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| Light and Fluffy Chocolate Chip Cookies |
"I found an original recipe and adapted it to my taste. I love the fluffiness of this cookie. It's soft, not hard, and crunchy. I get so many compliments on this recipe!"
Ingredients :
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour, or more as needed
- 1 (11 ounce) package semisweet chocolate chips
Instructions :
| Prep : 10M | Cook : 24M | Ready in : 18M |
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- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
- Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
- Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.
Notes :
- Take cookies out of oven before completely done for a soft, not gooey cookie.
- Use chocolate pieces instead of chips, if desired.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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