Michael S’s Chocolate Chip Cookies
(160 mL) ⅔ c butter
(240 mL) 1 c sugar
(240 mL) 1 c brown sugar
(160 mL) ⅔ c shortening
(5 mL) 1 tsp vanilla
(2) 2 eggs
(780 mL) 3 ¼ c flour
(5 mL) 1 tsp soda
(5 mL) 1 tsp salt
1 (355 mL) 12 oz pkg chocolate chips
Mix together butter, sugar, brown sugar, shortening, vanilla, and eggs. Then add flour, soda, salt. Gently fold in chocolate chips. Do all this by hand!
Shape into 4 cm (1 1/2 inch) balls, using a heaping 15 mL (1 tablespoon) of dough for each one.
Place on an ungreased cookie sheet about 6 cm (2 1/2 inches) apart.
Bake in a 177° C to 190° C (350° F to 375° F) oven about 12-15 minutes or till light brown.
Let stand for 2 minutes before transferring to a wire rack. Cool. Enjoy!
Preparation time: 30 minutes
Cooking time: 12-15 minutes
Pairs Well With
I made these cookies with Mr. Fischer in cooking class. They are positively delicious! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, butter, shortening, chocolate chips, and vanilla. The fully mixed batter before adding the chocolate chips is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, the batter after the chocolate chips are added, and the cookies after they are finished baking. The dough being formed into balls is a physical change. Another physical change is the cookies because they are warming. The puffing up of the cookies and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place.
Submitted by: "Michael"