MELT IN YOUR MOUTH SUGAR COOKIES #64 from Better Homes and Gardens 100 Best Cookies periodical 2010
This is absolutely the best way to make sugar cookies in my opinion. They are so good that I have made them once for the blog, had to give them away because I kept eating them and then baked them again this week because I was craving them. Again, I had to give them away or I would have eaten all 45 of them!
1/2 cup butter softened
1/2 cup shortening
2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
1 3/4 cups all purpose flour
Colored and or coarse sugar-optional-(highly recommended)
Preheat oven to 350 degrees. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in flour.
Shape dough into 1 inch balls. If desired, roll balls in colored sugar. Place balls 2 inches apart on ungreased cookie sheet (I used parchment lined baking sheets)
Bake in preheated oven for 12 to 14 minutes or unti edges are set (do not let sides get browned). Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, cool. Makes about 48 cookies -mine made 45.
Saturday, February 26, 2011
Sunday, February 20, 2011
PEPPER JELLY CORNMEAL CUPS #65
PEPPER JELLY CORNMEAL CUPS #65 from Better homes and Gardens 100 Best Cookies periodical 2010
THESE ARE MY NEW FAVORITES!!! They sound a little weird, hot pepper jam on a cornmeal cookie but I had to leave the kitchen and blog about them to quit eating them--yummy!!
1 cup butter softened
1 cup packed brown sugar
1/2 teaspoon baking powder
2 egg yolks
1 teaspoon vanilla (I just realized I forgot to put this in, apparently they don't need it)
2/3 cup yellow cornmeal
2 cups all purpose flour
1/4 cup red and or green jalepeno jelly (it takes more than this, I probably used an entire cup of hot pepper jam)
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in flour.
Shape dough into 3/4 inch balls. Place balls 1 inch apart on an ungreased cookie sheet (mine were lined with parchment paper). Using your thumb, make an indentation on the center of each cookie. Fill each center with about 1/8 teaspoon jelly. (I filled each with about 1 teaspoon-the cookies they made must have been much smaller than they show in the picture because I used much more jam and made half the cookies they did).
Bake in a preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, cool. Makes about 96 cookies---um, no, mine made 48 awesome, wonderful, tasty cookies!!!!!
THESE ARE MY NEW FAVORITES!!! They sound a little weird, hot pepper jam on a cornmeal cookie but I had to leave the kitchen and blog about them to quit eating them--yummy!!
1 cup butter softened
1 cup packed brown sugar
1/2 teaspoon baking powder
2 egg yolks
1 teaspoon vanilla (I just realized I forgot to put this in, apparently they don't need it)
2/3 cup yellow cornmeal
2 cups all purpose flour
1/4 cup red and or green jalepeno jelly (it takes more than this, I probably used an entire cup of hot pepper jam)
Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in flour.
Shape dough into 3/4 inch balls. Place balls 1 inch apart on an ungreased cookie sheet (mine were lined with parchment paper). Using your thumb, make an indentation on the center of each cookie. Fill each center with about 1/8 teaspoon jelly. (I filled each with about 1 teaspoon-the cookies they made must have been much smaller than they show in the picture because I used much more jam and made half the cookies they did).
Bake in a preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, cool. Makes about 96 cookies---um, no, mine made 48 awesome, wonderful, tasty cookies!!!!!
PECAN TASSIES #14
PECAN TASSIES #14 from Better Homes and Gardens 100 Best Cookies Periodical 2010
I don't like pecans but I tasted these and they are really good, my daughter loved them! There are a few things wrong or omitted from this recipe so I will add those comments.
1/2 cup butter softened
1-3 ounce package cream cheese softened
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup packed brown sugar
1 Tablespoon butter, melted
Powdered sugar-optional (I didn't do this-sweet enough already)
Preheat oven to 325 degrees. In a medium bowl combine the 1/2 cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 3/4 inch muffin pans. (I would absolutely spray the pans with non-stick spray and I would also consider using cupcake pans because I unfortunately used mini muffin pans and the topping just spread all over the place. I also recommend pressing a well into the dough roll to place the topping into, may help with the spreading of topping).
For filling, in a small bowl combine egg, brown sugar and the 1 tablespoon of melted butter. Stir in the pecans. Spoon about 1 heaving teaspoon of the filling into each dough-lined muffin cups.
Bake in preheated oven for 25 to 30 minutes or unti pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove tassies from pan; cool on a wire rack. If desired, sprinkle with powdered sugar before serving. Makes 24 tassies (it made 20 tassies for me)
I don't like pecans but I tasted these and they are really good, my daughter loved them! There are a few things wrong or omitted from this recipe so I will add those comments.
