The other day I really needed some chocolate chip cookies. Ok, If I’m being honest, it really was the dough I needed, but that’s beside the point.
Anyway, I remembered some cookies my friend Stacee had brought to a party one time that had semi-sweet chocolate chips and butterscotch chips. They were so yummy, so I decided to make my own version of those cookies. They turned out perfect . . . .a little crispy on the outside and chewy on the inside. I just used the Nestle Toll House Cookie recipe, but used butter flavored shortening in place of the butter which I think gives a little bit thicker, crispier cookie, and then I added a little more flour which I always do when I use the Nestle Toll House recipe.
So here is another one to add to your arsenal of chocolate chip cookie recipes because you can never have too many.Print
- 1 cup (1 stick) butter flavored Crisco
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs (, room temp)
- 2 1/3 cups flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1 1/4 cups semi-sweet chocolate chips
- 1 1/4 cups butterscotch chips
- Preheat oven to 350.
- In a medium bowl, mix flour, salt, and baking soda together and set aside.
- In a mixing bowl, beat shortening, sugars and vanilla until creamy. Add eggs one at a time, beating well after each addition.
- Gradually beat in flour mixture. Stir in milk chocolate chip and butterscotch chips
- Using a cookie scoop, place dough onto a baking sheet lined with parchment paper. Bake for 9-10 minutes, making sure the cookies don’t brown. Let cool on cooking sheet for 2-3 minutes then transfer to cooling rack and finish cooling.
Recipe Source: Nestle Toll House Cookie