THIN & CRISPY CHOCOLATE CHIP COOKIES #mommasrecipes, fit for newbie.

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All pages with titles beginning with Thin. All pages with titles containing Thin. adjective, thin·ner, thin·nest. having relatively little extent from one surface or side to the opposite; not thick:thin ice. of small cross section in comparison with the length; slender: a thin wire. Something thin is narrow or not very thick.

Use butter-flavored shortening.
You need unsalted butter room temperature.
You need light brown sugar packed.
Use granulated white sugar.
You need to prepare egg room temperature.
Provide vanilla extract.
You need to prepare flour.
You need to prepare baking soda.
Prepare salt.
You need semi-sweet chocolate chips.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, but it is a good rule of thumb to add at least a pinch or 2 when you begin cooking and once more at the very end. Your palate are going to be the ultimate guide here, so taste often.

Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside. In a large bowl cream together shortening, butter, brown sugar, and granulated sugar. Mix in egg until combined. Mix in vanilla extract. Mix in flour, baking soda, and salt until well combine and a dough starts to form..
Fold in chocolate chips. Using a mini ice cream scoop (about 1 tablespoons worth) scoop out dough and place about 2 inches apart on prepared baking sheet. Completely flatten each ball of dough. (see notes) Bake for 7-8 minutes. Remove from oven and let cookies sit in the pan for about 2-3 minutes before transferring to a cooling rack to finish cooling. Cookies will crisp up even more as they cool. Store in airtight container..
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