1 c. Butter Flavored Crisco
3/4 c. Sugar
3/4 c. Brown Sugar
1 tsp. Vanilla
2 eggs
2 1/4 c. Flour
1 tsp. Baking Soda
1 tsp. Salt
1 bag Chocolate Chips (I use Nestle)
This pretty much is the TollHouse recipe - with a little tweaking and tips and tricks, in order to make the perfect cookie every time!
Cream the Crisco, sugar, brown sugar and vanilla.
If you don't know how to do that - take the back of a spoon and press down, again, again, and again until it is mixed together (just until combined, don't overmix). Then add vanilla and stir. Add eggs, stir.
In a separate bowl, combine flour, baking soda and salt.
Pour the dry mixture into the "wet" mixture little by little (you should dump around 3 times), stirring each time. Yes, that's right STIRRING, each time. No beaters allowed here! I just use a regular spoon (the bigger one)...it's probably used for something like soup so we'll call it that...the soup spoon. Anywho! After you don't see any dry mixture (and this will take some elbow grease, but will be soooo worth it), dump in the chocolate chips. Make sure to ask your kids if they want a taste beforehand, though, hehe. My kids like cookie dough without the chips. We haven't died from salmonella YET (I hope I didn't jinx myself)
Next, grab a spoon (I use a Pampered Chef scoop - the medium sized one) and put the cookies on your Pampered Chef baking stone. If you choose another pan, I can't guarantee the perfection. If you don't have one - seriously, get one. You will NOT be dissapointed!
Bake @ 375F for 12 minutes the first batch, then 11 1/2 minutes the following batches. The nice thing about the baking stone is that you can accidentally forget about them and they don't burn. Yes, they are a little crispier - but still totally edible! ORRRR...don't forget about them!
And voila!
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