chewy chocolate chippers

as you know by now, i’m definitely a soft and chewy chocolate chip cookie girl. i’m also really keen on using butter in most of my baked goods. so imagine my surprise when i decided to give this recipe a try. this recipe’s been sitting around unused for quite awhile, and i think it may have been from the crisco container, or some long lost recipe book touting the benefits of baking with crisco. in any event, yes, it’s got crisco in it. and now that crisco has gone trans-fat free, i’m not feeling too awful about using it instead of butter for this recipe.

the flavor of these cookies is good, and most importantly, the texture is rich and chewy. and they stay chewy the next day, if there are any cookies still hanging around by then!  give them a try and let me know what you think! and if you’re partial to nuts in your chocolate chip cookies, why not add 1 cup of chopped pecans or walnuts!

chewy chocolate chippers
3/4 cup crisco all-vegetable shortening (i used the convenient bars)
1 1/4 cups firmly packed light brown sugar
2 tbsp. whole milk
1 1/2 tbsp. vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 cups semi-sweet chocolate chips

1. heat oven to 375 degrees.
2. beat shortening and brown sugar with electric mixer until light and fluffy, about 3-4 minutes.
3. add milk, vanilla and egg. beat well until fully incorporated.
4. hand stir in flour, salt and baking soda.
5. stir in chocolate chips
6. drop by rounded tablespoons (i used the #40 zeroll scoop) approximately 2 inches apart on parchment lined cookie sheet.
7. bake for 10 minutes. do not overbake or they will not stay chewy.
8. cool 1-2 minutes on cookie sheet, then transfer to wire rack to let cool completely.
9. enjoy!
yield: about 30 cookies

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