From the kitchen of Stephanie Knewasser
Cream:
1/2 c butter, softened
1/2 c Crisco
1/2 c sugar
1 c packed brown sugar
Cream for 2 minutes.
Add:
2 eggs
2 tsp real vanilla OR 1 Tbsp imitation vanilla
Add:
1 tsp baking soda
1 tsp salt
2 1/2 c bread flour*
Add:
1 1/2 c semi sweet chocolate chips
Chill dough for at least half an hour.
Roll into balls (I use a 1 1/2″ ice cream scoop).
Bake @ 375, 7 minutes or until edges begin to color. See photos below.
Let set on the baking sheet (so they continue to cook) for 2 minutes before transferring.
This dough freezes great!
* If using all purpose flour, add 2 Tbsp extra.
NOTES:
- The cookie size determines how long they need to cook. Small cookies cook quickly. See photos below to determine when the cookies are done.
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