Chocolate Chip Cookies

Chocolate Chip Cookies

I’m not a fan of hard, thin cookies.  I like mine plump.  This one is delectable – soft on the inside, slightly crisp edges.  My mouth waters as I type about it.  Better head to the kitchen and grab a few.

1 1/3 cups butter-flavored Crisco
1 cup brown sugar, firmly packed
1 cup white sugar
2 teaspoons vanilla extract
2 eggs
3 ½ cups flour
1 teaspoon salt
1 teaspoon backing soda
2 cups chocolate chips or 1 cup chocolate chips and 1 cup chopped walnuts or 1 cup white chocolate chips and 1 cup Craisins.

Preheat oven to 375°. Cream together shortening with brown and white sugars until fluffy.  Mix in vanilla; then add eggs, one at a time, beating slightly after each addition.  Do not over beat.

Add flour, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first.  I don’t waste my time with this step.  I sprinkle the salt and baking soda, then dump the flour and call it good.]  Mix well and stir in chocolate chips.  Drop by teaspoonfuls about 2” apart on non-stick baking sheet.  [I actually use a small scoop instead of spoons.]  Flatten slightly with a fork.

Bake in 375° oven for 7 minutes.  Remove cookie sheet from oven and let the cookies finish on the sheet until it’s cool.  Transfer cookies to racks to finish cooling.

Makes about 6½ dozen.

©2016, My Granny Rocks | Janette Thornton. All rights reserved.

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