Chocolate Chip Cookies

America’s Favorite Cookie . . . Chocolate Chip!

This is a family recipe that I make anytime I need to take a sweet treat somewhere (hello, office food days!).  They always get rave reviews and are usually requested in advance.

In the past, I have altered this recipe to include dark chocolate mint chips, white and milk chocolate chips and plan to add nuts to them sometime soon.  When I am in the mood for just a good ole’ cookie I use Nestle Milk Chocolate Chips (not semi-sweet).  This makes a big difference, to me anyway.

First, I blend the shortening and brown and vanilla sugars. Then, I beat in the vanilla and eggs.

In a separate bowl, I sift the flour, baking soda and salt.

Next, I slowly add the dry mixture to the sugar/egg mixture while mixing.

Once completely mixed, I add the milk chocolate chips and fold them in by hand using a spoon.

I drop large spoonfuls of dough onto a baking pan covered in foil.  Bake at 375 degrees for 11 minutes.

Once done, let cool for 5 minutes and transfer to a wire rack to cool completely.

Eat as many as you want!  I enjoy sampling the dough as well . . . but that’s just me!  J

Enjoy!

Rachael

Chocolate Chip Cookies

1 cup Butter Crisco

1 cup brown sugar

½ cup sugar

2 large eggs

2 tsp vanilla extract

2 ¼ cups flour

1 tsp baking powder

1 tsp salt

1 ½ cup Milk Chocolate Chips

Preheat oven to 375 degrees. 

In large bowl, cream together butter and sugars.  Beat in egg and vanilla.  In separate bowl, whisk together flour, baking powder and salt.  Slowly add flour mixture to the egg-sugar mixture until completely combined.  Add chocolate chips and mix by hand with spoon.

Spoon onto foil-lined baking sheet. 

Bake for 11 minutes.  After cookies are done baking, let cool for five minutes and then transfer to a wire rack to cool completely.

America’s Favorite Cookie . . . Chocolate Chip!

This is a family recipe that I make anytime I need to take a sweet treat somewhere (hello, office food days!).  They always get rave reviews and are usually requested in advance.

In the past, I have altered this recipe to include dark chocolate mint chips, white and milk chocolate chips and plan to add nuts to them sometime soon.  When I am in the mood for just a good ole’ cookie I use Nestle Milk Chocolate Chips (not semi-sweet).  This makes a big difference, to me anyway.

First, I blend the shortening and brown and vanilla sugars. Then, I beat in the vanilla and eggs.

In a separate bowl, I sift the flour, baking soda and salt.

Next, I slowly add the dry mixture to the sugar/egg mixture while mixing.

Once completely mixed, I add the milk chocolate chips and fold them in by hand using a spoon.

I drop large spoonfuls of dough onto a baking pan covered in foil.  Bake at 375 degrees for 11 minutes.

Once done, let cool for 5 minutes and transfer to a wire rack to cool completely.

Eat as many as you want!  I enjoy sampling the dough as well . . . but that’s just me!  J

Enjoy!

Rachael

Chocolate Chip Cookies

1 cup Butter Crisco

1 cup brown sugar

½ cup sugar

2 large eggs

2 tsp vanilla extract

2 ¼ cups flour

1 tsp baking powder

1 tsp salt

1 ½ cup Milk Chocolate Chips

Preheat oven to 375 degrees. 

In large bowl, cream together butter and sugars.  Beat in egg and vanilla.  In separate bowl, whisk together flour, baking powder and salt.  Slowly add flour mixture to the egg-sugar mixture until completely combined.  Add chocolate chips and mix by hand with spoon.

Spoon onto foil-lined baking sheet. 

Bake for 11 minutes.  After cookies are done baking, let cool for five minutes and then transfer to a wire rack to cool completely.