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.
- 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.