05 February 2013

{enjoy the view} Chocolate Chip Cookies

I love chocolate chip cookies. No, you don't understand. I really, really love chocolate chip cookies. I've been baking them since I was 12 years old - and I still use the same recipe. I have no idea where the recipe came from - it's similar to the Nestle Tollhouse recipe - so my undying gratitude to whoever came up with the original recipe.


You know how people are always saying the perfect chocolate chip cookie is blah, blah, blah (insert whatever you think is perfect)? Well, I like mine best. I'm also partial to the oatmeal chocolate chip cookies at Potbelly Sandwiches and the plain chocolate chip cookies at Blue Chip Cookies - but other than that, I'll pass.

So if you like a cookie that is thin, very chewy but-slightly-crunchy-around-the-edges, then you'll love these!

{enjoy the view} Chocolate Chip Cookies
 makes 3-4 dozen cookies

Ingredients:
1 c. butter-flavored Crisco
3/4 c. light brown sugar, firmly packed
3/4 c. white sugar
1 tsp. vanilla
2 eggs
1 tsp. water
1 tsp. salt
1 tsp. baking soda
2 c. flour
1-2 c. chocolate chips (I use 1 c. of milk chocolate chips)

Directions:
Cream Crisco and both sugars.


Add vanilla, eggs, & water; mix well.


Add dry ingredients; mix well.


Add chocolate chips; mix well.


 Drop by teaspoonful onto baking sheet. Space at least 2" apart - cookies will spread.


Bake at 350 degrees for 8-10 minutes, until edges are light golden brown.


They're going to look puffy when you first take them out of the oven. DO NOT LET THEM GET TOO BROWN!!

Allow to cool for a couple of minutes, then eat as many as you can while they're warm. Milk optional.


I have refrigerated the dough for 2-3 days, just baking a few cookies at a time, and that works well. I've never tried freezing it, but I'm sure that would work well, too. The recipe is also easily halved if you just want to mix up a small batch.

Who wants cookies?