I discovered a unique recipe that I customized to my preferences. I adore how fluffy this biscuit is. It is crunchy, not firm, and soft. The compliments on this recipe are endless!
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Total Time: | 18 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- ½ cup shortening
- ½ cup butter, softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 2 ½ cups all-purpose flour, or more as needed
- 1 (11 ounce) package semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening and butter together in a bowl using an electric mixer until smooth and creamy. Add brown sugar and white sugar and beat until smooth. Add eggs, vanilla extract, and baking soda; beat until well mixed.
- Slowly mix enough flour into butter mixture until a thick dough forms; fold in chocolate chips. Spoon small mounds of dough onto a baking sheet, about 1-inch apart.
- Bake in the preheated oven until edges are lightly browned, 8 to 9 minutes.
- Take cookies out of oven before completely done for a soft, not gooey cookie.
- Use chocolate pieces instead of chips, if desired.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 64 mg |
| Sugars | 20 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
They were a huge hit
I used gluten free flour which have been why they were not very fluffy to the eye. The flavor was good. More of a cakey cookie. Not what I was looking for. I’ll keep searching.
I followed the recipe exactly with the exception of using mini morsels and they turned out delicious; and they’re a very pretty looking cookie as well! Thanks for sharing with us!
Exactly what I was looking for in texture! Didn’t change anything but I did double the batch