Favorite Chocolate Chip Cookies

Chocolate chip cookies stir up feelings associated with home, holidays, and a general feeling of contentment. Everyone has a recipe they grew up with or always reach for, so today I’ve decided to share mine.


My Mama always used the recipe from her ever-trusty Betty Crocker Cooky book. I have made others, but always go back to this one. It’s the perfect combo of soft and chewy, delightful goodness!


Ingredients:

1/3 cup shortening

1/3 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 egg

1 tsp. vanilla

1 1/2 cups all-purpose flour (add a 1/4 cup more for a softer cookie, this is what I usually do. It gives the perfect soft and chewy cookie!)

1/2 tsp soda

1/2 tsp salt

1/2 cup chopped nuts (optional, it’s a part of the original recipe, but I always leave them out)

1 package, 6oz semi-sweet chocolate chips



 

Directions:

  1. If making right away, preheat oven to 375 degrees. This will give you a flat and crispy cookie. For a softer, rounder cookie, chill for a couple hours or overnight before baking.
  2. Mix shortening, sugars, egg, and vanilla thoroughly. 
  3. Combine dry ingredients and add to shortening mixture.
  4. Add chocolate chips and the nuts, if you are using them.
  5. Using a cookie scoop (I typically use one that is roughly a tablespoon), drop onto lined baking sheet. You can use a silicone baking liner or parchment paper. This will ensure your cookies don’t stick.
  6. Bake at 375 degrees for 8-10 minutes or until lightly browned. 
  7. Cool 2-3 minutes on baking sheet before transferring to cooling rack.
  8. Taste test a cookie, while still warm and enjoy with some milk!

This dough also freezes well, so normally I scoop them out, freeze on a sheet pan, then add to a freezer bag. Good for about 6 months or until you need a cookie fix. Oh, and if you eat them using this face mug from Uncommon Goods, they taste even better! 

Enjoy! 

Susan

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