A Betty of a Cookie!

6.10.2016

Reason's I love this cookie--just cooled from the oven they have this very thin layer of crisp, like a perfectly toasted marshmallow,  that up until now has been very hard for me to achieve without the use of Crisco, which I refuse to use. The inside is still a little but gooey while they're still warm, which is delicious, but also rich, so it keeps you from eating the whole patch right away. Because of said gooeyness, they are still perfect the next day and if you can resist the following day after that. They no longer have that crisp skin, but they're still soft and satisfying and now way too easy to eat 3...4 at a time. I also recently tried this Guittard brand chocolate chip after having some troubles with my normal Tollhouse choice and really like them a lot more!

Both this recipe (a vintage Betty Crocker recipe and that choc. chip brand were recommended to me by friends on SnapChat! Woot woot--love that app more and more each day :))


Ingredients:
3/4 cup sugar
3/4 cup brown sugar
1 cup softened butter
1 teaspoon vanilla
1 egg
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet Guittard brand chocolate chips

Heat oven to 375°
Mix sugars, butter, vanilla and egg in mixer
Combine flour, baking soda and salt in a separate bowl
Mix in flour mixture to sugar mixture, Stir in chocolate chips.
Place rounded Tablespoon sized balls 2 inches apart on cookie sheet and bake for 8-10 minutes until golden brown. Centers will be soft. Cool on pan slightly, then cool on rack.







*This is my take on this original recipe found here

2 comments

Kynia said...

YES! I have been on the hunt for a good recipe that doesn't use Crisco, because, frankly, it's disgusting. Can't wait to try this! xX

Daphne Lefran said...

Love cookies and can't wait to try this recipe. Thank you!

-daphne
thedaphexchange.com

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