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My review
Light and Fluffy Chocolate Chip Cookies
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Jessica Smith
"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!"
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Ingredients
18 m servings 238Original recipe yields 24 servings (2 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- Take cookies out of oven before completely done for a soft, not gooey cookie.
- Use chocolate pieces instead of chips, if desired.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
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1/11/2018
I followed the recipe exactly with the exception of using mini morsels and they turned out delicious; and they're a very pretty looking cookie as well! Thanks for sharing with us!
12/30/2017
Exactly what I was looking for in texture! Didn't change anything but I did double the batch