There is never a substitute for a good old fashioned chocolate chip cookie. I would have assumed that chocolate chip cookies have been around for hundreds of years… but that is incorrect. The chocolate chip cookie originated in the 1930’s at a place called the “Toll House Inn” in Massachusetts. (It is no coincidence that Nestle Chocolate Chips contain a version of this recipe called “Toll House Chocolate Chip Cookies” on the back of every package of chips that they sell - The Toll House Inn used Nestle chocolate!)
I love to make chocolate chip cooks for every occasion, every holiday, and… for no reason at all!
(not that you should eat uncooked cookie dough since it uses raw eggs - the dough tastes great too!)
Ingredients:
· 2 ¼ c. flour
· 1 c. brown sugar
· ¾ c. white granulated sugar
· 2 t. salt
· 2 t. baking soda
· 1 c. butter flavored Crisco (you could use any other butter/margarine/shortening but it won’t be the same)
· 1 additional T. of butter (don’t substitute something else!)
· 2 large eggs
· 2 t. vanilla extract
· 1 bag (11.5 oz) of milk chocolate chips
Directions:
Preheat oven to 375 degrees.
In a small dish beat the eggs and vanilla. Set aside.
In a large mixing bowl combine brown sugar, sugar, salt, baking soda, shortening & butter (all), and the beaten eggs/vanilla.
Cream ingredients together.
Fold in flour. (many like to add ½ of the flour first, mix, and then add the rest)
After your batter is completely done - add chocolate chips and mix one last time.
Chill dough for 1 hour (minimum) before baking. **This is important!**
Using a small scoop (tablespoon size), place rounded balls of cookie dough on a parchment paper lined cookie sheet. The cookies cook best when the balls are slightly larger than a tablespoon.
Bake for 9-11 minutes.
The cookies will begin to brown on the edges and patches in the middle of the cookie. That’s when they are done (even though there might be a few spaces that don’t look like they are cooked). The catch with this recipe is “do not over bake.” If you don’t over bake the cookies will stay soft.
Let cookies cool on cookie sheet for 2-3 minutes.
Remove cookies and place on a cooling rack.
Additional variations.
· Semi-Sweet Chocolate Chips
· Butterscotch Chips
· White Chocolate Chips
· Peanut Butter Chips
· Chocolate/Peanut Butter Chips
· Chocolate Chunks
· Mini Chocolate Chips
You can even use this same dough to make an M&M cookie. Just use 2 ½ cups (they are chunkier so you need to use more) of plain M&M candies instead of chocolate chips!
As mentioned in this recipe- there is a product called “Butter Flavored Crisco.” Many people have probably seen it in the stores - but I find that not many have actually used it. When making cookies, this product is PERFECT! Not only do you get a rich butter flavor in the cookie, you also get a softness (after baking) that comes with shortening. Some might say that there is no substitute for butter… but I think in this case there is!!
Try it the next time your cookie recipe calls for butter or margarine!
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