Recipe of Thick And Chewy Chocolate Chip Cookies Cornstarch

Beth's Chocolate Chip Cookies

I've done half white chocolate chips and half peanut butter chips this time.

Recipe Summary Beth's Chocolate Chip Cookies

Chocolate Chip lovers beware! These irresistible cookies are my own recipe, and they are nice and thick, soft and chewy, and absolutely hard to resist!

Ingredients | Thick And Chewy Chocolate Chip Cookies Cornstarch

⅔ cup butter flavored shortening

⅔ cup butter, softened

1 cup white sugar

1 cup packed light brown sugar

2 eggs

1 tablespoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped pecans (Optional)

2 cups semisweet chocolate chips

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.

Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!

Info | Thick And Chewy Chocolate Chip Cookies Cornstarch

prep: 15 mins cook: 12 mins additional: 3 mins total: 30 mins Servings: 72 Yield: 5 -6 dozen

TAG : Beth's Chocolate Chip Cookies

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