After my first ever successful (as in not flat!) chocolate cookie chip recipe, I looked for another recipe to try to see if I would get another satisfactory result. And I did, with these cookies that have both semi-sweet and white chocolate chips. Recipe courtesy of Bev who posted it on recipezaar. I edited the procedure because it was quite confusing, and changed dark brown to light brown because that was what I had on hand and it turned out great anyway.
All the kids and the big boy (and me!) loved these cookies.
22 min | 10 min prep
36 Cookies
Ingredients:
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup sugar
1 cup light brown sugar, packed
2/3 cup unsalted butter, softened
2/3 cup vegetable shortening
2 large eggs
2 teaspoons vanilla
2 cups semi-sweet chocolate chips
1/2 cup milk chocolate chips
Instructions:
Place oven rack at the center. Preheat oven to 350°F degrees.
Whisk flour, baking soda and salt together; Set Aside.
Cream the sugars, butter, shortening, eggs and vanilla together using handheld mixer.
Mix in Flour Mixture into Creamed mixture just until blended.
Then Stir in chocolate chips.
Scoop out and drop onto parchment paper on cookie sheet about 2 inches apart. For into pyramids for thicker cookies.
Bake on center rack of oven 12-14 mins, until lightly browned and edges are set.
Remove from oven; wait about 2 minutes to firm up; transfer to wire rack to cool.
Note: You can reuse the parchment paper after you have removed the baked cookies.
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