Chocolate chip cookies have to be one of the treats I receive the most requests for (which would explain why I have 3 bags of the BJ’s megasize bags of chocolate chips at my house at any given time. And even when I don’t need them, I buy them because BJ’s keeps sending me coupons). So I like to have several recipes in my “rotation” so I am not making the exact same cookies over and over. These cookies are a solid addition, sort of like when the Yankees added Mike Mussina in 2001. 🙂

* Note – These use cream of tartar, as well as powdered sugar in place of brown sugar and swaps out some butter for vegetable oil. I also chilled the dough for a few hours because I want puffy, large cookies. Flat cookies annoy me, as do small cookies.

*Note #2- remember to scoop flour from it’s container into your measuring cup using a large spoon or scoop, so you get the correct amount. Do the same with the powdered sugar.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup powdered sugar
• 1 egg
• 1 tsp vanilla
• 2 1/4 cups flour
• 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 2 cups chocolate chips

Directions

Cream butter, oil, sugar and powdered sugar. Add egg and vanilla. Fold in dry ingredients. Blend in chips. Using a large cookie scoop or 1/4 cup measuring cup, scoop out mounds of dough, piled high. Chill for a few hours. Preheat oven to 350. Stagger on a cookie sheet lined with parchment paper or non stick baking liners. Bake 10 to 12 minutes. (Bottoms of cookies will be lightly golden). Let sit on cookie sheet ten minutes. Remove and Cool completely.

Store in covered container.