Do you like your cookies flat and crispy at the edges? If so, this recipe is NOT for you! I like my cookies soft and poofy, barely done. I tried this recipe from Cooks.com and have been using it ever since. From what I’ve read it sounds like the softness comes from using half shortening, half butter, rather than all butter (or margarine). Some say, in the context of the great pie-crust butter vs. shortening debate, that the butter gives the cookie a better flavor, and I think they’re probably right. But, like I said, what I’m looking for is a soft and gooey cookie…
Soft Chocolate Chip Cookies
2/3 c. shortening
2/3 c. butter, soft
3/4 c. granulated sugar
3/4 c. brown sugar, packed
3 eggs
2 tsp. vanilla extract
4 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. pkg. semi-sweet chocolate bits
1 c. chopped nuts, if desired
Heat oven to 350 degrees. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool slightly before removing from sheet.