Big Thick Chocolate Chip Cookies

By gmasusan

I like my cookies thick and chewy rather than thin and crispy. If you do too, then here's the recipe you should try.

Ingredients

• 1/4 cup Crisco
• 1/2 cup unsalted butter, softened but still firm
• 1 cup lightly packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large whole egg
• 1 large egg white
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 10 ounces chocolate chips (about 1 3/4 cups) or 10 ounces semisweet chocolate chunks (about 1 3/4 cups)
• 10 ounces semisweet chocolate chunks (about 1 3/4 cups)

Details

Servings 20
Preparation time 15mins
Cooking time 45mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1 Preheat oven to 350°F.

2 Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).

3 Add sugars and beat until well blended.

4 Add egg, egg white and vanilla and beat until smooth.

5 Mix together flour, baking powder and salt and stir into butter mixture.

6 Fold in chocolate chips.

7 For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.

8 Bake 14 minutes or until tops are well browned.

9 Slide parchment paper onto wire racks to cool.

10 Repeat with remaining dough and fresh sheets of parchment paper.

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