Okay, I know that this is a huge promise that not too many deliver on but seriously, I’ve been told, and I know, that these are some of the best of the best. This chocolate chip cookie recipe is one that my Grandma has been using for years and I guess I should ask her where she got it from.
These are chewy on the first, second, third, fourth, okay you get it, day. The trick is obviously keep them in Ziploc bag. If you like a crispy cookie, these can be your thing too. Just cook for 1-2 minutes longer and don’t store it in the bag the first day. They don’t get overly dry, and they are just heaven! Customize the ingredients to your liking.
Chocolate Chip Cookies
- 1 cup butter flavored Crisco
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp water
- 2 1/4 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
Preheat your oven to 350 degrees. Combine your Crisco and sugars in a mixing bowl and cream together until it is fluffy. I’ve included a picture on what I mean as fluffy. This to me is the all important step. If this step isn’t right then the cookies will be a little weird.
FYI, that is a cookie term.
Next, you’ll add each egg one at a time and mix until completely incorporated. Next you’ll add the vanilla and water and mix. Once that is incorporated start with the flour. I don’t worry about sifting, I usually just “fluff” my flour in my container before I scoop it out. This gives me more of a softer flour, not so compact. Add in half of the flour, then the salt and baking soda, then the other half of flour.
Mix the ingredients until blended completely.
The dough at this point looks like a wet dough but when you feel it, it has a slight oily feel and will not be tacky. If it is, just add a tablespoon of flour at a time.
Fold in the chocolate chips by hand and try and avoid photo bombers 😉 You’ll want to avoid the mixer on this step so that you don’t break the chips but have a beautiful cookie.
I line my cookie sheets with my Silpat and scoop out the dough with my mini ice cream scooper. I don’t know the exact size but these are about the size of golf balls. These don’t spread too far because of the shortening so a lot can fit on a sheet tray. Bake at 350 for 9 minutes, a little longer or shorter if you desire.
When you remove them from the oven, let them cool on the tray for 2 minutes and then transfer them to a cooling rack. You can thank me later!