posted by tampasmom 04-14-103 4:38 PM
Classic Chocolate Chip Cookies
(makes about 12 six-inch cookies)
1/2 cup unsalted butter, at room temp
1/4 cup vegetable shortening, at room temp
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. pure vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups semi-sweet chocolate pieces
To prepare your baking sheets, cover with foil and grease lightly.
In a mixing bowl, cream the butter and shortening until well blended and soft. Beat in the brown & white sugars until fluffy. Add the eggs, beating after each one, then beat in the vanilla.
Sift together the flour, baking soda, baking powder and salt. Stir the flour mixture into the creamed mixture, blending well. Add the chocolate pieces. Wrap the dough in plastic wrap and refrigerate for at least 3 hours. (It will keep for up to 3 days)
Preheat the oven to 350F with rack in center position.
To make 6 inch monster cookies: Measure the chilled dough in a 1/3 cup measure leveling the top. Space the dough about 3 inches apart on the foil lined graesed baking sheet. Flatten the mounds with the palm and fingers, or rubber spatula to a 3 - 3 1/2
inch diameter. Bake the cookies for 12 to 15 minutes, until lightly browned and the centers are springy when touched lightly. Cool the cookies on the foil for 5 minutes then place them on wire rack to cool completely.