Crispy Chocolate Chip Cookies
From elle 17 years ago
- 20 minutes to make
- Serves 48
These are the only chocolate chip cookies I make. I use half butter and half shortening. I know, purists like all butter, but I find that with all butter, they get too flat, and they don't get crispy, the way we like them. Read more So they still taste buttery this way, but we get the texture we like from the shortening. Please try to use the Ghirardelli chips, they really do make a better cookie. They stay creamy, even days after the cookies have been made. See less
Ingredients
- 1/2 cup butter, softened shopping list
- 1/2 cup shortening shopping list
- 3/4 cup sugar shopping list
- 3/4 cup brown sugar shopping list
- 2 eggs shopping list
- 2 tsp vanilla shopping list
- 2 1/4 cups unsifted flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp salt shopping list
- 2 cups Ghirardelli semi-sweet chocolate chips shopping list
- 1 cup chopped walnuts or pecans (optional) shopping list
How to make it
- Heat oven to 375º F.
- Stir the flour with baking soda and salt, then set aside.
- In large mixing bowl, cream butter and the shortening with the sugar, brown sugar, eggs and vanilla.
- Blend the dry mixture into creamed mixture.
- Stir in chocolate chips and nuts (if desired).
- Drop by tablespoon onto ungreased cookie sheets.
- (I use parchment paper for baking on).
- Bake at 375º F for 9 to 11 minutes or until golden brown.
- Cool on baking sheet for one minute, then remove to cooling rack.
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