Double Chocolate Chip Cookies
1 1/4 cups firmly packed brown sugar
1/2 cup butter, softened
1/4 cup All-Vegetable Shortening
2 tablespoons milk
1 tablespoon vanilla extract
2 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
3/4 cup semi-sweet mini chocolate chips
HEAT oven to 375°F. Beat brown sugar, butter, shortening, milk and vanilla in large bowl with mixer on medium speed until light and fluffy. Beat in egg until blended.
STIR flour, salt and baking soda in medium bowl. Gradually beat into creamed mixture until just blended. Stir in chocolate chips.
DROP by rounded tablespoonfuls 3 inches apart onto baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove from baking sheet to wire rack to cool completely.
Serving Size (1 cookie), Calories 90 (Calories from Fat 40), Total Fat 5g (Saturated Fat 3g, Trans Fat g), Cholesterol 10mg, Sodium 85mg, Total Carbohydrate 13g (Dietary Fiber g, Sugars 9g), Protein 1g, Potassium 36mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 9mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.