Chocolate Chip Cookies
Try triple chocolate chips; use about 1/2 each of semi-sweet, dark and milk chocolate chips.
They are awesome!
Great way to use up chocolate candy bars leftover from summer S'mores.
Ingredients
- 1/2 c. butter, softened
- 1/2 c. shortening (Crisco butter flavored baking sticks)
- 3/4 c. white sugar
- 3/4 c. brown sugar
- 1 t. vanilla
- 2 eggs
- 2-1/4 c. unbleached all-purpose white flour
- 1 t. baking soda
- 1 t. salt
- 12 oz. pkg. dark chocolate chips or semi-sweet
- 1 c. chopped nuts (pecans or walnuts), if desired
Instructions
In a large bowl, using a mixer, cream butter, shortening, sugars, eggs and vanilla.
Add dry ingredients and by hand, mix well.
Stir in chocolate chips and nuts, if using.
I like to refrigerate the dough for a couple of hours before baking. Not necessary though, cold dough just produces a firmer cookie, not so flat.
Drop by level tablespoons onto parchment lined cookie sheets. If you don’t use parchment, do not grease cookie sheets.
Bake at 350 degrees for 9-11 minutes.
Cool cookies on wire racks lined with paper towel to absorb the grease.
NOTE: For a different style cookie, drop by teaspoons into mini muffin cups (use mini paper liners) and bake until done. Remove each one from pan and cool. Take a pastry tube filled with chocolate or white frosting (I use both) and make a star on top of each cookie muffin.