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:
- Fluffy Cookie
- Soft-and-Cakelike
- 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

Fluffy Chocolate Chip Cookies

Soft-and-cakelike

Flat Cookies

Thin Cookies
Stay hungry…