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Thin-and-Crispy - Soft-and-Cakelike




Source of Recipe


Internet


List of Ingredients




Thin-and-Crispy
Prep 25 minutes
Bake 10-12 min per batch

1 cup butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp. vanilla
2 cup all-purpose flour
1 1/2 cups semisweet chocolate pieces
1 cup chopped walnuts or pecans

Soft-and-Cakelike
Prep: 25 minutes
Bake 9-11 minutes per batch

1/2 cup shortening
1 1/2 cup packed brown sugar
2 slightly beaten eggs
1 tsp vanilla
2 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 oz sour cream
1 1/2 cup semisweet chocolate pieces
1 cup chopped walnuts or pecans


Recipe



Preheat oven to 375. FOR BASIC OR THIN COOKIES: in a bowl beat shortening and/or butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt; beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer. With a wooden spoon, stir in remaining flour. (Typists notes: If you use the bread beaters on your electric mixer, you can skip the wooden spoon.) Stir in chocolate pieces and nuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake Basic cookies 8-10 minutes, and Thin cookies 10-12 minutes or until edges are browned. Cool on wire rack. Makes 60 cookies.

FOR CAKELIKE COOKIES: in a bowl, beat shortening and brown sugar on medium to high speed until combined. Add eggs and vanilla; bean until combined. Combine flour, baking soda, baking powder and salt. Alternately add flour mixture and sour cream to shortening mixture, beating after each addition. With a wooden spoon, stir in chocolate pieces and nuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake 9-11 minutes or until edges are browned. Cool on wire rack. Makes 60 cookies.