Using shortening (butter flavored Crisco) instead of real butter may be frowned on by some, but shortening yields the chewiest cookies. If you prefer crisper cookies, using all butter is your best bet, and also provides the better all-round flavor. However, I've found that using 1/2 cup of butter flavored shortening and 1/4 cup real butter will offer the best of both worlds. The baking temperature and time also determine the outcome. Experimentation will help you find your own happy medium. YUM - these are really quite fabulous!
Ingredients:
3/4 cup butter flavored Crisco
OR - 1/2 cup butter flavored Crisco and 1/4 cup butter
1 cup packed brown sugar
1/4 cup granulated sugar
2 Tbsp. milk
2 tsps. vanilla extract
1 large egg
1-3/4 cup all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 cup semi-sweet chocolate chips
Options: 1/2 cup chopped nuts (walnuts or pecans)
Directions:Heat oven to 325 degrees F.
Beat shortening and brown & white sugars with electric mixer until fluffy. Beat in milk, vanilla and egg until well mixed. Sift flour, salt and baking soda together in a separate bowl. Stir into wet mixture until well blended. Stir in chocolate chips and nuts. Drop by rounded spoonfuls onto ungreased baking sheet (approx. 12 to a sheet.)
Bake at 325 degrees for 14 to 16 minutes, turning half-way - or until light brown and set. Do not over brown. Cool on a wire rack. Store in a covered container.
Baking 12 to 14 minutes will yield a chewier cookie. They may appear not quite set when you remove them from the oven - but if you let them cool for a minute or two on the cookie sheet, they will be easier to transfer to the baking rack & be chewier than those baked longer.
MaryJo - Had to stop by and see your recipe blog... it's very fun... I'm going to have to try some of them... I love to cook and finding something new to cook is always fun! I'll be stopping back to see what up... take care!!! Michelle (cousins) in California...
Posted by: Michelle | January 25, 2009 at 09:26 PM