This is a variation of a recipe
from Pillsbury's
Best Cookies Cookbook. If you choose not to use solid vegetable shortening, substitute
an equal amount of butter or margarine. The taste and texture of the cookies will be
different.
Servings:about 3 dozen cookies
| 1/2 c |
butter (softened) |
1 |
egg |
| 1/2 c |
solid vegetable shortening |
2 c |
flour |
| 3/4 c |
packed brown sugar |
1 tsp |
baking soda |
| 1/2 c |
white sugar |
1/2 tsp |
salt |
| 2 tsp |
vanilla extract |
12 oz |
chocolate chips |
1) Preheat oven to 375.
2) Cream butter, shortening, and sugars.
3) Add egg and vanilla. Mix until smooth.
4) Add the remaining ingredients (except chips) and mix until blended.
5) Stir in the chocolate chips.
6) Form dough into 1 inch balls, leaving 2 inches between balls on the sheet.
7) Bake 8-10 minutes, or until lightly browned.
8) Cool on the cookie sheet for a few minutes, then transfer to a cooling rack.
note:
If you have to use the same cookie sheet more than once, make sure you cool it down before
placing the cookie dough on it (we just run cold water on it to keep moving quickly). If
you use a hot sheet, it is very difficult to get consistent batches of cookies.
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