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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
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 3 cups (18 ounces) semisweet chocolate chips, divided
  • 3 cups (18 ounces) white chocolate chips, divided
  • Zebra Drizzle


  1. Heat oven to 375 degrees F. Grease baking sheets; set aside.
  2. In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
  3. In large bowl, with electric mixer, beat Shedds Spread Country Crock and sugars until light and fluffy, about 5 minutes.
  4. Beat in eggs and vanilla extract, scraping sides occasionally.
  5. Gradually beat in flour mixture until blended.
  6. Stir in 2 cups each semisweet and white chocolate chips.
  7. On prepared baking sheets, drop dough by tablespoons, 2 inches apart.
  8. Bake for 10 minutes or until golden.
  9. On wire rack, let stand 2 minutes; remove from sheets and cool completely.
  10. Zebra Drizzle: Melt 1 cup each remaining semisweet and white chocolate chips; drizzle over cookies.

Yields 8 dozen cookies.

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