Ultimate Chocolate Chip Cookies

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choc-chip-cookies

This recipes is based on the Crisco recipe, found here.

I’ve been making these cookies, in some variation, since I was in high school.  As with the majority of my recipes, it serves as a base recipe that can be customized, depending on what you have, and more importantly, what you are in the mood for!  The recipe calls for 1 cup of chocolate chips and 1 cup of chopped pecans.  You can substitute any number of items for those two ingredients—white chocolate chips, cinnamon chips, peanut butter chips, M&Ms, brickle chips, craisins, raisins, and any kind of nut that you like.  A full batch makes 33 cookies (at the size that I make them), so I typically double the batch.  I also use this same recipe for my blonde brownies, which is when you spread the dough in a cookie sheet and make it all at once.

On my handwritten recipe sheet for this one, I wrote ¾ c. baking soda instead of ¾ t. and once sent the recipe to a friend of mine who was doing bulk baking for the holidays.  I was typing so fast that I didn’t catch that I put the cup instead of teaspoon and sent it off.  I have the wherewithal to know that there is no cookie recipe that needs almost a cup of baking soda, but she was new to baking.  So she actually made it with the ¾ c.  You can just imagine how nasty they were!  Luckily she realized it before she packaged them up and delivered them to friends and family!

Ultimate Chocolate Chip Cookies

Ingredients

  • ¾ cup Butter Flavored Crisco (I’ve made this with butter, but I prefer to make it with the Crisco. If you do use butter, you do not need the 2 T. milk)
  • 1 ¼ cup light brown sugar (firmly packed)
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1 ¾ cup flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup chocolate chips
  • 1 cup pecans (coarsely chopped)

Directions

Step 1
Combine the Crisco, brown sugar, milk and vanilla in a large bowl. Beat with a mixer on medium until well blended.
Step 2
Beat the egg into the mixture.
Step 3
Combine the dry ingredients and then add to the wet ingredients. Mix just until blended. I find if you over beat them they come out mounded and not gooey—which is how I prefer them.
Step 4
Stir in the chocolate chips and pecans (or whatever you decide on).
Step 5
Drop by rounded teaspoons onto a cookie sheet.
Step 6
Bake at 375 degrees for 10-12 minutes until your desired doneness. I like my cookies gooey in the middle—others prefer crispy cookies. So you can gauge the cooking time based on that.


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