This recipe is from Crisco Canada. The cookies use all shortening. I used regular, not butter flavored. I made half the recipe and I used slightly less vanilla than called for. I used 1/2 c. mini semi-sweet chocolate chips. I got 28 1 T./1.5" dough balls. The dough is very soft and you'll need to refrigerate your dough at least 90 minutes before you can scoop it out with a cookie scoop. I waited 60 minutes and the dough stuck a little to the scoop. My cold dough balls baked in 9 minutes. They spread out nicely and I've got no complaints other than they need a pinch more salt. The recipe said for rounded tablespoons of dough, bake 10-11 but mine weren't rounded and took only 9. At 9 minutes, even after cooling, they're crunchy on the outside and chewy on the inside. 30 seconds more they'd have been crunchy (overcooked) throughout.
I give these 5 stars.
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