I like my cookies thick and chewy rather than thin and crispy. If you do too, then here's the recipe you should try.
- 1⁄4 cup Crisco
- 1⁄2 cup unsalted butter, softened but still firm
- 1 cup lightly packed dark brown sugar
- 1⁄2 cup granulated sugar
- 1 large whole egg
- 1 large egg white
- 2 teaspoons vanilla extract
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 10 ounces chocolate chips (about 1 3/4 cups) or 10 ounces semisweet chocolate chunks (about 1 3/4 cups)
- Preheat oven to 350°F.
- Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
- Add sugars and beat until well blended.
- Add egg, egg white and vanilla and beat until smooth.
- Mix together flour, baking powder and salt and stir into butter mixture.
- Fold in chocolate chips.
- For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
- Bake 14 minutes or until tops are well browned.
- Slide parchment paper onto wire racks to cool.
- Repeat with remaining dough and fresh sheets of parchment paper.