Description
These Chocolate Chip Cookies are crispy on the outside and chewy in the center, giving you the perfect cookie! I modified the Betty Crocker recipe for a tastier and crispier cookie. I hope you enjoy!
Ingredients
- 3-⅓ cups Flour
- 1-½ teaspoon Baking Soda
- 2 teaspoons Salt
- ⅔ cups Butter, Softened To Room Temperature
- ⅔ cups Shortening
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 2 cups Chocolate Chips
Preparation
Preheat oven to 375°F and line 2 baking sheets with a silicone baking mat or parchment paper.
In a large bowl, sift together flour, salt, and baking soda. Set aside.
Using a stand mixer or hand mixer fitted with a paddle attachment, cream softened butter, shortening, and both sugars together on medium speed until fluffy. Add eggs and vanilla, beating on high until combined, scraping down the sides of the bowl as needed.
Add dry ingredients to the wet ingredients on low speed until just combined. Add chocolate chips, mixing on low until evenly dispersed.
Roll 2 heaping tablespoonfuls of dough into balls and place on prepared baking sheet. Bake in preheated oven for 11–15 minutes, or until lightly browned. You can also press extra chocolate chips into the top of the cookies after they are baked for a pretty effect.
Allow cookies to cool on the baking sheet for 3 minutes and transfer to a wire rack to cool completely.
Make-ahead tip: Cookies stay fresh covered at room temperature for up to 4 days. You can also make the cookie dough and refrigerate it for up to 3 days. Let it come to room temperature and continue with the baking instructions. Baked cookies will freeze well up to 3 months. Unbaked cookie dough balls also freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, without thawing.
