Ingredients
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2 1/2 cups flour
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1/4 cup Crisco
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1/2 cup unsalted butter, softened but still firm
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1 cup lightly packed dark brown sugar
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1/2 cup granulated sugar
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2 teaspoons vanilla extract
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1 teaspoon baking powder
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1/2 teaspoon salt
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10 ounces chocolate chips (about 1 3/4 cups) or 10 ounces semisweet chocolate chunks (about 1 3/4 cups)
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1 large whole egg
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1 large egg white
Instructions
- Preheat oven to 350°F.
- Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
- Add sugars and beat until well blended.
- Add egg, egg white and vanilla and beat until smooth.
- Mix together flour, baking powder and salt and stir into butter mixture.
- Fold in chocolate chips.
- For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
- Bake 14 minutes or until tops are well browned.
- Slide parchment paper onto wire racks to cool.
- Repeat with remaining dough and fresh sheets of parchment paper.