Prep 15 mins
Cook 8 mins
Found in a cookbook by a friend, we tested it out using the smallest cookie scoop we could find, a 25 mm. They make the perfect size for munching and sharing! [This recipe makes A LOT of little cookies, so actual quantity is unknown] If dark chocolate chips are unavailable, substitute with the same amount of bittersweet or semi-sweet chocolate. Work times do not include refrigeration.
- 3 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon cream of tartar
- 3⁄4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 5 tablespoons butter flavor shortening
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 eggs, room temperature
- 1 tablespoon vanilla
- 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped into chunks
- 5 ounces dark chocolate chips
- Sift flour, baking soda, cream of tartar, and salt into a medium bowl. Mix well and set aside.
- In a large bowl, cream together softened butter and shortening on low speed for 3 minutes.
- Add granulated sugar and beat for 2 minutes.
- Add light brown sugar and beat for an additional 2 minutes.
- Blend in eggs one at a time, mixing well after each addition.
- Mix in vanilla extract. On low speed, gradually add dry ingredients in 3 batches.
- Fold in chocolate chunks and/or chocolate chips.
- Refrigerate batter for at least 2 hours. Scoop onto ungreased cookie sheets. Bake for 7-9 minutes in a preheated 325 degree oven. Cool on cookie sheet for 3 minutes before transferring to cooling racks.