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What are some tips for baking soft chocolate chip cookies?
Give this recipe a try! In general, shortening gives a cakier texture than butter, which give a crisper cookie. Make sure to use real butter when called for, as substitutes contain water that will flatten the cookies.
Soft-and-Cakelike Chocolate Chip Cookies
Prep: 25 minutes Bake: 9 minutes per batch
Makes: about 60 cookies
For a puffy cookie, we use all shortening instead of butter; that way the dough stays mounded. We also replace all of the granulated sugar with brown sugar. The sour cream adds extra richness.
1/2 cup shortening
1 1/2 cups packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 8-oz. carton dairy sour cream
1 12-oz. pkg. (2 cups) white baking pieces
1 1/2 cup chopped macadamia nuts, walnuts, or pecans (optional)
1. Preheat oven to 375°F. In a large mixing bowl, beat shortening and brown sugar on medium to high speed until combined. Add eggs and vanilla; beat until combined. In a medium bowl, combine flour, baking soda, baking powder, and salt. Add flour mixture and sour cream alternately to shortening mixture, beating after each addition. Using a wooden spoon, stir in white baking pieces and, if desired, nuts.
2. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges are browned. Transfer to wire racks and let cool.
Nutrition Facts per cookie: 97 cal., 4 g total fat (2 g sat. fat), 10 mg chol., 46 mg sodium, 13 g carb., 0 g dietary fiber, 1 g protein.