I know this isn’t some fancy pants recipe (sometimes it’s good to go back to basics) and I know that’s a bold statement of me to make (that these are “best ever”)….but really they are. And I would know because I’m like über, mega picky times 100 when it comes to chocolate chip cookies.The secret ingredient that makes these so perfectly delicious? Crisco (so don’t even think about replacing that white lard gunk)! And in case you still haven’t figured out how to reward yourself from yesterday, you just found your answer. You’re welcome
The Best Chocolate Chip Cookies
2 sticks of butter
1 c. Crisco
1 c. white sugar
1 1/2 c. brown sugar
4 tsp. vanilla
4 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
24 oz. chocolate chips
Pre-heat your oven to 325 degrees. Mix all dry ingredients together and set aside.
Meanwhile, beat together the butters and sugars until creamy. Add in the eggs and vanilla and beat until well blended and fluffy.
Add in dry ingredients and then the chocolate chips, making sure not to over mix.
Shape into golf ball sized balls and place 1″ apart on a parchment lined baking sheet.
Bake for 12-16 minutes, just until the edges are brown, making sure NOT to over bake them! (When they still look slightly undone is usually when you want to take them out…I have found this to be around 12 minutes in my oven.)
Let cool and serve with a big glass of milk.
*This recipe can easily be made in halves or quarters. I usually make a half recipe, bake us a few cookies, then freeze the rest in logs which can than be sliced for freezer-to-oven cookies*
*This recipe is easily adaptable- I have made variations with heath pieces, nuts, butterscotch chips or with a sprinkling of salt on top all with delicious results*
Recipe from my sister