I got the best chocolate chip cookie recipe when I was a sophomore in college. My best friend had a "date" at our apartment, attended by all of us roommates. Poor guy. How do you truly take a girl out when you are a poor, struggling student? He wanted to make her the "best cookies ever!" but didn't have anything to make them with. Thus, the date at our apartment. I have to say--he didn't last in the annals of time, but his recipe and claim to fame did. They are YuMmY!
The BEST Chocolate Chip Cookies
1/2 cup butter-flavored Crisco (or regular shortening, in a pinch)
1/2 cup softened butter
1 cup brown sugar
1/2 cup white sugar
1 tsp salt
2 tsp baking soda
2 T vanilla (the real stuff)
2 2/3 cups all-purpose flour
1 bag good chocolate chips
Mix the butter and shortening together in the mixer first. Then add the sugars and give it a good mix. Then add the eggs; mix it up a little more. I add the salt, soda, and vanilla into the "wet" batter and mix a little. Then add the flour. Finish off the recipe by adding the chocolate chips. Semi-sweet are fabulous if you want a traditional chocolate chip cookies. I like to mix half a bag of milk chocolate and half a bag of semi-sweet into the dough. Nuts are optional, and work really well in this recipe if you're a nut-lover. Preheat the oven to 350 degrees. Bake for 8-9 minutes...no longer. That's the trick to a really soft and delicious cookie--no over baking!
I like using the ice-cream scoop to get a uniform shape in the cookies. The Cash-n-Carry stores have a variety of different sized scoops. I used a smaller scoop, but the cookies still at least 2" in diameter.
The texture is divine and the experience is complete with a glass of COLD milk! [I like to improvise and introduce "healthier" options to my old favorites. Usually nobody can tell the difference in what I did, and this time was no different. This time I replaced a 2/3 cup of the all-purpose flour with Oat Flour. The cookies had a little more texture in the dough, and once baked, were still amazing.]