Ingredients
1/2 cup butter - room temperature
1/2 cup butter flavored Crisco
1/2 cup sugar
1 Cup Domino's Brownulated Light Brown Sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
12 oz (1 bag) milk chocolate chips
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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In a mixer (or with a hand mixer) mix butter and crisco until combined and smooth. Add sugar, brownulated sugar and baking soda - mix on high until combined, scraping the bowl several times. Add eggs one at a time and mix until combined, scraping the bowl between eggs. Add vanilla and mix. Gradually add flour and mix until combined scraping the bowl after each addition. Stir in chips using a spatula. COVER BOWL and put in the fridge for at least 30 minutes. Preheat oven to 350 degrees. Drop dough in heaping teaspoons on a lightly greased cookie sheet. Back 8-10 minutes - until edges are golden brown. Transfer to a cooling rack - or just eat them right out of the oven.