IMPORTANT NOTETHIS RECIPE CALLS FOR HALF SHORTENING AND HALF BUTTER. DO NOT BE TEMPTED TO SUBSTITUTE ALL BUTTER, IT WILL NOT WORK !! IF YOU USE ALL BUTTER, THE DOUGH WILL SAG AND SPREAD ALL OVER THE PLACE AS IT BAKES. I HAVE BEEN TOLD THAT COMMERCIAL REFRIGERATED COOKIE DOUGH DOES NOT WORK EITHER (IT ALSO SPREADS).
1/4 cup butter flavored shortening (no substitutions)
1/4 cup butter (room temperature)(no substitutions)
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1½ cups all purpose flour
1/4 cup miniature semisweet chocolate chips
Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla and beat until well mixed. Add the flour and baking powder and mix well then stir in the miniature chocolate chips.
Put batter into a large plastic bag and flatten into a disk; chill for about an hour. Preheat your oven to 375°. Turn your cupcake (or muffin) pan upside down and cover every other cup with foil.
NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil lightly with vegetable spray.
NOTE: I used the new no stick foil and didn't have to spray it at all.
NOTE: If you are using a standard size cupcake pan, you can use full size paper cupcake liners instead of the foil.
After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner of the cookie bowl first) but DON'T REMOVE THE FOIL FROM THE INSIDE OF THE COOKIE BOWL UNTIL IT IS COMPLETELY COOLED.
Fill just before serving.