This is a new recipe for me. I just tried it out tonight for the first time and thought I would share. Please use whatever your favorite chip is. I used a mix of semi-sweet and vanilla chips. The vanilla chips are colored orange for Halloween! These cookies are very rich and buttery and much like the cookies you would find at a coffee shop or deli. The options to change things are endless! You can add some chopped nuts (walnuts would be delicious!) and vary the amount of chips you add. I like a few bites without chips in my cookies, so I only added a cup.
Big Chewy Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter flavored shortening
1 cup packed brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
2 eggs
1 to 2 cups chocolate chips
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. If you prefer, you can grease the cookie sheet instead, although I highly recommend parchment paper.
Sift together the flour, baking soda, and salt. Set aside.
Cream together shortening, brown sugar and white sugar until well blended. Beat in the eggs and vanilla until light and creamy. Mix in the dry ingredients just until blended. Fold in the chocolate chips by hand. Drop dough onto cookie sheet 1/4 cup at a time and be sure to place three inches apart. Yes, 1/4 cup! These are called Big Chewy Chocolate Chip Cookies for a reason!
Bake for 15 minutes. The edges should be lightly browned. Do not overcook or your cookies will not be chewy. Let cookies cool slightly before transferring to wire racks to cool completely. Store in an airtight container.
Big Chewy Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter flavored shortening
1 cup packed brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract
2 eggs
1 to 2 cups chocolate chips
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. If you prefer, you can grease the cookie sheet instead, although I highly recommend parchment paper.
Sift together the flour, baking soda, and salt. Set aside.
Cream together shortening, brown sugar and white sugar until well blended. Beat in the eggs and vanilla until light and creamy. Mix in the dry ingredients just until blended. Fold in the chocolate chips by hand. Drop dough onto cookie sheet 1/4 cup at a time and be sure to place three inches apart. Yes, 1/4 cup! These are called Big Chewy Chocolate Chip Cookies for a reason!
Bake for 15 minutes. The edges should be lightly browned. Do not overcook or your cookies will not be chewy. Let cookies cool slightly before transferring to wire racks to cool completely. Store in an airtight container.
