[personal profile] minxybaby
Chocolate chip cookies is one of those fall back on recipes. As such, I thought it would be a good idea to add a tried and true recipe to my collection. These cookies are fantastic! They are soft, and remain so the next day if you store them right. Simple and delicious!

Chocolate Chip Cookies

Chocolate Chip Cookies

Yield: approx. 2 dozen cookies, but it will depend on the size of balls you drop. (I dropped about 1.5 tablespoon balls and got roughly 4 dozen cookies.)

    1 cup butter flavoured shortening
    3/4 cup white sugar
    3/4 cup brown sugar
    2 eggs
    2 teaspoons Mexican vanilla extract
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups semi-sweet chocolate chips

Preheat oven to 350°F (180°C). Grease cookie sheets.

In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.

Date: 2011-01-02 11:11 pm (UTC)
From: [identity profile] cha0sc0ntained.livejournal.com
Those look so good! I found an egg substitute that isn't a soy based product today. Cannot wait to see how it turns out!

Date: 2011-01-03 09:22 am (UTC)
From: [identity profile] pantboyandpig.livejournal.com
I can never male cookies without them turning into flat pancakes, your cooking always looks delisous (sp?) maybe I ought to give cooking with cups a real try

Date: 2011-01-03 06:02 pm (UTC)
From: [identity profile] minxy-baby.livejournal.com
Try it! One thing I didn't mentioned to you before, is that brown sugar is the only one that has a trick to measuring. It's always implied that you pack the brown sugar into the cup (as if making a sandcastle). And with all dry ingredients, fill to the brim, and then take a knife (I always use my finger lol) and swipe it across the top so that the cup is filled exactly to the top, nice and flat.
Edited Date: 2011-01-03 06:03 pm (UTC)



January 2011


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