I accidentally made these cookies. I didn’t have my glasses on, so what I thought said ¼ was actually ¾ and I made a batch of chocolate chip cookies with 1 cup less sugar than the recipe called for. I knew as soon as I opened the oven to pull them out something was wrong. It turned out to be the best mistake ever because I’ve been making them like this on purpose ever since.
If a chocolate chip cookie and a shortbread cookie had a baby, it would be this.
Ingredients
1/2 cup (1 stick) butter, softened
1/2 cup melted and cooled (but still liquid) coconut oil
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mini chocolate chips (6 oz)
Instructions
PREHEAT oven to 375° F.
Combine the stick of softened butter, ½ cup oil, ¼ cup sugar, and ¼ cup brown sugar in a large mixing bowl and beat until light and creamy.
Add 2 eggs, one at a time, beating well after each addition.
Add 1 teaspoon vanilla.
In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
Gradually add the flour mixture to the wet ingredients, beating just until mixed in after each addition.
Stir in 1 cup of mini chocolate chips. Drop by rounded tablespoon (I use a small cookie scoop) onto ungreased baking sheets about 3 inches apart.
Cookies will expand slightly, but more or less retain their compact size and shape. They will not spread out flat while baking.
BAKE 10-11 minutes or until small cracks show on the surface and cookies are slightly golden brown.
Cool on baking sheets for 5 minutes before transferring to cooling racks.
Store in an airtight container, or freeze immediately once cooled.
FREEZE DOUGH FOR COOKIES ANYTIME:
Prepare the cookie dough. Line a cookie sheet with parchment paper and drop dough by rounded tablespoon as if you were going to bake them, but this time place them as close together as possible without touching.
Freeze for 20 minutes, then you’ll be able to put them in a freezer bag and they won’t stick together. When baking frozen cookie dough, add up to 5 minutes to baking time.
Chocolate Chip Shorties
If a chocolate chip cookie and a shortbread cookie had a baby, it would be this.
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup melted and cooled (but still liquid) coconut oil
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips (6 oz)
Instructions
PREHEAT oven to 375° F.
Combine the stick of softened butter, ½ cup oil, ¼ cup sugar, and ¼ cup brown sugar in a large mixing bowl and beat until light and creamy.
Add 2 eggs, one at a time, beating well after each addition.
Add 1 teaspoon vanilla.
In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
Gradually add the flour mixture to the wet ingredients, beating just until mixed in after each addition.
Stir in 1 cup of mini chocolate chips. Drop by rounded tablespoon (I use a small cookie scoop) onto ungreased baking sheets about 3 inches apart.
Cookies will expand slightly, but more or less retain their compact size and shape. They will not spread out flat while baking.
BAKE 10-11 minutes or until small cracks show on the surface and cookies are slightly golden brown.
Cool on baking sheets for 5 minutes before transferring to cooling racks.
Store in an airtight container, or freeze immediately once cooled.
FREEZE DOUGH FOR COOKIES ANYTIME:
Prepare the cookie dough. Line a cookie sheet with parchment paper and drop dough by rounded tablespoon as if you were going to bake them, but this time place them as close together as possible without touching.
Freeze for 20 minutes, then you’ll be able to put them in a freezer bag and they won’t stick together. When baking frozen cookie dough, add up to 5 minutes to baking time.
