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| Beth's Chocolate Chip Cookies |
"Chocolate Chip lovers pay attention! These impossible to resist cookies are my very own recipe, and they're great and thick, soft and chewy, and really tough to face up to!"
Ingredients :
- 2/three cup butter flavored shortening
- 2/three cup butter, softened
- 1 cup white sugar
- 1 cup packed mild brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 half cups all-reason flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans (elective)
- 2 cups semisweet chocolate chips
Instructions :
| Prep : 15M | Cook : 72M | Ready in : 30M |
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- Preheat oven to 375 ranges F (one hundred ninety ranges C).
- In a massive bowl, cream collectively the shortening, butter, white sugar, and brown sugar until easy. Beat inside the eggs separately, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed combination. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just cause them to rounded. Place onto ungreased baking sheets.
- Bake 10 to 12 minutes within the preheated oven, or till facilities are set and really lightly browned. Don't overbake. Cool 2 to three minutes before doing away with from baking sheets. Make positive you have got lots of ice bloodless milk!!!
Notes :
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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