The Great Cookie Experiment- Cindy’s Chocolate Chip Cookies
I don’t do a whole lot of chocolate chip cookie experiments- because everyone has their own recipe that they love and make, and I’m looking for something that’s a little more unique when I try out recipes. That being said, I shouldn’t ignore Chocolate Chip Cookies completely, so it’s time that I experiment on some. This is once again from Taste of Home’s 2009 Best Loved Cookies edition. This cookie recipe is what you need when you are getting ready for a huge potluck or a bake sale. It makes 11 dozen cookies! That is a LOT of cookies! Make sure you know what you’re getting into before you make these!
My favorite chocolate chip cookies are thick and chewy with plenty of beautiful chocolate goodness. These are more like grocery store bakery cookies, without the made from a mix taste. They come out thin and crispy and beautiful on the pan, which once again makes them perfect for those bake sales. Would I replace my favorite chocolate chip recipe with these? Not if I wanted the thick and chewy kind of cookies, but for those of you looking for those thin crispy perfect looking cookies, you’re really going to want to try these.
Cindy’s Chocolate Chip Cookies
1 cup butter, softened
1 cup shortening
2 cups packed light brown sugar
1 cup sugar
2 tsp vanilla extract
4 ½ cups flour
2 tsp baking soda
2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped pecans (I left these out)
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt. Add to creamed mixture and mix well. Stir in the chocolate chips and nuts. The dough will be sticky. Drop by Tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 10-12 minutes. Makes about 11 dozen cookies.