Zutaten für Big Thick Chocolate Chip Cookies
- 1 cup Crisco shortening (2 sticks)
- 1 cup unsalted butter, softened (2 sticks)
- ¾ cup packed dark brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg white
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips
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Zubereitung von Big Thick Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together 1 cup (2 sticks) Crisco and 1 cup (2 sticks) unsalted butter using a wooden spoon until smooth but with a few lumps remaining.
- Add 1 cup granulated sugar and ¾ cup packed brown sugar; beat until well combined.
- Beat in 2 large eggs, 1 large egg white, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 2 cups chocolate chips.
- Roll 2 tablespoons of dough into a ball for each cookie. Place on prepared baking sheets, leaving 1 ½ inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
93g
Fat
31g
Carbs
12g
