Tuesday, November 25, 2014

The {Perfect} Chocolate Chip Cookie

I had a friend in Iowa that was a fabulous cook.  Cookies were her speciality.  She was a cookie connoisseur of sorts.  One year for Christmas she gave me a cookie cookbook she made.  That thing is tattered and stained from so much use.  I get a lovely batch of cookies each and every time!  This chocolate chip cookie recipe is the one I make the most.  It is the perfect mix of crisp on the outside and chewy on the inside.  All you need is a tall glass of milk to go with it.  This recipe is versatile too.  I've substituted the chocolate chips with so many different mix-in's.  You can add any kind of chip from peanut butter to butterscotch to white chocolate.  The Heath bar bits are great as well!  One of my favorites, especially around Christmas, is the Andes mint chips.  Mint chocolate perfection, right there!  Set those out for Santa and you'll be guaranteed a spot on the nice list!  I usually double this recipe.  You can put the leftovers in a freezer bag and save for later.  Or just eat them all fresh, which is what usually happens when you have six kids around to help eat them.

3/4 cup Crisco (butter flavored is best)
3/4 C brown sugar
3/4 C white sugar
2 eggs
2 1/4 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/2 package chocolate chips

Mix the crisco and sugars together.  Add eggs and mix.  Add the powder, soda, salt and vanilla.  Stir.  Add flour 1 cup at a time.  Stir in chocolate chips.  Place spoonfuls of dough about 2 inches apart on a cookie sheet.  Bake at 350 for 10 minutes.  Enjoy!
*Source:  Jessica Brown

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