Thus far the previous 3 cookies have been made with all butter. This is the first with shortening. I was eager to see how they would turn out after researching the pros and cons. Basically, butter tastes better, but shortening supposedly produces a thicker cookie since it has a higher melting point.
You can see from this picture that they baked up thick and puffy, but upon cooling they fell, turning out to be the thinnest and least chewy of the 4 recipes. In terms of flavor, there was not a big difference the way butter advocates claim. Honestly, if I hadn’t been eating ccc’s everyday for the past week I probably wouldn’t have even noticed.
If you like your cookies with a crisp exterior and soft in the middle, these cookies may be for you. As for me, I like them thick, super soft and chewy. The cookies above are thinner than the picture would suggest. Take a look at the thickness in the photo on the left in comparison. My dad begged me to make him some with nuts and light on the chocolate. Surprisingly, they kept their thickness but turned out crisp despite under-baking. CCC 2 is still the leader!
- 1 cup plus 2 tbsp all-purpose flour
- 1 cup whole wheat flour (or you can use white flour)
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup butter flavored shortening
- 1/2 cup butter
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 1 large egg
- 1 1/4 cup chocolate chips
Combine flours, baking soda and salt. Set aside. In a separate bowl cream the shortening, butter and sugars. Add egg and vannilla and beat well. Mix dry ingredients into wet until just combined. Stir in the chocolate chips. Chill dough for at least 30 minutes, if desired
Preheat oven to 375. Line baking sheets with parchment. Roll 2 tbsp of dough into tall balls and space 2-3 inches apart. Bake for 8-10 minutes or until cookies are just golden around the edges. Cookies will appear under-baked. Leave on pan for 1-2 minutes before transferring to a cooling rack.
Yield: about 2 dozen
Recipe adapted from Just Add Sparkles