Prep 30 mins
Cook 0 mins
A little different twist on the old chocolate chip cookie. Is a more cake-like cookie. Do not use semi-sweet chips, you just don't get the same cookie. I like to "underbake" mine just a bit, makes them gooey. (my girls preference) Prep time is approximate.
- 2 cups sugar
- 1 cup shortening
- 2 eggs
- 1 1⁄2 cups buttermilk
- 2 teaspoons vanilla
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 (12 ounce) package milk chocolate chips
- Preheat oven to 375. Combine dry ingredients and set aside.
- Cream together shortening and sugar until fluffy. Add the eggs, buttermilk and vanilla. Mix until combined. Add dry ingredients until blended. Stir in chips. Drop by teaspoons onto baking sheet. (I use a #50 scoop) Bake 8-10 minutes.
Cake like was a good way to describe these. The dough had a softer consistancy than most, I was afraid they would spread thin while baking but they bake up quite nice. The taste of the shortening is very strong. It overwelms the cookie. I don't use shortening often, so I may notice it more, but it really turned me off. If I made these again, I would try using butter instead
Good, and like the description says, a soft cakey cookie. Halved the recipe and used butter. Thanks for sharing the recipe!
I'm not meaning to give this recipe a bad reveiw with only 3 stars, butI had to experiment quite a bit with these. I picked this cookie recipe because they were described as cake-like...I followed the recipe exactly and the first batch came out completely flat and gooey. The second batch I made bigger cookies and they looked pretty good (big, cake-like)...but the flavor was lacking something. so with the rest of the batter I mixed in a small package of french vanilla instant pudding. They didn't turn out quite as fluffy, but the flavor was a little bit better for me. I will make these again, but I think I will use butter instead of shortening. I know these cookies have potential so I will keep playing with them. Thanks so much for posting.