From the kitchen of Stephanie Knewasser. Crispy
edged, soft centered chocolate chip cookies.
Chill the dough for at least half an hour before
baking.
Cream:
1/2 c butter, softened
1/2 c Crisco
1/2 c sugar
1 1/4 c brown sugar
Cream for 2 minutes.
Add:
2 eggs
2 tsp vanilla
Add:
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 3/4 c all purpose flour
Add:
1  c semi sweet chocolate chips
1/4 c mini chocolate chips
Chill dough for at least half an hour.
Roll into balls (I use a 1 1/2" ice cream scoop).

Bake @ 350, 13 minutes or until edges turn
golden.

This dough freezes great.
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