cookbook. I changed it, but only very slightly. They are perfectly chewy and yummy warm out of the oven, or days old. I think the trick is the butter-flavored crisco, though the first time I made these I did half butter-flavored and half regular, because I only had half a stick of the butter-flavored. Also, make sure you do not over bake them, since they will still bake longer on the cookie sheet once you remove them from the oven.
Makes about 5 dozen cookies.
INGREDIENTS
2 1/2 c all-purpose flour1 1/2 t baking powder
1/2 t salt
1 Butter Flavor CRISCO Stick of 1 c Butter Flavor CRISCO all-vegetable shortening
1 c firmly packed brown sugar
1/2 c sugar
1 egg
1/2 c sour cream
1/4 c warm honey
2 t vanilla
2 c Guittard milk chocolate chips
1 c finely chopped walnuts
DIRECTIONS
1. Heat oven to 375 F. Grease cookie sheets (or use a Silpat, if you have one) Place sheets of foil on countertop or cooling racks for cooling cookies.2. Combine flour, baking powder and salt in a medium bowl. Set aside.
3. Combine shortening and sugars in a large bowl. Beat at medium speed of an electric mixer until well blended. Beat in egg, sour cream, honey and vanilla. Beat until just blended.
4. Add flour mixture to creamed mixture at low speed until just blended. Stir in chocolate chips and nuts.
5. Drop slightly rounded measuring tablespoonfuls of dough 2 inches apart onto prepared sheet.
6. Bake at 375 F for about 10 minutes, until set. Do not overbake. (unless you prefer crunchy cookies) Cool 2 minutes on baking sheet and remove to foil to cool completely.
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