Friday, March 4, 2011

The Original, Unbeatable...

Chocolate Chip Cookie! I asked my hubby what should I bake to bring to a friend's house this weekend (Feisty over @ Tales From the Mad Men Kitchen) because she was getting takeaway Boli from Stuff Yer Face for us. His reply? Chocolate chip cookies! Hmmmmmm I jumped at the idea. Comfort stromboli & comfort cookies = comfortable me. 

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
Preheat oven to  350°.

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
Ha ha- home baked sometimes = a cookie w/o a chip!
brown sugary, vanilla-y gooey goodness!
Ready to go!


  1. I can't wait I cant wait I can't wait.
    Can we skip the boli?

  2. No! LOL
    But you can have cookies as a side :)!

  3. Lish, I love your cookie tips! Thanks so much, I always wondered how to get a chewy cookie. Love, love the info and tips! You are the greatest! PS. I always want the last cookie w/o chips!

  4. Feisty- what did you think? :)

    And, Carol- you can ALWAYS have the chipless cookie befoer me! It's my favorite too, bestie!