November 16, 2013

Chocolate Chip Cookies


My very favorite cookie by far is a chocolate chip cookie.  I have made more chocolate chip cookies in my lifetime than any other cookie, cake or pie.  I may have made a comparable number of brownies.  I have tried more than one way to make them, and this recipe is my very favorite.


 I use Crisco butter flavored shortening in my cookies along with the butter.  I don't care for a cookie that spreads and is crunchy.  I like mine to be ooey, gooey, chocolatey goodness.


I also use self-rising flour instead of all purpose and add baking soda.  This way they really plump up.


After mixing all the ingredients together,  I refrigerate the dough anywhere from an hour to overnight before baking.  You can store the cookie dough in an airtight container in the refrigerator for a few days and bake a few at a time so that you have warm freshness each time!

Chocolate Chip Cookies:
 
2 1/4 cups self-rising flour
1 teaspoon baking soda
1/2 cup butter flavored Crisco (I use the sticks)
1/2 cup unsalted butter
2 large eggs
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 package of semi-sweet chocolate chips (I use Ghirardelli)

Combine flour and baking soda in a mixing bowl and set aside.  Using a mixer, cream together Crisco, butter, sugar, brown sugar, eggs, and vanilla.   Mix in dry ingredients.   Stir in chocolate chips.  Using a cookie scoop, scoop onto baking sheet and bake at 350 degrees for approximately 10 to 12 minutes.
Serve to family and friends.







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