Bake a cookie with crisp edges and a soft and chewy middle. It’s not too thick or too thin, it’s just right. They taste awesome warm and bonus, just as good when they’re cool.
- 3 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup butter
- 2/3 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups chocolate chunks/chips
Step 1
Heat oven to 375°F.
In small bowl, mix flour, baking soda and salt; set aside.
Step 2
Beat softened butter, shortening and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
Step 3
Beat in eggs and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
Step 4
Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Step 5
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Questions or baking advice email Tumbelliná Lindenberger tumbelercookies@gmail.com