Chocolate Chip Cookies
Ingredients
3 1/4 cups all-purpose flour
3/4 teaspoon salt
1 1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup (1 stick) butter (softened)
1/4 cup Crisco solid vegetable shortening
2 tablespoons molasses
1 3/4 cups brown sugar
1/2 cup sugar
2 tablespoons water
2 eggs
1 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
1 cup semi-sweet chocolate chips
In a small bowl, whisk the flour, salt, cream of tartar, and baking soda together and set aside.
In a large bowl, cream together molasses, butter, Crisco, water and sugars. When mixture is pale and fluffy, add in the eggs one at a time,
mixing in between. Add in the vanilla, then lower the speed and gradually add in the flour mixture.
Mix until everything is combined, but don’t over mix. Stir in the chocolate chips and freeze for at least two hours.
When you’re ready to bake (and the dough is firm), preheat oven to 350F and line a cookie sheet with parchment paper.
Roll dough into 2-inch balls and bake 13-15 minutes.