Categories:
Ingredients
2 cups C&H® Dark Brown Sugar
- ½ cup Unsalted butter, softened
- ½ cup Shortening
- 1 teaspoon Baking soda
- 1 teaspoon Cream of tartar
- ¼ teaspoon Salt
- 1 large Egg
- ½ teaspoon Pure vanilla extract
- 1 ¾ cups All-purpose flour
Rate Recipe
Instructions
Step 1
Preheat oven to 300°F. Line 2 half sheet pans with parchment paper.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat dark brown sugar, butter, and shortening at medium speed for 2 minutes. Add baking soda, cream of tartar, and salt. Beat mixture until combined. Beat in egg and vanilla. Scrape the bowl as needed. Add flour and mix until combined.
Step 3
Using a small ice-cream scoop, drop dough onto lined sheet pans. Flatten slightly with your hand. Bake for 8 minutes or until golden brown around the edges. Allow the cookies to rest for 5 minutes on the sheet pans. Remove from pans to cooling racks.
Chef's Tip
Sprinkle some C&H Turbinado Sugar on top of your cookies before baking for additional flavor and texture.
Rate Recipe
Sign Up
Sign up to receive new recipe inspiration, product information, special offers, and more.