Cassie's Version of N.t. Chocolate Chip Cookies |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is the recipe from the back of the Nestle chocolate chip bag but instead of butter I use vegetable shortening and I leave out the nuts which I think makes the cookies taste better. For a twist on these, substitute whole wheat flour for the all-purpose flour and Splenda for the granulated sugar.(The wheat and the Splenda will make the cookies flatter rather than puffier and they will also have a different texture than regular chocolate chip cookies) Ingredients:
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup vegetable shortening (i recommend not using the butter flavored kind) |
3/4 cup granulated sugar |
3/4 cup brown sugar |
1 teaspoon vanilla extract |
2 large eggs |
2 cups semi-sweet chocolate chips |
Directions:
1. Preheat the oven to 375 degrees.
2. Mix flour, baking soda, and salt in a bowl and set it aside.
3. In a stand mixer bowl, beat the shortening, granulated sugar, brown sugar, and vanilla extract with the paddle attachment until smooth.
4. Add the eggs one at a time, beating well after adding each egg.
5. Gradually beat in the flour mixture.
6. Mix in the chocolate chips by hand.
7. Drop by rounded tablespoon onto ungreased cookie sheets or use one of those small ice cream scoops.
8. Bake for 9-11 minutes or until golden brown.
9. Cookies should look slightly underdone in center.
10. Cool on wire racks.
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