Recipe: Angel Chocolate Chip Cookies and Chocolate Chocolate Chip Cookies (without brown sugar)

Angel Chocolate Chip Cookies
White, soft, cake-like chocolate chip cookies

1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C)

Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar.

Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.
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Chocolate Chocolate Chip Cookies
A soft cookies that is very chocolaty

2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C).

In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.

In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.