Prep 15 mins
Cook 12 mins
This is a classic recipe, slightly adapted. It's especially perfect for high altitude cooking, as I live at 7,000 feet above sea level and it's hard to make cookies rise just right. Bake slightly longer for crispy cookies, slightly less for chewy.
- 1⁄4 cup shortening
- 3⁄4 cup butter, softened
- 1⁄2 cup white sugar
- 3⁄4 cup packed brown sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 large eggs
- 2 3⁄4 cups all-purpose flour
- 1 teaspoon salt
- 2 cups chocolate chips (I use Ghirardelli brand)
- Sift dry ingredients together and set aside.
- Cream shortening, butter, and sugars together, then eggs and vanilla extract.
- Slowly blend in dry ingredients, about a third of the total amount at a time.
- Stir in chocolate chips.
- Drop by large tablespoons onto an ungreased cookie sheet, leaving at least 2 inches between to allow cookies to spread.
- Bake at 375°F for 11-12 minutes or until lightly golden.
- Makes 2-3 dozen cookies depending on size.
I've always wondered what the difference in high altitude cooking was, as I've always lived near the ocean. The similar basic recipe to this one is something I've made dozens of times and the difference in these was that they didn't stay puffy after cooling, they totally flattened out. The taste & texture difference was slight but there was too much of a hint of baking soda and a flaky, like croissont flaky (not dried out) texture to them. Personally I'm a thick, chewy cookie person so these aren't my favorites but they are fine & if I were at a high altitude I'll bet these would be chewy cookies. I really enjoyed the learning experience so thank you for posting your recipe, uberivy! Oh, I used half semi-sweet chocolate & half white chocolate, everything else as written. Made for Zaar Chef Alphabet tag. :)