe Cost: $3.41
Per Cookie: $0.19
1 dozen Great Harvest Bread Co. Chocolate Chip Cookies = $15.00
Per Cookie = $1.25
"Over a year" scenario:
Make Bakery-Style Chocolate Chip Cookies recipe 6 times = $20.46
Buy 9 dozen Great Harvest Bread Co. Chocolate Chip Cookies = $135.00*Money Saved: $114.54