Milk Chocolate Chip Cookies

I LOVE to bake, so when a friend passed along a new recipe for the classic Chocolate Chip Cookie, I had to give it a whirl. These cookies bake up with a slightly crisp exterier and a moist crumb interior. This is not the cookie for those who like nice and soft puffy cookies. However, these cookies are nice and sturdy and after chilling in the freezer for 30 minutes and are perfect with a big ol’scoop of icecream sandwhiched in between two of them! These would travel well and can be easily stacked for shipping as well.
I was a bit surprised by the end result of the cookies. The recipe uses shortening, which I thought would produce a puffy cookie, but I was wrong, yet not disappointed with the results. The flavor of these is just the right combination of chocolate and vanilla. What makes these cookies stand apart from my usual recipes is the use of Milk Chocolate chips (a welcomed change) but SemiSweet chips can be easily subbed. Although I would suggest giving the Milk Chocolate chips a whirl, they are under-utilized in cookie recipes in my opinoin.
I rate these cookies an 8

Milk Chocolate Chippers

1 cup butter Flavor Crisco
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1/2 tsp water
1 tsp pure vanilla extract
1 tsp salt
1 tsp baking soda
2 1/2 cups flour
2 cups Milk Chocolate Chips
Preheat oven to 350.
In a large bowl whisk the flour, salt and soda. Set aside.
Cream shortening and sugars until blended. Add eggs and vanilla and mix to combine.
Fold in the flour mixture just until combined.
Fold in the chips.
Bake on parchement lined baking sheets for 8-10 minutes or until edges are light brown. Do not overbake. Cool on sheet for 3 minutes and transfer to rack to cool completely.

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