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Zebra Chocolate Chip Cookies
5 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 pound Shedd's Country Crock Spread, softened
1 1/2 cups granulated sugar
1 1/2 cups firmly packed dark brown sugar
1 tablespoon vanilla extract
3 cups (18 ounces) semisweet chocolate chips, divided
3 cups (18 ounces) white chocolate chips, divided
Heat oven to 375 degrees F. Grease baking sheets; set aside.
In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
In large bowl, with electric mixer, beat Shedds Spread Country Crock and sugars until light and fluffy, about 5 minutes.
Beat in eggs and vanilla extract, scraping sides occasionally.
Gradually beat in flour mixture until blended.
Stir in 2 cups each semisweet and white chocolate chips.
On prepared baking sheets, drop dough by tablespoons, 2 inches apart.
Bake for 10 minutes or until golden.
On wire rack, let stand 2 minutes; remove from sheets and cool completely.
Zebra Drizzle: Melt 1 cup each remaining semisweet and white chocolate chips; drizzle over cookies.
Yields 8 dozen cookies.
Dropped Cookie Recipes
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