Wednesday, February 15, 2012

Chocolate Chip Cookies made with Crisco

This is a very tasty recipe especially if you are low on butter. The cookie is a littler richer, chewy and softer than ones baked strictly with butter.

  • 2 ½ cups all-purpose flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 
  • ½ cup real butter, at room temperature 
  • ½ cup shortening 
  • 1 ½ cups firmly packed brown sugar 
  • 2 teaspoons vanilla 
  • 2 large eggs 
  • 1 (12 ounce) package semi-sweet chocolate chips  
  1. Mix flour, baking soda, and salt in a small bowl.
  2. In a separate bowl, beat butter and shortening until creamy.
  3. Add sugar and vanilla and beat with a mixer on medium speed until well blended.
  4. Beat in eggs, one at a time, mixing well.
  5. Add flour mixture, and beat slowly to incorporate, then beat to blend well.
  6. Stir in chocolate chips and nuts.
  7. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
  8. Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.

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