Here's a recipe for chocolate chip cookies using both butter and shortening, which often results in a thicker, chewier cookie:
Ingredients:
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup shortening
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups chocolate chips
Instructions
* Cream the fats and sugars: In a large bowl, cream together the softened butter and shortening until light and fluffy. Gradually add the granulated sugar and brown sugar, beating until well combined.
* Beat in eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
* Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
* Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
* Stir in chocolate chips: Gently stir in the chocolate chips.
* Chill dough (optional): For a thicker cookie, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much.
* Bake: Preheat oven to 375°F (190°C). Drop by rounded tablespoons onto ungreased baking sheets. Bake for 9-11 minutes, or until golden brown.
* Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
* For extra chewy cookies: Use more shortening.
* For crispier cookies: Use more butter.
* Add nuts: Stir in chopped walnuts, pecans, or macadamia nuts along with the chocolate chips.
* Spice things up: Add a pinch of cinnamon or nutmeg to the dry ingredients.
* Use different types of chocolate: Try semi-sweet, milk chocolate, dark chocolate, or even white chocolate chips.
Enjoy your delicious homemade chocolate chip cookies!
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