How to make it

  • Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed.
  • Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.
  • Put batter into a large plastic bag and flatten into a disk; chill for at least an hour.
  • Preheat your oven to 375.
  • Turn your cupcake (or muffin) pan upside down and cover every other one with foil.
  • NOTE: I use all of them, and I use no foil, I just spray the bottom of the pan with spray oil. If you want I guess you could use parchment or wax paper, foil just seemed not necessary!!
  • NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil.
  • Spray the foil with vegetable spray.
  • Roll the chilled cookie dough (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough.
  • Cut circles and drape over foil, smoothing cracks together and trimming to fit.
  • Bake 10-12 minutes or until light brown.
  • Remove from oven and let them cool on the pan for about 10 minutes.
  • After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner first) but don't remove the foil until the cookie bowl is completely cool.
  • Fill just before serving.

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