I love chocolate chip cookies!!! Who doesn’t?!! Sometimes though it can be hard to find just the right recipe. Some recipes make cookies that are too thick, chunky and cake-like, whereas other chocolate chip cookie recipes spread way too thin. I find that the recipe below is just right—not too thin and not too thick. It’s a recipe I’ve “tweaked” a bit from Pillsbury’s BEST COOKIES cookbook. This is another drop cookie dough that can be made up ahead of time in dough balls and frozen until ready to bake.
½ cup unsalted butter, softened
½ cup Crisco or other shortening
¾ cup dark brown sugar, firmly packed
½ cup granulated sugar
1 ½ tsp. vanilla
1 large egg
1 ¾ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
1 (12 oz.) package semi sweet chocolate chips
1 cup unsalted macadamia nuts, chopped
Cream butter, shortening and sugars together. Add egg and vanilla and beat until light and fluffy. Blend in flour, soda and salt. Stir in chocolate chips and macadamia nuts. Drop by rounded tablespoons onto parchment paper-lined cookie sheet. Bake in 375 degree oven for 10-12 minutes, or until light golden brown. Makes about 2 to 2 ½ dozen large cookies.
Enjoy!
~Becky
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