#chocolatechipcookies #recipe #nikthebooksmith 😄 Cookie, cookie, cookie starts with C!
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Chocolate Chip Cookie Recipe:
1/2 cup salted butter, melted and cooled
1/2 cup vegetable shortening (don't be hatin', use all butter if you want to. They won't have quite the same texture, but that's ok, too!)
1 cup white sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 eggs
3 cups all-purpose flour, not self-rising
*be careful not to pack the flour into your measuring cup, use a spoon to add the flour to your measuring cup then level off the top by sweeping off the excess.
1 tsp baking soda
½ tsp baking powder
1/2 tsp sea salt (if you use unsalted butter, you may need 1/4 tsp more)
8 oz. or more chocolate chips (or chunks, or chopped chocolate)
Preheat oven to 375 degrees F. (190*C) Line a baking pan with parchment paper and set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until fluffy.
Mix in the flour, baking soda, salt, baking powder.
Add 8+ oz chocolate chips and mix well.
Use 2 oz. scoop or roll 3 tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies, you will have to adjust baking time accordingly)
Bake in preheated oven for approximately 10 minutes. I take them out when they are starting to turn brown around the edges.
Let them sit on the hot baking pan for 2 minutes before removing to cooling rack.
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