Chocolate Chunk Cookies
By: Administrator
Updated: May 18, 2012
Ingredients
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (1 stick) butter, softened
* 1/2 cup vegetable shortening
* 1/2 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 (11.5-ounce) package semisweet chocolate chunks
* 1/2 cup chopped nuts (optional)
Instructions
1. Preheat oven to 350F.
2. In a medium bowl, combine flour, baking soda and salt; set aside.
3. In a large bowl, combine butter, shortening, granulated and brown sugars. Beat until creamy then beat in the egg and vanilla. Gradually add in the flour mixture. Mix only until incorporated, being careful not to overmix. Stir in chocolate chunks and nuts, if desired.
4. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5. Bake 10 to 12 minutes, until golden. Cool 2 minutes then transfer to wire racks to cool completely.
Makes 3 to 4 dozen cookies.
Note
Measuring shortening can be a sticky situation! Here are a few options for making it easier:
* Spray a dry measuring cup with cooking spray (this also works well when measuring peanut butter, honey and other sticky items).
* Line a dry measuring cup with plastic wrap and fill with the sticky item.
* Fill a 2-cup measuring cup with cold water to the 1-cup mark. If the recipe calls for 1/2 cup shortening, simply spoon shortening into water until water line raises to 1-1/2 cups; you'll have measured 1/2 cup shortening.
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (1 stick) butter, softened
* 1/2 cup vegetable shortening
* 1/2 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 (11.5-ounce) package semisweet chocolate chunks
* 1/2 cup chopped nuts (optional)
Instructions
1. Preheat oven to 350F.
2. In a medium bowl, combine flour, baking soda and salt; set aside.
3. In a large bowl, combine butter, shortening, granulated and brown sugars. Beat until creamy then beat in the egg and vanilla. Gradually add in the flour mixture. Mix only until incorporated, being careful not to overmix. Stir in chocolate chunks and nuts, if desired.
4. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
5. Bake 10 to 12 minutes, until golden. Cool 2 minutes then transfer to wire racks to cool completely.
Makes 3 to 4 dozen cookies.
Note
Measuring shortening can be a sticky situation! Here are a few options for making it easier:
* Spray a dry measuring cup with cooking spray (this also works well when measuring peanut butter, honey and other sticky items).
* Line a dry measuring cup with plastic wrap and fill with the sticky item.
* Fill a 2-cup measuring cup with cold water to the 1-cup mark. If the recipe calls for 1/2 cup shortening, simply spoon shortening into water until water line raises to 1-1/2 cups; you'll have measured 1/2 cup shortening.
