Ahhh. Swing music station on Directv playing. Girls napping. Boys with Auntie. You know what THAT means! Blog time.
For the Fourth Of July, I wanted to bring treats when going to see fireworks. So I made strawberry cupcakes, and chocolate chip cookies.
Now, when it comes to cookies, I am VERY hesitant to make them...it seems I'm plagued with the same issue every time: I whip the ingredients together, anxiously wait for them to be finished baking, and then the moment of truth....
They come out flatter than a pancake!
UGH!
So a few times I've searched for "thick chocolate chip cookies" and have found and made decent cookies...but this time, I found THE ONE.
Behold, the BEST chocolate chip cookie!
No pancake cookie here! Look how thick it is! So so so good!
Today, I'll share with you this amazing recipe that brought great joy to my heart.
Thick, Soft and Chewy Chocolate Chip Cookies
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup real butter, at room temperature
* 1/2 cup shortening
* 1 1/2 cups firmly packed brown sugar
* 2 teaspoons vanilla
* 2 large eggs
* 1 (12 ounce) package semi-sweet chocolate chips
Directions:
1 Mix flour, baking soda, and salt in a small bowl.
2 In a separate bowl, beat butter and shortening until creamy.
3 Add sugar and vanilla and beat with a mixer on medium speed until well blended.
4 Beat in eggs, one at a time, mixing well.
5 Add flour mixture, and beat slowly to incorporate, then beat to blend well.
6 Stir in chocolate chips.
7 Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets ( I used an icecream scoop for this part!)
8 Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
9 If using 2 pans in 1 oven, switch positions at half-time.
10 Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
NOM NOM NOM!
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