1/2 cup butter softened
1-3 ounce package cream cheese softened
1 cup all-purpose flour
1 egg, lightly beaten
3/4 cup packed brown sugar
1 Tablespoon butter, melted
Powdered sugar-optional (I didn't do this-sweet enough already)
Preheat oven to 325 degrees. In a medium bowl combine the 1/2 cup butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Stir in flour. Press 1 rounded teaspoon of dough evenly into 24 ungreased 1 3/4 inch muffin pans. (I would absolutely spray the pans with non-stick spray and I would also consider using cupcake pans because I unfortunately used mini muffin pans and the topping just spread all over the place. I also recommend pressing a well into the dough roll to place the topping into, may help with the spreading of topping).
For filling, in a small bowl combine egg, brown sugar and the 1 tablespoon of melted butter. Stir in the pecans. Spoon about 1 heaving teaspoon of the filling into each dough-lined muffin cups.
Bake in preheated oven for 25 to 30 minutes or unti pastry is golden and filling is puffed. Cool slightly in pan. Carefully remove tassies from pan; cool on a wire rack. If desired, sprinkle with powdered sugar before serving. Makes 24 tassies (it made 20 tassies for me)
Saturday, February 19, 2011
OATMEAL COOKIES #13
OATMEAL COOKIES #13 from Better Homes and Gardens 100 Best Cookies Periodical 2010
These are okay, they did not make me go oooooh at all. I made one batch exactly as recipe indicated with the option of 1 1/2 cup chocolate chips added, the second batches I added almost 2 cups more of oatmeal. They were kind of tasteless.
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (needs more)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves (optional--I think this must be more necessary since the flavorless)
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
2 cups rolled oats (I use old fashioned oatmeal)
1 1/2 cup chocolate chips (optional)
Preheat oven to 375 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, baking soda, salt and cloves. Beat until combined, scraping sides of bowls occasionally. Beat in eggs and vanilla until combined. Beat in flour, stir in oats and chocolate chips.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined my pans with parchment paper. Bake in preheated oven for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. Makes about 48 cookies--with the additional oatmeal I added it made 60 cookies for me.
These are okay, they did not make me go oooooh at all. I made one batch exactly as recipe indicated with the option of 1 1/2 cup chocolate chips added, the second batches I added almost 2 cups more of oatmeal. They were kind of tasteless.
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon (needs more)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves (optional--I think this must be more necessary since the flavorless)
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
2 cups rolled oats (I use old fashioned oatmeal)
1 1/2 cup chocolate chips (optional)
Preheat oven to 375 degrees. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, baking soda, salt and cloves. Beat until combined, scraping sides of bowls occasionally. Beat in eggs and vanilla until combined. Beat in flour, stir in oats and chocolate chips.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined my pans with parchment paper. Bake in preheated oven for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. Makes about 48 cookies--with the additional oatmeal I added it made 60 cookies for me.
Friday, February 18, 2011
GINGERBREAD CUTOUTS #11
GINGERBREAD CUTOUTS #11 from Better Homes and Gardens 100 Best Cookies Periodical from 2010
I don't really like gingerbread but these are yummy!! I would make them again during holidays. I didn't cut them out and if you read this blog much you know that I just don't have the patience for rolling and cutting out dough, I rolled them into 1 inch balls and baked and frosted them-they made 40 cookies for me.
1/2 cup shortening
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I didn't have this--oops, used 1/2 teaspoon allspice)
1 egg
1 tablespoon vinegar
2 1/2 cups all purpose flour
Powdered sugar icing (Optional--very yummy)
Decorative candies (optional--I didn't roll these out so I didn't use any)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulates sugar, baking powder, ginger, baking soda, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in egg, molasses and vinegar until combined. Beat in flour. Divide dough in half-cover and chill about 3 hours or til dough is easy to handle (I didn't do this because I didn't roll it out, I dropped 1 inch balls of dough onto parchment lined baking sheets).
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined sheets with parchment paper). On a lightly floured surface, roll half of dough at a time until 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets.
Bake in preheated oven 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. If desired decorate cookies with powdered sugar icing and candies. Makes 36 to 48 cookies (mine made 40 cookies).
Powdered Sugar Icing--In a small bowl stir together 1 cup powdered sugar, 1 Tablespoon milk or orange juice and 1/4 teaspoon vanilla. Stir in additional milk 1 teaspoon at a time to make an icing of drizzling consistency---very good icing.
