Everyone has their secret go-to cookie recipe, and I’m pleased to say this one’s my specialty. It’s extra buttery, which makes the dough super creamy and makes the final product richer than ever!
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes
Yield:Makes 48 cookies 1x
Category:Bakery
Ingredients
Scale
1 1/2 cups packed light brown sugar
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 cup butter-flavored vegetable shortening, softened
4 large eggs
2 teaspoons vanilla extract
2 teaspoons salt
2 teaspoons baking soda
5 cups all-purpose flour
1 (24-ounce) bag semisweet chocolate chips
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, cream the brown sugar, granulated sugar, butter, and shortening on medium speed until pale. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the vanilla, salt, and baking soda.
Add the flour, 1 cup at a time, mixing until each cup is well combined before adding the next. Add the chocolate chips.
Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.
