When measuring flour, we spoon it into a dry measuring cup and level off excess. Store the cookies in a tightly sealed container at room temperature for up to 5 days. Sift together flour, soda and salt add to creamed mixture blend well. Classic Crunchy Chocolate Chip Cookies 1/2 cup (1 stick) butter, at room temperature 1/2 cup Golden Barrel Coconut Oil in a soft-solid state 1 cup Golden. When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Beat shortening, sugar, egg, milk and vanilla together until creamy. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Roll each into a ball with slightly wet hands. Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate beat in the vanilla. Whisk the flour, salt and baking soda in a medium bowl. Line 2 baking sheets with parchment paper. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Whisk together the flour, baking soda and salt in a large bowl. Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F.
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