I don't really like gingerbread but these are yummy!! I would make them again during holidays. I didn't cut them out and if you read this blog much you know that I just don't have the patience for rolling and cutting out dough, I rolled them into 1 inch balls and baked and frosted them-they made 40 cookies for me.
1/2 cup shortening
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I didn't have this--oops, used 1/2 teaspoon allspice)
1 egg
1 tablespoon vinegar
2 1/2 cups all purpose flour
Powdered sugar icing (Optional--very yummy)
Decorative candies (optional--I didn't roll these out so I didn't use any)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulates sugar, baking powder, ginger, baking soda, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in egg, molasses and vinegar until combined. Beat in flour. Divide dough in half-cover and chill about 3 hours or til dough is easy to handle (I didn't do this because I didn't roll it out, I dropped 1 inch balls of dough onto parchment lined baking sheets).
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined sheets with parchment paper). On a lightly floured surface, roll half of dough at a time until 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheets.
Bake in preheated oven 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack, cool. If desired decorate cookies with powdered sugar icing and candies. Makes 36 to 48 cookies (mine made 40 cookies).
Powdered Sugar Icing--In a small bowl stir together 1 cup powdered sugar, 1 Tablespoon milk or orange juice and 1/4 teaspoon vanilla. Stir in additional milk 1 teaspoon at a time to make an icing of drizzling consistency---very good icing.
FROSTED BUTTERSCOTCH COOKIES #9
FROSTED BUTTERSCOTCH COOKIES #9 From Better Homes and Gardens 100 Best cookies periodical from 2010. My husband cannot stand nuts but wasn't aware these had any in them when he took his first bite. He ended up eating two and thought they tasted like little cakes--that's a pretty good review from a man who hates nuts!
1/2 cup shortening
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1-8ounce carton dairy sour cream
2/3 cup chopped walnuts (I used pecans)
Browned Butter Frosting
Chopped walnuts or walnut halves (optional--I didn't use these)
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined my pans with parchment paper)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addision just until combined. Stir in the 2/3 cup nuts
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a preheated oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Spread cookies with Browned Butter frosting. If desired top with additional chopped nuts. Makes about 60 cookies (I made 67 cookies)
Browned Butter Frosting:
In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. Stir in 3 1/2 cups powdered sugar, 5 teaspoons boiling water and 1 1/2 teaspoon vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make a frosting of spreading consistency. Use immediately. If frosting starts to set up, stir in a few more drops of boiling water.
1/2 cup shortening
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1-8ounce carton dairy sour cream
2/3 cup chopped walnuts (I used pecans)
Browned Butter Frosting
Chopped walnuts or walnut halves (optional--I didn't use these)
Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined my pans with parchment paper)
In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addision just until combined. Stir in the 2/3 cup nuts
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a preheated oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
Spread cookies with Browned Butter frosting. If desired top with additional chopped nuts. Makes about 60 cookies (I made 67 cookies)
Browned Butter Frosting:
In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. Stir in 3 1/2 cups powdered sugar, 5 teaspoons boiling water and 1 1/2 teaspoon vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make a frosting of spreading consistency. Use immediately. If frosting starts to set up, stir in a few more drops of boiling water.
Tuesday, February 8, 2011
PEANUT BUTTER BLOSSOMS #12
Peanut Butter Blossoms #12 from Better Homes and Gardens 100 Best Cookies Periodical
Let me start by saying, WOW! These were so yummy. I've made similar ones before but the difference in this recipe is that the chocolate kiss is placed onto cookie right after baking. Because of this you don't get that weird glaze over chocolate that has been baked--so good!
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 Tablespoons Vanilla
1 3/4 cups all purpose flour
1/4 granulated sugar (for rolling dough in--I omitted this, they are sweet enough for me)
Preheat oven to 350 degrees. In a large bowl combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in flour.
Place the 1/4 cup granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls in sugar to coat (again, I omitted this part). Place balls 2 inches apart on ungreased cooking sheet. I lined mine with parchment paper--nothing ever sticks.
Bake in preheated oven for 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate star into the center of each cookie. (Make sure to have the wrappers off all your kisses before they are done baking to make it quick when placing on dough). Transfer to a wire rack, cool. Makes about 54 cookies (mine only made 46 cookies).
Let me start by saying, WOW! These were so yummy. I've made similar ones before but the difference in this recipe is that the chocolate kiss is placed onto cookie right after baking. Because of this you don't get that weird glaze over chocolate that has been baked--so good!
