Time 55m Yield 3 dozen, 18 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. Mix thoroughly shortening, butter and sugars, salt, eggs and vanilla. Blend in remaining ingredients. Bake 8- 10 minutes until golden brown. Do not overbake. *if using self rising flour, omit baking soda and salt. (For a softer, rounder cookie, add additional 1/2 cup flour).
Time 19m Yield 5 dozen, 60 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375°. In a mixing bowl, cream together the first five ingredients. After creaming the first five ingredients add the last four and make sure everything is mixed together well. Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes. For M&M cookies: Replace chocolate chips with M&M plain baking bits.
Yield 24 cookies Number Of Ingredients 11 Steps:
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture. Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.) Fold in the chocolate chips. Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely. Serve with a glass of milk. Enjoy!
Time 25m Yield 30 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture until just blended. Finally, mix in the chocolate chips. Shape dough into golf ball sized balls and place them 3 inches apart into ungreased cookie sheets. Flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
