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
- 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.
I would like to know how the powdered sugar vs. granulated sugar changes the texture and taste of the cookie?
I would say it makes them a tad softer. 🙂
And hi Anna!