Giant Chocolate Chip Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 20 cookies
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sugar
- 1 tablespoon sour cream
- 2 1/4 cups all purpose flour
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) golden brown sugar
- Carbohydrate 41 g(14%)
- Cholesterol 31 mg(10%)
- Fat 17 g(27%)
- Fiber 2 g(7%)
- Protein 3 g(6%)
- Saturated Fat 8 g(42%)
- Sodium 161 mg(7%)
- Calories 316
Preparation Preheat oven to 350°F. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips. Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2 1/2-inch round. Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.
Preparation Preheat oven to 350°F. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips. Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2 1/2-inch round. Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.
