As I’ve mentioned before I am a chocolate chip cookie failure! I just can’t make a perfect chocolate chip cookie….and here is another recipe to prove that! HA! These were BIG, and delicious……and we all enjoyed them! BUT there were slightly brown and not as soft as I thought they’d be….surprised? I’m not! That’s how I roll in chocolate chip cookie baking. It’s embarrassing, it really is….. but I’m trying!
I found this recipe on Pinterest and here is the Chocolate Chip Cookie Recipe. And as I said before they were great…very tasty and we all enjoyed them and I followed the recipe EXACTLY! Maybe you’ll have better luck and your cookies will look and feel just as the originals do! Let me know how that goes!
Panara Chocolate Chip Cookies
1 c butter, softened
1/2 c shortening
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
4 1/3 cup all-purpose flour
2 tablespoon cornstarch
2 teaspoon baking soda
1 teaspoon salt
1 bag mini semi-sweet chocolate chips
Mix butter, shortening and sugars until light and fluffy.
Add egg and vanilla and mix until well combined.
Combine flour, cornstarch, baking soda, and salt and mix together.
Mix dry ingredients slowly into wet ingredients and blend well.
If the dough is crumbly, stir in water 1 teaspoon at a time until it just holds together. The dough should not be sticky.
Add in chocolate chips and stir until evenly distributed.
Using ¼ cup measure, scoop out dough and form into a ball. Continue until all dough is balled. Approx 24 cookies.
Place dough in the freezer for 2 hours or up to 3 months.
Place frozen cookie onto parchment lined baking sheet and bake at 350 degrees F for 15 min.
Let cool 2 minutes.
***notice the brown, crispy look??***
They were HUGE!!!