INGREDIENTS
1 cup Cannashortening, Butter Flavored
3/4 cup Sugar
1 cup Brown Sugar
2 1/4 cups Cake Flour
1 teaspoon Kosher Salt
1 1/2 teaspoons Baking Powder
2 Eggs
1 1/2 teaspoons Vanilla Extract
2 cups Semisweet Chocolate Chips
INSTRUCTIONS
Heat oven to 375-degrees. Combine the Cannashortening, sugar, and brown
sugar in the mixer's work bowl, and cream until light and fluffy. In
the meantime, sift together the cake flour, salt, and baking powder and
set aside. Add the eggs 1 at a time to the creamed mixture. Then add
vanilla. Increase the speed until thoroughly incorporated. With the
mixer set to low, slowly add the dry ingredients to the shortening and
combine well. Stir in the chocolate chips. Chill the dough. Scoop onto
parchment-lined baking sheets using a #20 ice cream scooper, 6 per
sheet. Bake for 13 minutes or until golden brown and puffy, checking
the cookies after 5 minutes. Rotate the baking sheet for even browning.
NOTES
The secret behind a big puffy cookie is the use of cake flour, shortening, and the mix of brown to white sugars.
