Yet Another Chocolate Chip Cookies Recipe |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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I have literally made this recipe since high school (25 years ago). I remember getting inspired by a Toll House recipe, but then tweaked it over the years. I have a husband, 3 sons and 2 granddaughters who have devoured dozens of these. Ingredients:
1 cup butter flavor crisco |
3/4 cup light brown sugar |
3/4 cup granulated sugar |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons vanilla extract |
2 eggs |
2 1/4 cups white flour, sifted |
2 cups chocolate chips |
Directions:
1. Preheat oven to 350 degrees.
2. Put Crisco, brown sugar and white sugar in a large bowl. With a hand held or stand up mixer, combine until well blended.
3. Whisk the 2 eggs in a small bowl and add to the blended Crisco/sugar mixture and combine.
4. Add soda, salt and vanilla and mix again until blended.
5. Add 1 cup of the sifted flour and combine until fully incorporated. Add 2nd cup of flour and fully mix to combine again. Add the last 1/4 cup if the mixture still seems wet. .
6. Pour in the chocolate chips. DO NOT USE THE MIXER to incorporate the chocolate chips, do this by hand. (Consider it an upper body workout). This prevent the chocolate chips from being broken.
7. Drop by LARGE rounded tablespoon full onto a nonstick pan. (I have 12 cookies/pan). Flatten the large blobs of cookie dough slightly. Bake for exactly 12-14 minutes. Take the cookies out when the edges are slightly browned and the middles seem underdone. This step is important! Let the cookies sit on the pan for another 10 minutes. They will deflate and continue to cook to perfection. Remove to wax paper or foil to finish cooling. Continue this method until all of the dough is used.
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