My daughter calls these TYG Chocolate Chip cookie. Don’t ask me what TYG stands for because this blog is PG. If you want to know you will have to contact her to ask.
Anyway these are soft, chewy, delicious chocolate Chip cookie. They stay soft.
1/2 Cup Butter
1/2 Cup Butter Flavored Vegetable Shortening
3/4 Cup Brown Sugar
1/2 Cup Sugar
1/4 Cup Honey
2 Eggs
1 Teaspoon Vanilla
3/4 Teaspoon Salt
1 Teaspoon Baking Soda
2 3/4 Cups Flour
6 oz Milk Chocolate Chips
6 oz Dark Chocolate Chunks
Preheat oven to 375 degree.
Beat butter, shortening (shortening will make them softer), granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Add salt and baking soda and stir. Gradually beat in flour. Stir in morsels and nuts. Place in the refrigerator for 30 minutes. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to flour sack towel or wire rack to finish cooling. Store in a cookie jar or air tight container.
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