Thursday, March 24, 2011

Favorite Chocolate Chip Cookies

Part of me is a little reluctant to share my chocolate chip cookie recipe. I pretty much stole it from several years ago and now I can't even find it on there. It's my favorite chocolate chip cookie recipe, and I've been asked tons of times to make them. Now you can make them for yourself.

You don't even need me anymore.


Love me anyway, okay?

First, soften 2/3 cup of real butter in the microwave. Add 2/3 cup of butter-flavored Crisco. I don't like off-brand shortening, but if you have something else similar on hand, don't go buy butter-flavored Crisco until you run out.

I like to tidy up and put things away as soon as I'm done with them.

Grant took this pretty picture of the chocolate chips for me. He even spilled a few chips for effect. These chips were better than Nestle Toll House, but not as good as Ghiradelli. If you want fancy cookies, buy Ghiradelli. Walmart has them the cheapest I can find, but I wasn't at Walmart when I did this shopping trip.

I also try to buy local, free-range eggs, but I know "free range" isn't a regulated term. So I still need to do some research. These are from here.

Back to the cookies. Add a cup of white sugar and a cup of brown sugar. Mix well.

Then a tablespoon of vanilla and two whole eggs.

I'm sure I've told you before, but I love this vanilla.

Then a teaspoon of salt and a teaspoon of baking soda.

Just under four cups of flour.

If your cookies turn out too flat, you didn't put enough flour in. If the first batch is a little flat, you can add more flour before you bake the rest. I don't like flat cookies, but some people do.

Also, flour makes less of a mess if you mix it in a cup or a two at a time.

I think this is one of my husband's artsy shots. Maybe.

Mix in the chocolate chips. Then roll into balls. If you put in enough flour, the dough won't be super-sticky and should hold into balls well.

Let your husband eat dough. He will love you more for it.

While some cookies are baking, I like to freeze extra dough for later. This time I flattened little disks of dough between waxed paper and put it in Tupperware. It works really well!

Or you can make mini-logs in Ziploc bags. When you want to use it, you can slice it off later.

This is how these cookies bake up.

This is my picture-perfect cookie.

Just lovely. Take them out as soon as they start to brown, about 12 minutes on 350. They'll set after you take them out of the oven.

Chocolate Chip Cookies
(makes about 60)

2/3 cup butter, softened
2/3 cup butter-flavored Crisco
1 cup sugar
1 cup brown sugar
2 eggs
1 tbsp vanilla
1 tsp salt
1 tsp baking soda
4 cups flour
1 bag chocolate chips

1. Mix butter, Crisco and sugars.
2. Add eggs, vanilla and salt.
3. Add baking soda and flour.
4. Mix in chocolate chips.
5. Roll into balls.
6. Bake at 350 degrees until the tops start to brown, about 10-12 minutes.

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