This recipe is as old & as mine as the stained looseleaf paper it is written on in little girl cursive. I remember one time, when I was a teenager, I was supervising my little sister & friend Andrea mixing the batter at the kitchen table, while I was making muffins at the counter. I turned around & Andrea had mistaken green food coloring for vanilla extract! We had green chocolate chip cookies. Tasty but oh so green! I also remember the same friend, that same day, breaking a wooden spoon! Ahhh the memories chocolate chip cookies emit with their wafting scent of vanilla & brown sugar ...
Lishie's Chocolate Chip Cookies
- 1/2 cup shortening
- 1/2 cup butter
- 1/2 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2 cups AP flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk chocolate chips
Cream shortening, butter & both sugars on medium speed until blended, about one minute. Add eggs & vanilla & beat until well blended.
Sift together flour, baking soda & salt in a separate, smaller bowl. Add slowly to the butter/sugar/egg mixture until incorporated.
Fold in the chocolate chips with a wooden spoon.
Drop rounded tablespoons of the batter on greased cookie sheets (or silpats). Bake 10-12 minutes or until the cookies are light, golden brown.
Cool on baking racks (but make sure you eat a couple warm & gooey out of the oven!!!)
Makes 3 dozen (give or take a couple of extra gooey ones that "go missing".)
*Lishie Tips- I use a combination of butter, for taste, & shortening, for softer cookies. Cookies made with all butter are crispier. Make sure your butter & eggs are at room temperature! I crack each egg separately into a small bowl, before adding to the batter. The Brown sugar can be light or dark, but will effect the color of cookies & richness. Darker = richer taste (I use 1/2 cup light & 1/2 cup dark). Sift all of the dry ingredients together! Remember the chip/flour tip from here. And, also... I use a melon baller to drop the batter!
|warm, chewy & crunchy gooey goodness|
|cookie, cookie, cookie|