3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour, soda and salt; add to butter mixture, mixing well. Stir in chocolate chips.
Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 375 for 9-11 minutes. Cool cookies slightly on baking sheets, remove to wire racks to cool.
What I did differently from the recipe:
I halved it, but other than that I didn't change anything.
What I'll do differently next time:
Nothing.
Verdict:
Thumbs up! These are sooo yummy and not too sweet which means me and my sensitive teeth can have several! The thing I loved about these is everything came from the pantry. I had a craving and could make them immediately!
Printable version:
Ingredients:
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.
Combine flour, soda and salt; add to butter mixture, mixing well. Stir in chocolate chips.
Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 375 for 9-11 minutes. Cool cookies slightly on baking sheets, remove to wire racks to cool.
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