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.
I tried this recipe today and my husband loved it so much! we both like to have softer cookies in the middle which took around 7-8 mins in the oven. I made half of the recipe and I used margarine instead of shortening because we don't have it at home. And it turned amazing! Thank you for sharing this. :)
These were a hit! My hubby described the cookies as chocolate chip muffin tops. I made a double batch, using half butter flavored shortening and half regular, and half white, half brown sugars. The consistency of the batter is like a good pound cake, so I'm experimenting with making it in bars and cake layers using baking parchment.
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