I’m back with another cookie recipe. This time chocolate chip. I’m thinking that this was the most requested and popular cookie, well the monster cookies were a close second, at the diner and within my family. Today I’ll share this recipe that I think our daughter, Kate, perfected or received from a friend many, many years ago. And it’s still a hit today!
Chocolate Chip Cookies
Cream together ½ cup (one stick) softened butter, 2/3 cup Crisco, 1 cup sugar, and 1 cup brown sugar. I quite often blend the butter and Crisco before adding the sugars, but either way is fine. Because I am a wooden spoon baker and not a mixer user, I need to be sure to stir long enough to take the ingredients to a texture of combined smoothness. That it beyond a rough texture.
Next stir in 2 eggs and 1 teaspoon vanilla making sure they are blended evenly. Add 3 ¼ cup unbleached flour and 1 tablespoon baking soda. My preference is the unbleached flour, which I think is better nutritionally and produces a better finished product. If using the unbleached, you can use about 1 tablespoon less per cup in your recipe. I forgot to tell you why my recipes call for the unbleached.
Once the dry ingredients have been stirred in add your favorite amount of chocolate chips. Place on an ungreased cookie sheet and bake at 350 degrees for 10-12 minutes. I love soft cookies so they are usually ready for me at the ten minute time. Crispy cookies will take longer. Also I usually roll the dough into a ball and that helps to keep them round and soft.
Have a great time baking these cookies (the dough is good, too) and keep bringing smiles to your family through your baking skills. Happy home to you!
Recipe without my comments:
½ cup (one stick) softened butter
2/3 cup Crisco
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
3 ¼ cup unbleached flour
1 tablespoon baking soda
1 plus cup chocolate chips
Bake at 350 for 10-12 minutes on ungreased cookie sheet