"I have been using this recipe for years, and everyone LOVES them!"
Butter Flavor Crisco
1 1/4 cups
firmly packed brown sugar
1 3/4 cups
semi-sweet chocolate chips
Heat oven to 375°.
Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg.
Combine flour, salt and baking soda.
Add to creamed mixture, gradually.
Stir in chocolate chips and nuts.
Drop rounded tablespoonfuls (about 2 measuring tablespoons) of dough 3" apart on ungreased baking sheet.
Bake at 375° for 8-10 minutes for chewy cookies (they will look light and moist).
DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies.
Cool on baking sheet 2 minutes.
Transfer to cool rack.
3 dozens 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips.
Note: I add 2 Tbsp of additional flour per batch. This makes the batter a little easier to spoon out on to the cookie sheet, and gives you a more full bodied cookie that is still chewy, gooey and delicious, without being flat, hard and crunchy.
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My Favorite Chocolate Chip Cookies (cont.)