Jenni's StoryThere's a few ingredients in this cookie that you don't normally find in your average chocolate chip cookie recipes. This recipe was slightly adapted from a cookiesandcups.com recipe.
**note** the dough gets refrigerated overnight, so plan ahead! Happy baking!
(1 stick) butter, softened
Find more recipes at goboldwithbutter.com
1 1/3 c
chocolate chips (semi-sweet, milk chocolate, or a mixture of both)
1Mix dry ingredients (first 5 listed) together. Set aside.
2In a separate bowl, cream together shortening, butter, and both sugars until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and lemon juice and beat well.
3Slowly add in dry ingredients, beating on low until combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate overnight.
4Preheat oven to 350. Line baking sheets with parchment paper.
5Using 1/4 C measuring cup, or an ice cream scoop, place cookies about 2 inches apart on lined baking sheets. Bake for 12-14 minutes, or until cookies begin to turn golden on the top and around the edges.
6Cool on pan for 2 minutes before transfering to a wire rack to cool completely.