Are you in search of the perfect chocolate chip cookie-one that is soft and extra-chocolatey; one that melts in your mouth and cries out for a cup of cold milk? Well, throw out all of your other chocolate chip cookie recipes, because this one is by far the best. By using shortening instead of butter and lots of mini chocolate chips, you ensure that the cookie is extra moist with every bite full of chocolate!
Bake several batches this weekend to share with your family and friends...random acts of kindness touch people's hearts in ways that you cannot imagine. God loves a Cheerful Giver; and the Recipient especially loves it if it involves CHOCOLATE :)!!
Enjoy!! You are prayed for and loved immensely by your Heavenly Father!
"Anxiety weighs down the heart, but a kind word cheers it up."
Proverbs 12:25
AMAZING Chocolate Chip Cookies
Ingredients:
1/2 cup shortening
1/4 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
AMAZING Chocolate Chip Cookies
Ingredients:
1/2 cup shortening
1/4 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup mini semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, cream shortening with the brown and white sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in the chocolate chips. Drop by teaspoon onto cookie sheets (I use a mini ice cream scooper. Bake in oven for 8-12 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: You could also use chocolate chunks or regular sized chocolate chips-just increase the amount to 1 1/4 cups.
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup mini semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, cream shortening with the brown and white sugars. Add beaten egg and vanilla, mix well. Sift flour, baking soda and salt together. Stir into creamed mixture; blend thoroughly. Fold in the chocolate chips. Drop by teaspoon onto cookie sheets (I use a mini ice cream scooper. Bake in oven for 8-12 minutes, depending on size. Do not overbake. Cookies should be a little brown around the edges when taken out. Let cookies cool for a few minutes before removing from baking sheet. Finish cooling on rack. NOTE: You could also use chocolate chunks or regular sized chocolate chips-just increase the amount to 1 1/4 cups.
Hey friend! I hope you are well. Those sound awesome... praying for you (and I am off facebook, so I hope you will keep us posted of your family news through your blog)
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