Another day, another chocolate chip cookie request from husband, and recipe. This one uses Crisco. I know shortening weirds some people out, for various reasons. But I give Crisco a break… it’s being baked in a cookie. And a very good cookie at that. And I have found, you don’t necessarily have to chill the dough before baking and you still get a puffy cookie.

• Ingredients
• 1/2 cup Crisco
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tbs water
• 2 tsp vanilla
• 1/8 tsp salt
• 1/2 tsp baking soda
• 11/2 cups flour (scooped from a flour bag\container into a measuring cup)
• 1 cup chocolate chips

Cream Crisco, brown sugar and sugar. Beat in egg,vanilla and water. Fold in dry ingredients. I actually mixed it with my hands at one point because the dough is thick. Mix in chips. Scoop out 1/4 cup dough and form it into tall mounds. Chill a few hours, if you want. Preheat oven to 375. Stagger 8 on a cookie sheet – lined with nonstick baking liners. I put 2 on the top row, spaced a few inches from each pther and from the pan’s edges. In the next row, I put one cookie between and below the two on the top row. I continue that process. Bake 10-12 minutes, until lightly golden on top. makes about 12 cookies. Store in covered container.