See all 2 photos
See all 2 photos
Some prefer crispy, good for dunking. While other prefer, soft, and chewy. If you want a softer chocolate chip cookie, then just eliminate the shortening, and increase the butter, by 1/2 cup. Also remove them from the oven a bit sooner. After 10, or 11 minutes, so just the edges are brown.
Makes 3 1/2 to 4 dozen
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
1/2 cup (1 stick) of unsalted butter softened.
1/2 cup shortening
1 cup lightly packed light brown sugar
1/2 cup granulated sugar
2 1/2 tsp vanilla extract
2 tbsp milk, Vanilla soy, or oat milk
2 cups chocolate chips (can be either semi-sweet, or milk chocolate. Your choice. These cookies should be all about you. What you like. Not me)
Optional: 1 cup chopped nuts. (of your choice, if used)
Preheat oven to 350 degrees. F.
Combine flour, baking soda, and salt. Set aside.
In large bowl. cream butter, shortening, (if using) brown sugar, sugar, vanilla, milk, and eggs, until creamy. About 2 minutes
In 3 batches, add the flour mixyure, and mix together well. Stir in chocolate chips, and, if using, the nuts.
Drop the dough by regular teaspoon (not a measuring spoon, it’s easier with a regular spoon) on to ungreased cookie sheet about 2 inches apart. Bake for 10 – 12 minutes until edges are golden brown. Remove, and transfer, the cookies to a wire rack.
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