Chocolate Chip Cookies
This version is reminscent of a crispy Christmas sugar cookie, but with a caramel flavor and of course mini-chocolate chips. To top it off, it's dairy free!
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Ingredients
- 1 c Butter-Flavored Crisco
- 3/4 c dark brown sugar-packed -light could be substituted
- 3/4 c white sugar
Wet Ingredients:
- 2 large eggs- room temperature
- 1 T vanilla originally 1 t- I like more vanilla
Dry Ingredients:
- 2-1/4 c all purpose flour
- 1 t baking soda
- 1/2 t salt
- 3/4 c mini chocolate chips originally written as "half a bag" which is currently 10 oz, ( Half is 5 oz or 3/4 c.)
Instructions
Dry Ingredients:
- In a small bowl, whisk together the dry ingredients and set aside.
- In a large mixing bowl, blend together the Crisco and sugars until light and fluffy.
- Mix in the room temperature eggs along with the vanilla.
- On LOW speed, begin to add in dry ingredients and increase speed until all flour is incorporated.
- Fold in 3/4 c mini-chocolate chips (half of 10 oz bag).
Scoop and Bake:
- Drop medium cookie scoops of dough about 2" apart onto an ungreased baking sheet.
- Bake at 350℉ for 12-14 minutes. (8-10 minutes for small scoops).
- Place pan on a cooling rack for about 5 minutes before removing cookies.
- *ALWAYS place dough on a cooled baking sheet!
- 4 dozen- medium cookie scoop6 dozen -small cookie scoop