Back in December, I held my first cookie exchange party. I compiled all of the recipes into little booklets for guests to bring home, along with the exchanged cookies, of course. My favorite batch was Isabelle’s triple chocolate chip cookies. I had sworn to myself that I would keep a few cookies out but would freeze the rest and take them out for Christmas. These guys never made it to the freezer.
Now, I’m not a huge fan of using vegetable shortening because of all the trans fats but I read that all Crisco products are now 0% trans fat free. The only problem with it now is that it’s fully made from hydrogenated oil. So that’s not great either *sigh*.
A comment was left on my milk chocolate chip cookies, saying that they turned out to be dry and clumpy. I think the shortening in this recipe will prevent this from happening.
Triple chocolate chip cookies
Makes 24 cookies
- ¾ cup shortening
- 1 ¼ cup brown sugar, packed
- 2 tbsp milk
- 1 tbsp vanilla extract
- 1 egg
- 1 ½ cup all-purpose flour
- 1 tsp salt
- ¾ tsp baking soda
- ½ cup white chocolate
- ½ cup milk chocolate
- ½ cup bittersweet chocolate
- Preheat oven to 350°F and line cookie sheets with parchment or silicone mat.
- Combine shortening, brown sugar, milk and vanilla. Incorporate the egg.
- In a separate bowl, sift and mix dry ingredients together. Incorporate them to the batter.
- Fold in the chocolate chips.
- Drop tablespoonfuls on the prepared cookie sheet, while leaving 2 inches of space in between.
- Bake for 8-10 minutes or until the edges are lightly browned. Let cool in baking sheet a few minutes before transferring to a cooling rack.