Ingredients
| ⅓ | ⅔ | cup Shortening (⅔ cup = 127g by weight) – I prefer palm shortening. |
| ⅓ | ⅔ | cup butter (softened) (⅔ cup = 154g by weight) |
| ½ | 1 | cup Sugar |
| ½ | 1 | cup packed brown sugar (1 cup = 226g by weight) |
| 1 | 2 | Eggs |
| 1 | 2 | tsp Vanilla |
| 1¾ | 3½ | cups all purpose flour – this makes a softer cookie (3½ cup = 480g by weight) |
| ½ | 1 | tsp soda |
| <⅛ | ⅛ | tsp salt |
| ¾ | 1½ | cups Chocolate Chips (I prefer mini chocolate chips) |
Directions
– Heat oven to 375º.
– Cream butter, sugars, and shortning, add egg & vanilla and stir until just combined.
– add half of the dry ingredients, mix until combined, then repeat with second half of dry ingredients.
– Add chocolate chips and mix until evenly distributed, but as little as possible.
– Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.
– Bake 6-10 minutes or until light brown.
– Cool slightly before removing from baking sheet.
– When using a cookie scoop press cookies flat prior to placing pan in oven, bake 11-13 minutes for cookies this size.
*If baking on convection I’ve found that the cookie scoop sized cookies are finished in approximately 6-7 minutes at 375º.
adapted by Erica from Betty Crocker
These are Erica’s favorites!
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