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Sue's Two-Chocolate Chip Cookies

Sue's Two-Chocolate Chip Cookies

Suzanne

Suzanne

This chocolate chip has white and semi-sweet chocolate chips. It will become your favorite chocolate chip cookie recipe yet!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream the shortening, white sugar, and brown sugar together with a wooden spoon. Add eggs and vanilla, mix well. Sift together the flour, baking soda and salt, stir into the creamed mixture. Finally stir in the semi sweet chips and the white chips, if the batter is too stiff, you may need to use your hands.
  3. Drop cookies by heaping spoonfuls onto unprepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. I always like to take my cookies out of the oven when they are light brown and not yet set. It creates a softer cookie. Allow cookies to cool for a few minutes on the baking sheet before removing to cool on wire racks.
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Reviews

LALA1030
32

LALA1030

1/20/2006

The picture of the cookies for the recipe is the ones that I made.. they are really good! I have made so many types of chocolate chip cookies.. I couldn't possibly count. This is a very good recipe. I altered it a bit... here are my changes: 3/4 Butter, 1/2 White sugar, 3/4 lightly packed brown sugar, 1 Tbsp Vanilla and 2-1/2 Cups flour. I baked the cookies in a 350 oven for about 9-11 minutes.. depending on the size. REMEMBER.. if your cookies are flattening.. they need more flour. Whenever I make cookies.. I make 4 on a pan for the first bake time.. that way I can adjust the recipe if needed! Enjoy and thanks for the recipe! Lala

Julie
25

Julie

12/9/2005

These cookies are fantastic... when made right. For other cookie novices out there, here's what I learned! 1) Oxided butter tastes bad. If it's badly yellowed on the outside, don't use it or your dough will taste bad. 2)The best tasting white chocolate chips contain cocoa butter and are really hard to find. 3)Cheap blenders overheat easily and metal silverware spoons bend easily. 4)You don't need to flatten the dough valls to get them to bake evenly -- if you roll the dough into balls or drop as rounded shapes, the cookies come out puffier and flatten less. 5)Undercooked cookies are as bad as overcooked cookies. Wait until you see the tops just starting to brown before taking the sheet out of the oven (9.5 minutes for me!). 6)Air bake, non-stick cookie sheets are worth the money - convenient and no burnt cookie bottoms.

frenchgirl
13

frenchgirl

7/17/2006

I use this recipe as a base for what have become my favorite cookies! I've changed just a few things, because I still never use shortening at home :)... 1/2 cup butter and 1/4 cup vegetable oil (yep, I always try to cut on the fat!). And I also add 1/4 flour and 1/2 cup macaroon coconut to improve the consistency to my taste... I LOVE THEM!!

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