Treat number two for the 2nd football Friday – chocolate chip cookies. I swapped out the sugar and used corn syrup. I also used a combo of butter and Crisco. You can use all butter or all Crisco. There is cornstarch in this recipe. I am a big fan of using it in cookies to keep them from spreading too much.
Remember to scoop your flour from your container into your measuring cup. I chilled the dough overnight. Don’t forget to preheat your oven for 20 minutes before baking so the temp is correct. Another tip – I open a new baking soda at the start of each month to make sure I am using fresh baking soda for optimal baking.
- Ingredients
- 1/2 cup butter, softened
- 1/4 cup Crisco
- 1/2 cup corn syrup
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups flour
- 2 cups chocolate chips
Directions – cream butter, Crisco and brown sugar. Add egg, corn syrup, vanilla, baking soda and salt. Stir in flour and cornstarch. Mix in chips. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes. Stagger dough on a cookie sheet lined with parchment paper or nonstick baking liners.
Bake 350 degrees for 12 to 15 minutes. There will be light golden spots on top., cool completely. Store in covered container.
cookies by christine 