Copycat Chips Ahoy Cookies
I stumbled upon this recipe recently while trying to figure out what to do with some Crisco brand shortening that was just hanging out in my pantry. I went online and looked through recipes calling for shortening. I stumbled upon this recipe from allrecipes com.
When I made these cookies I was trying to use up older pantry products, and in addition to the shortening I wanted to use, I also had some older self rising flour that needed to go. In the States self rising flour is a combination of regular or all-purpose flour with the addition of baking powder and salt.
These are a crispy cookie that is amazing dipped in milk. As soon as I tried them they reminded me of ChipsAhoy cookies. I suspect the difference has to do with the baking powder in the self rising flour and the omission of the baking soda. I am not sure of the science but these are a win and will now be a permanent cookie recipe in our family.
Original Allrecipes.com recipe:
Changes I made to the original recipe:
- Substitute: 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt ….. for: 2 1/4 cups of self rising flour.
- Substitute: 2 cups of milk chocolate chips …. for: 2 cups mini semi sweet chocolate chips
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