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Soft & Chewy Chocolate Chip Cookies

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Ingredients

Adjust Servings:
1 cup shortening
3/4 cup dark brown sugar, packed
3/4 cup white sugar
2 eggs (use large eggs)
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 - 1 1/2 cup semi-sweet chocolate chips

Nutritional information

163
Calories
75 g
Calories From Fat
8.4 g
Total Fat
2.6 g
Saturated Fat
13.2 mg
Cholesterol
102.5 mg
Sodium
21 g
Carbs
0.6 g
Dietary Fiber
12.6 g
Sugars
1.7 g
Protein
31g
Serving Size

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Soft & Chewy Chocolate Chip Cookies

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    Cuisine:

    used butter and they were amazing. Im impressed with how well they turn out. So soft and chewy and teen-approved. I would also use less white sugar next time. Definitely one of the best cookies I have ever made : )

    • 55 min
    • Serves 32
    • Easy

    Ingredients

    Directions

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    Soft & Chewy Chocolate Chip Cookies, Are you hoping to bake a slightly thicker, chewier cookie than the usual Tollhouse recipe? After tinkering with the classic, I pulled a tray of perfect cookies out of the oven They don’t spread as much as the Tollhouse variety, so they’re tender all the way through Don’t be scared off by the shortening that is used in place of butter: that’s what keeps these chippers so nice and soft Last night was the third time I’ve made them, and everyone who has eaten one comments that these are the best tasting, and looking, chocoloate chip cookies they’ve ever eaten I tend to agree!, used butter and they were amazing Im impressed with how well they turn out So soft and chewy and teen-approved I would also use less white sugar next time Definitely one of the best cookies I have ever made : ), Very soft and chewy, I guess I am just a sugarholic cause I thought they could be a little sweeter, I may add a little more sugar next time Great recipe


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees.grease a Cookie Sheet (use Canola Oil Pan Spray).

    2
    Done

    Combine the Flour, Baking Soda, and Salt in a Bowl. Stir Lightly.

    3
    Done

    in a Separate, Larger Mixing Bowl, Cream the Shortening, Brown Sugar and White Sugar Thoroughly. Crack in Eggs, One at a Time, Beating Well After Each Addition. Add Vanilla, Mixing Well to Combine.

    4
    Done

    Begin Adding the Dry Mixture to the Shortening Mixture. Add About 1/4 or 1/3 of the Dry Mixture at a Time, Thoroughly Blending Each Addition of Flour Into the Shortening Before Adding the Next.

    5
    Done

    If You Like a Hint of Cinnamon in Your Cookies, Add 1/2 Teaspoon Now (i Think Its an Excellent Addition: not So Much That Anyone Notices the Cinnamon Taste, but It Gives the Cookies a Little More Flavor). Stir in the Cinnamon.

    6
    Done

    Add the Chocolate Chips and Mix Into the Dough Until They Are Evenly Distributed.

    7
    Done

    Spoon Golf-Ball Sized Mounds of Dough Onto the Baking Sheet: I Make 12 Per Tray.

    8
    Done

    Bake in the 375 Oven For About 10 Minutes. Just in Case, I Would Check Them Once After 8 Minutes, and Allow Them Up to 12.

    9
    Done

    Remove from the Oven When the Cookie Centers Are Just Set but Still Soft, and the Edges Are Just Browning. Cool on the Tray For About 5 Minutes, Them Remove to a Cooling Rack If You Have One, Otherwise a Plate Will Be Fine.

    10
    Done

    Just Don't Stack Them on Top of One Another While They Are Still Soft!

    11
    Done

    Enjoy!

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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