Another chocolate chip cookie recipe? Yes, I know, but I have 2 huge bags of chocolate chips to use up, so here comes another ccc recipe.

This is the classic Nestle Tollhouse cookie, probably one of the first cookies most people bake. I did make some changes. I had no time for the butter to soften – so I opted for butter Crisco. You could also grate the butter with a cheese grater if you don’t value your knuckles or use regular Crisco. I also used more brown sugar because I wanted a puffier cookie and added a little more flour for the same reason.

Couple of notes on baking in general – make sure your baking soda is fresh. I actually buy a new box every month. I want puffy cookies. I also let my oven preheat for 20 minutes for all my baked goods. One of the LG techs gave me that tip because I felt our oven was off. He gave me long explanation, but the gist is – preheating for 20 minutes gets the temperature just right. I have found my treats come out great that way.

Ingredients

• 1/2 cup butter Crisco (or softened butter or regular Crisco)
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tbs vanilla
• 2 1/2 cups flour (scooped from flour container into measuring cup)
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips (or milk chocolate, dark chocolate or white chocolate chips, or a combo)

Directions – mix Crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips., scoop put 2 tbs dough and form into tall mounds. Chill at least 1 hour. Preheat oven to 375. Bake 8-10 minutes. They will have light golden patches on top. They may seem too gushy, but will firm up after they cool.

Store in covered container.