Ingredients: |
Ingredients: 1/2 cup shortening
1/2 cup butter, softened
1 cup granulated white sugar
1 cup brown sugar, packed
2 eggs + 1 egg yolk
3 teaspoons vanilla
3 ¼ cups all-purpose flour
3 teaspoons cornstarch
1 1/2 teaspoons baking soda
1 teaspoon salt
1 12 oz. package of chocolate chips (plus more for garnishing tops of cookies) (I prefer dark)
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Directions: |
Directions:Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or use silicone baking mats.
In the bowl of a standing mixer, cream together the shortening, softened butter, and sugars until creamy and smooth, (do not over mix). Mix in the eggs, egg yolk, and vanilla just until combined.
In a separate bowl, combine the flour, corn starch, soda, and salt. Mix well. Add the dry ingredients to the wet, and mix on a low setting, just until fully incorporated. Add 1 12 ounce bag of chocolate chips and mix on a low setting, just until evenly incorporated.
Using a 1 ½ tablespoon cookie scoop, place cookie dough on prepared baking sheets, two inches apart. Bake for 10-11 minutes or until the edges are golden brown.
Take the cookies out of the oven and allow to rest for 2 to 3 minutes, then move to a cooling rack to completely cool. **If you want to garnish the tops of the cookies with additional chocolate chips, do so immediately after taking them out of the oven. |
Personal
Notes: |
Personal
Notes: foodtalkdaily.com
Allow the pans to come to room temperature before placing more cookie dough on them. **For a quicker method of cooling your pans, run them under cool water for 20 to 30 seconds, dry and continue with your baking. Repeat the process for the remaining cookies.
Store in an airtight container for 4 to 5 days.
Cornstarch: “A bonus benefit is it prevents the cookie from spreading too much while baking,” he adds, noting that a more compact, thick cookie typically yields a chewier outcome. But incorporating cornstarch isn’t the only tip to make a cookie more palatable.
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