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Ingredients
- 1 c. butter-flavored shortening
- 3/4 c. sugar
- 1 c. brown sugar
- 2 1/4 c. cake flour
- 1 tsp kosher salt
- 1 1/2 tsp baking pwdr
- 2 x Large eggs
- 1 1/2 tsp vanilla extract
- 2 c. semisweet chocolate chips Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer
Directions
- Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream till light and fluffy. In the meantime, sift together the cake flour, salt, and baking pwdr and set aside.
- Add in the Large eggs 1 at a time to the creamed mix. Then add in vanilla.
- Increase the speed till thoroughly incorporated.
- With the mixer set to low, slowly add in the dry ingredients to the shortening and combine well. Stir in the chocolate chips.Refrigeratethe dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 min or possibly till golden and puffy, checking the cookies after 5 min. Rotate the baking sheet for even browning. Cold and store in an airtight-container.
- Yield: 2 1/2 dozen cookiesPrep Time: 20 min
- Cooking Time: 15 min
- Difficulty: Easy
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