Cream starter, butter, shortening, and sugars.
Add in 1/4 cup of cocoa powder for extra chocolate flavor. For shortening, use the butter flavor. This recipe works great with different flavored chips and nuts, too. Use a small cookie scoop to make bite-sized cookies or two small scoops to make a larger size cookie.
From Erika Yak: "Added 1/4 cup cocoa powder and 1 1/2 cups M&M’s to make them chocolatey chocolate chip cookies."
From Karen Garcia: "For another variation use dark chocolate chips and substituted 2 tablespoons of powdered stevia for the white sugar."
From Becky Lewis: "I made my cookie dough and then left it in the fridge for 48 hours to rest before baking the cookies. These are without a doubt the best chocolate chip cookies I've ever made. I love the fact that they don't have the baking soda taste that a lot of homemade cookies have. I'm so glad that someone gave me a friendship bread starter. "
From Elizabeth Bruce (Belleville, IL): "Different stage of cookies dough: Did a baking test. I froze individual dough pieces and baked them at thawed (some thawed on pan and some thawed in fridge) and frozen. I also baked some using dough that was in the fridge overnight. They all turned out the same well baked and no additional time needed."