Friday, March 25, 2011

Perfect Chocolate Chip Cookies *updated coconut oil instead of shortening

This is my favorite chocolate chip cookie recipe. I used to loathe making cookies because they always turned into flat greasy pancakes with chocolate chips clustered in the middle. A good friend taught me the secret is to use half butter (or margarine) and half shortening (*I've since discovered substituting coconut oil makes even softer yummier dough- and does not leave a coconut taste!). This recipe makes perfect cookies every time. Make sure you're on a well established exercise plan before trying these though- you cannot eat just one!

Chocolate Chip Cookies
1 cube butter, softenend
1/2 cup shortening 1/3 cup coconut oil, softened
1 1/4 cup brown sugar
1 egg
2 teaspoons vanilla
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 to 1 1/2 cups chocolate chips
1 cup chopped pecans

1. Preheat oven to 375.

2. Cream butter, shortening  coconut oil and sugar. Stir in egg and vanilla.

3. Add flour, baking soda, and salt and mix well.

4. Stir in chocolate chips and nuts.

5. Drop by spoonfulls onto ungreased baking sheet and bake 10-12 minutes. Be sure not to overcook. Let cool on baking sheet for 5 minutes before transferring to cooling rack. Print Friendly and PDF
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