My favorite chocolate chip cookies
Toll House Chocolate Chip Cookies
My favorite chocolate chip cookie is, without a doubt, the Nestle Toll House cookie. In my family, we do make one small change to that recipe though, and that is substituting Crisco for the butter. It’s the only time I do that when I’m baking, but it just makes for the tastiest, chewiest cookie ever. I also take them out when they are still a tad underbaked, which gives the perfect texture once the cookie has cooled.
Oh baby, do we love these cookies. And it’s not just us. You wouldn’t believe the compliments and begging that ensues whenever I take these anywhere. People clamor to get to them, then they harass me for the recipe. I always feel really silly telling them that it just comes from the back of the chocolate chip bag, to which I always hear that their cookies never taste like that. That tells me it’s gotta be the Crisco. Not the butter flavored kind though…. nope. It’s gotta be good old fashioned Crisco in the blue container. Try it. You won’t be disappointed.
Recipe: Chocolate Chip Cookies
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. Crisco shortening (original recipe calls for 1 c. softened butter)
3/4 c. granulated sugar
3/4 c. packed light brown sugar
1 tsp. pure vanilla extract
2 large eggs
2 c. Nestle semi-sweet chocolate chips
Preheat oven to 375 degrees. Combine flour, baking soda, and salt in small bowl; set aside. Beat Crisco, sugars, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8-9 minutes or until edges begin to get golden. (Original recipe calls for baking 9-11 minutes.) Cool one minute on cookie sheet and remove to wire rack to cool completely.
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