Happy Friday friends! Today’s recipe is a chocolate chip cookie variety (one of nearly 2 dozen in my collection). These are made with powdered sugar instead of regular granulated sugar. I also like to use 1 tbs of cornstarch in my chocolate chip cookies because it helps keep them a little puffier. I used 3 kinds of chocolate chips and even tossed in some mini m&ms. Because m&ms make things better!

Remember to 1) spoon your flour into your measuring cup to get the right amount and 2) preheat your oven for 20 minutes before baking

• Ingredients
• 8 tbs butter, softened
• 2 tbs Crisco
• 1 cup brown sugar
• 2 eggs
• 1 tbs vanilla
• 3/4 cup powdered sugar
• 1 tsp baking soda
• 1 tbs cornstarch
• 1/2 cup white chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup mini m&ms

Directions – cream butter, Crisco, brown sugar and powdered sugar. Add eggs and vanilla. Stir in dry ingredients. Mix in chips and m&ms. Scoop out 1/4 cups of dough. Chill a few hours in a Tupperware container. Preheat oven to 330 degrees for 20 minutes. Stagger on a cookie sheet lined with nonstick baking liners.

Bake 10 to 15 minutes (light golden patches on top). Cool completely. Store in covered container.