- 1
Ingredients
- 3 cups Pillsbury BEST™ All-Purpose Flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening Sticks
- 1/2 cup real butter at room temperature or slightly softer
- 3/4 c. white sugar
- 1 c. packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon almond extract
- 12-oz bag chocolate chips
- 2 cups roughly chopped freeze-dried strawberries
Preparation
Step 1
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
Combine flour, salt, and baking soda in a small bowl and set aside.
In the bowl of a stand-mixer, combine Crisco® shortening, butter, brown sugar and white sugar. Beat at medium speed until creamy. Add in eggs, one at a time, beating until each one is incorporated. Add vanilla and almond extracts.
Add dry ingredients and mix until just combined. Add chocolate chips and strawberries and mix until well blended.
Use a cookie scoop to portion dough into 1 1/2" balls and just slightly flatten with hand.
Bake for 8-10 minutes, until set on edges and slightly soft in centers. Remove and let cool on baking sheet for 2-3 minutes and then transfer to cooling rack. Yields about 3 dozen.