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 Tablespoons Vanilla
1 3/4 cups all purpose flour
1/4 granulated sugar (for rolling dough in--I omitted this, they are sweet enough for me)
Preheat oven to 350 degrees. In a large bowl combine shortening and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in flour.
Place the 1/4 cup granulated sugar in a small bowl. Shape dough into 1 inch balls. Roll balls in sugar to coat (again, I omitted this part). Place balls 2 inches apart on ungreased cooking sheet. I lined mine with parchment paper--nothing ever sticks.
Bake in preheated oven for 10-12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate star into the center of each cookie. (Make sure to have the wrappers off all your kisses before they are done baking to make it quick when placing on dough). Transfer to a wire rack, cool. Makes about 54 cookies (mine only made 46 cookies).
Thursday, February 3, 2011
FUDGE ECSTASIES #8
FUDGE ECSTASIES #8 from Better Homes and Gardens 100 Best Cookies Periodical
1-12 ounce package 2 cups semisweet chocolate pieces
2 ounces unsweetened chocolate chopped
2 Tablespoons butter
2 eggs
2/3 cup sugar
1/4 cup all purpose flour
1 teaspoon vanilla
1/4 teaspoon baking powder
1 cup chopped cashews, pecans, or almonds
Preheat oven to 350 degrees. Grease a cookie sheet; ( I lined my sheets with parchment paper) set aside. In a medium heavy saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate and butter. Cook and stir over low heat until melted. Remove from heat (I accidentally stirred all 2 cups of chocolate pieces into the pan--I need to put my glasses on sooner than later).
Add eggs, sugar, flour, vanilla and baking powder. Beat with a wooden spoon until combined. Stir in the remaining 1 cup chocolate pieces and nuts.
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 8-10 minutes (I baked in convection oven for 9-11 min) or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack, cool. Makes about 36 cookies-I got 39. I didn't care for these, the sugar tasted too grainy for me. Even though I messed up on adding the correct amount of chocolate chips at the beginning I don't think they would have tasted any better, too chocolatey and too grainy. This is the only recipe I wouldn't make again so far. But you all my like it so go for it, perhaps you can improve them!
1-12 ounce package 2 cups semisweet chocolate pieces
2 ounces unsweetened chocolate chopped
2 Tablespoons butter
2 eggs
2/3 cup sugar
1/4 cup all purpose flour
1 teaspoon vanilla
1/4 teaspoon baking powder
1 cup chopped cashews, pecans, or almonds
Preheat oven to 350 degrees. Grease a cookie sheet; ( I lined my sheets with parchment paper) set aside. In a medium heavy saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate and butter. Cook and stir over low heat until melted. Remove from heat (I accidentally stirred all 2 cups of chocolate pieces into the pan--I need to put my glasses on sooner than later).
Add eggs, sugar, flour, vanilla and baking powder. Beat with a wooden spoon until combined. Stir in the remaining 1 cup chocolate pieces and nuts.
Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 8-10 minutes (I baked in convection oven for 9-11 min) or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack, cool. Makes about 36 cookies-I got 39. I didn't care for these, the sugar tasted too grainy for me. Even though I messed up on adding the correct amount of chocolate chips at the beginning I don't think they would have tasted any better, too chocolatey and too grainy. This is the only recipe I wouldn't make again so far. But you all my like it so go for it, perhaps you can improve them!
Wednesday, February 2, 2011
CHOCOLATE CHIP COOKIES #10
Chocolate chip cookies #10 from Better Homes and Gardens 100 Best Cookies Periodical
These are your basic chocolate chip cookies except that they are really soft and if you like soft chocolate chip cookies then these are for you!
3/4 cup butter softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
3 cups semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
Preheat oven to 375 degrees. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the flour. Stir in chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined mine with parchment paper. Bake in preheated oven for 8 to 9 minutes or until edges are lightly browned. I baked mine in a convection oven for 10 minutes. Transfer cookies to a wire rack, cool. Makes about 60 cookies (It made 74 cookies for me).
These are your basic chocolate chip cookies except that they are really soft and if you like soft chocolate chip cookies then these are for you!
3/4 cup butter softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
3 cups semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces
Preheat oven to 375 degrees. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the flour. Stir in chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I lined mine with parchment paper. Bake in preheated oven for 8 to 9 minutes or until edges are lightly browned. I baked mine in a convection oven for 10 minutes. Transfer cookies to a wire rack, cool. Makes about 60 cookies (It made 74 cookies for me).
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