Chocolate chip cookies are easily one of our favorite year-round recipes! Perfect to whip up with pantry staples.

  • | Easy
  • | 60 mins
  • | 18 servings
  1. Cream the sugars and shorting in the bowl of a stand mixer fitted with paddle attachment. Beat until light, approximately 5 minutes at medium speed.
  2. Add eggs, one at a time. Add Rodelle Baker's Extract.
  3. In a small bowl, stir dry ingredients together and add to the creamed mixture.
  4. Stir in the chips (and nuts if adding).
  5. At this point, if you're ready to devour some chocolate chip cookie heaven, you can bake the cookies on a parchment line baking sheet in a 350°F oven for 10 to 12 minutes.
  6. Use a tablespoon to measure out the dough dollups.
  7. The best opinion is to roll the dough into a log on a piece of parchment paper. The diameter will be the approximate diameter of the cookies. Wrap the log in the paper tightly and twist the ends closed. Chill until completely firm.
  8. When ready to bake, cut the log into 1/2-inch slices.
  9. Arrange on a parchment lined sheet pan, and bake at 350°F for 10 to 12 minutes.
  10. Remove to a wire rack to cool.
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable shortening
  • 2 eggs
  • 1 teaspoon Rodelle Baker's Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 16oz package chocolate chips
  • Option: 4oz pecans, chopped
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