I love the NFL draft. I actually like all the pro sports drafts and seeing the joy of all these young people and their families celebrating the realization of a dream, after all the years of hard work and dedication. Four years ago, my beloved Buffalo Bills drafted quarterback Josh Allen. I was hoping at the time, we finally had our franchise QB, and it turned out for the first time since Jim Kelly retired on 1997, we did. I think Josh wins us a couple of Super Bowls too.

My recipe is based on the Nestlé Tollhouse classic. These chocolate chip cookies use crisco instead of butter because I wanted them puffy. I also added some cornstarch to keep them soft and puffy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I like to chill the dough before baking, but you don’t have to. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

• Ingredients
• 1/2 cup crisco
• 3/4 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 2 cups chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. I stagger my cookies evenly , putting 8 on a sheet. Bake 12 to 14 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.