BUTTER CRISCO CHOCOLATE CHIP COOKIE RECIPE RECIPES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F.
• In a large bowl, sift together the flour, baking soda, and salt.
• Place ½ cup sugar in a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

Steps:

• Arrange 2 racks to divide the oven into thirds and heat the oven to 375ºF. Lightly coat 2 baking sheets with cooking spray or shortening, or line with parchment paper. Place 1/4 cup of the granulated sugar in a small, shallow bowl.
• Place 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.
• Place 1/2 cup shortening and 1/2 cup creamy peanut butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until light and fluffy, about 1 minute.
• With the mixer still on medium speed, slowly add in the remaining 1/2 cup granulated sugar and 1/2 cup packed brown sugar, then continue beating until well combined, scraping down the sides as needed, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined.
• With the mixer on low speed, slowly add the flour mixture and beat until just combined.
• Scoop the dough out into 36 (rounded tablespoon) portions. Roll each into a ball. Roll each ball in the granulated sugar and place on the baking sheets, spacing them about 2-inches apart, 18 per sheet.
• Bake for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until small cracks appear in the dough, about 5 minutes more. Meanwhile, unwrap 36 chocolate Hershey’s Kisses.
• Remove the baking sheets from the oven. Immediately press a chocolate kiss gently into the center of each cookie so the cookie becomes a round with cracked edges. Return to the oven and bake until the cookies are just firm, 3 to 5 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks and let cool completely.