Liz makes chocolate chip cookies without butter: take two

My most popular post of all time is my chocolate chip cookies without butter. They're made with vegetable oil instead of butter and people go search-crazy for those babies. I wanted to make them again today, but I didn't have enough vegetable oil nor did I have butter! What is wrong with me? What I did have was some vegetable shortening. These cookies taste so much more butter-y than the vegetable oil recipe, because they're made with butter-flavored vegetable shortening. Yummo! I adapted this recipe from this Ultimate Chocolate Chip Cookie recipe.

These are the ingredients you will need:

3/4 stick of a butter-flavored vegetable shortening baking stick 

OR 3/4 cup of vegetable shortening

1 1/4 cups granulated (white) sugar

2 tablespoons milk

1 large egg

1 3/4 cups all purpose flour

1 teaspoon salt

3/4 teaspoon baking powder

1 cup chocolate chips*

*You can choose to add more, but I only had one cup. 

Also, feel free to add one tablespoon of vanilla extract. It was in the original recipe, but I didn't have any.

Preheat your oven to 375 degrees. Combine shortening, sugar and milk in a large bowl. After that's mixed, beat in your egg.

Combine flour, salt and baking soda mix in a different bowl and then add it into the shortening mixture until just blended.

Using an ice scream scooper, drop small balls of cookie dough onto an ungreased cookie dough. Bake for 8 to 10 minutes if you want soft cookies or 11 to 13 minutes for crisp cookies. Let cool on the baking sheet for two or so minutes and then transfer to a cooling rack to cool completely.

These cookies were pretty crumby. And when I say crumby, I don't mean crummy because they were down right delicious, but they produced quite a few crumbs.

Happy baking!
Liz