Self-Rising Chocolate Chip Cookies

By EricS52

Ingredients

• 1 1 1 cup light brown sugar, firmly packed: 1
• 1/2 1/2 1 cup unsalted butter, room temperature: 1
• 1/2 1/2 1 cup vegetable shortening: 1
• 1 1 1 tablespoon corn syrup: 1
• 2 2 1 teaspoons vanilla extract: 1
• 1/4 1/4 1 teaspoon almond extract, optional: 1
• 1 1 1 large egg: 1
• 2 3/4 2 3/4 1 cups King Arthur Unbleached Self-Rising Flour : 1
• 2 2 1 cups semisweet chocolate chips: 1
• 1 1 1 cup chopped pecans or walnuts, optional : 1

Details

Servings 36
Preparation time 15mins
Cooking time 27mins
Adapted from kingarthurflour.com

Preparation

Step 1

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) In a large bowl, combine the brown sugar, butter, shortening, corn syrup, and vanilla and almond extracts, beating until well blended.

3) Beat in the egg. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

4) Mix in the flour, then the chips and nuts ( if you're using them).

5) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
6) Bake the cookies for 11 to 12 minutes, until their edges are lightly browned. Their tops will stay light golden, almost blonde.

7) Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Transfer to a rack to cool completely.

8) Repeat with the remaining dough. Cool cookies completely, and wrap airtight. Store at room temperature for up to a week or so; freeze for longer storage.
Yield: about 3 dozen 2 1/2" cookies.