Crunchy Chocolate Chip Cookies

This recipe is my go-to chocolate chip cookie recipe! While it's based off the Original Nestle Toll House recipe, there are a few subtle changes that I think make all the difference! I hope you try them and enjoy! 

INGREDIENTS 

• 2 1/4 Cup All-Purpose Flour 

• 1 Tsp Baking Powder 

• 1 Tsp Salt 

• 1/2 Cup Butter (Softened) 

• 1/2 Cup Butter Flavored Shortening (Crisco) 

• 3/4 Cup Sugar 

• 3/4 Cup Dark Brown Sugar 

• 2 Tsp Vanilla Extract 

• 2 Large Eggs 

• 2 Cups (12oz) Chocolate Chips (Or Chocolate Chunks) 

• 1 Cup Chopped Pecans (Optional)

DIRECTIONS

1. Preheat the oven to 375° F.

2. Combine all-purpose flour, baking soda and salt in a bowl.

3. In a stand mixer, (you can also use a large bowl and a hand mixer) cream the butter, butter flavored Crisco, sugar, dark brown sugar and vanilla extract until white streaks from the butter have disappeared. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.

4. Form into rounded balls and place onto ungreased baking sheets.

5. Bake for 9 to 11 minutes or until golden brown.

6. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

BAKER’S NOTES

• Once the cookie dough is formed and put onto baking sheets, you can place the baking sheets in the fridge overnight to help the cookies develop even more flavor.

• You can use a bar of dark chocolate and cut it up instead of using pre-made chocolate chips for a more hand-made feel! 

• Always crack your eggs into a separate bowl first. That way you can easily pick out any shell pieces before adding them to your recipe. 

---