Bake a cookie with crisp edges and a soft and chewy middle. It’s not too thick or too thin, it’s just right. They taste awesome warm and bonus, just as good when they’re cool.
- 3 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup butter
- 2/3 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups chocolate chunks/chips
Heat oven to 375°F.
In small bowl, mix flour, baking soda and salt; set aside.
Beat softened butter, shortening and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
Beat in eggs and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Questions or baking advice email Tumbelliná Lindenberger email@example.com