Recipe: My Family's Beloved Chocolate Chip Cookies

My cooling cookies are awaiting their Christmas tins!

Wow, two dessert posts in one week - you can tell what I’ve been doing! (I probably shouldn’t step on a scale right now…) In all seriousness though, I’ve actually made these cookies for two different potlucks and realized that you may also have a need for a beloved dessert for your holiday she-bangs.

This recipe is a family recipe. I may be biased, but I truly think they are literally the best chocolate chip cookies I have ever tasted! Also, this recipe makes a boatload of them, making it great for gifting or making a cookie sheet cake!

Ready In: 2 Hours (Optional Overnight) | Serves: About 80 Cookies

Price: About $20

Ingredients:

1 Stick Regular Crisco
1 Stick Butter Flavored Crisco
3 Tsp Vanilla
4 Eggs
1 and 1/2 Cups Brown Sugar
1 and 1/2 Cups Granulated Sugar
4 and 1/2 Cups Flour
2 Tsp Baking Soda
2 Tsp Salt
1 Bag of Chocolate Chips (Amount is up to you - I like mine extra chocolatey, so I used a 23 oz bag)

Directions

1) Preheat the oven to 375 degrees Fahrenheit, if you’re planning to bake the cookies immediately. However, I do recommend making the cookie dough and letting it chill in the fridge overnight (or at least a couple hours). I’ve found that chilled dough seems to hold form better.

2) Mix together the criscos, vanilla, eggs, and sugars.

Mix the dry ingredients and then slowly incorporate into the wet ingredients.

3) In a separate bowl, mix together the flour, baking soda, and salt.

4) Slowly incorporate the dry ingredients into the wet ingredients.

5) Once well incorporated, it’s time for the main event: chocolate chips! Use a spoon/spatula to pour in the chips and mix well. Don’t use an electric mixer for this, as it will break the chips.

6) Your dough is finished, this is where I recommend that you cool the dough in the fridge. If you don’t have time, that’s okay! They’re still going to taste delicious!

7) When you’re ready to bake, take heaping tablespoon sized balls of dough and lightly flatten the top of them onto a parchment paper lined (or cooking sprayed) cookie sheet. I was able to fit ten cookies per sheet. Between cooking sessions, keep the dough in the refrigerator.

Make sure not to overcrowd the pans, they will expand.

8) Bake cookies for 8-12 minutes. Feel free to do some experimenting between shelves and light/dark pans. (I found that cookies are flatter with the light pans; and they cook faster (but also burn easier) on the dark pans) Remove from the oven when you start to see golden edges around the cookies.

9) Enjoy now or pack them up for later!

Food, Recipe, DessertKimberly YoungerDecember 17, 2019recipe, dessert, cookie1 Comment