As most chocolate cookies are, this is a slight variation of “Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies.” I like the use of shortening rather than all butter in this recipe for the sturdiness it imparts, but wanting the best of both worlds, I used half of each. Going into this I knew this would be a moister, softer cookie, just by virtue of the fact that there is a higher ratio of brown sugar to white sugar. Because I like my cookies crunchier, I knew this would not be MY favorite, but I know this texture appeals to most – and that’s what it delivered. These are indeed soft and tender, but chewy at the same time. I had mini M & M’s in the pantry, so I correspondingly made the cookies smaller too. As I do with all my cookies containing butter, I chilled the dough for about an hour before I baked them. These cheery two-bite cuties will be well-liked at Hubs’ meeting tomorrow morning.
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As most chocolate cookies are, this is a slight variation of “Original NESTLÉ® TOLL HOUSE®...