I am forgoing today’s Thirsty Thursday in lieu of THREE recipes to celebrate National Chocolate Chip Cookie Day!!  My tip on Tuesday was to use 1/2 Crisco and 1/2 butter to ensure a fluffy, not flat, chocolate chip cookie.  Today I am going to give you three recipes and the different outcomes for each recipe.  These are:

1. Fluffy Cookie
2. Soft-and-Cakelike
3. Thin-and-crispy

Fluffy Cookie:

1/2 cup shortening / crisco

1/2 cup butter, room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp baking soda

1/4 tsp salt 

2 eggs

1 tsp vanilla

2 1/2 cups all-purpose flour

1 1/2 cups semisweet chocolate chips

1 cup chopped walnuts or pecans (optional)

 

Soft-and-cakelike:

1/2 cup shortening

1 1/2 cup packed brown sugar

2 slightly beaten eggs

1 tsp vanilla

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder 

1/2 tsp salt

1 8-oz carton of sour cream

1 1/2 cups semisweet chocolate chips

1 cup chopped walnuts or pecans (optional)

 

Thin-and-crispy:

1 cup butter, room temperature

3/4 cup pack brown sugar

3/4 cup granulated sugar

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp vanilla

2 cups all-purpose flour

1 1/2 cups semisweet chocolate chips

1 cup chopped walnuts or pecans (optional)

 

For each recipe, cream butter, shortening, (or both) or sour cream and sugars until light and fluffy

Add eggs, one at a time

Add baking soda and / or powder, salt, and flour in 3-4 additions

Add vanilla

Stir in nuts and chocolate chips

Chill dough for at least 60 minutes 

Preheat oven to 350 degrees

Drop by rounded teaspoons onto a parchment lined cookie sheet

Bake for 8-12 minutes, or until bottoms of cookies are just slightly turning brown

Cool on wire racks

Stay hungry…