I don’t plan on posting every day but this one is for good reason. Yesterday my husband’s great aunt passed away. She made some of the greatest cookies I have ever eaten. So to honor her, I made chocolate chip cookies. It was also in hopes of making my husband feel a little better. So here’s to Aunt Donna.
This recipe is basically Nestle Toll House with a few adjustments to fit our tastes. Like I said before, we aren’t huge chocolate fans so I reduce the amount of chocolate chips and make them mini…cause it’s more fun! I also use butter flavored Crisco instead of regular butter. How could you go wrong with Crisco? It makes them soft, chewy and oh so delicious.
I bake them for exactly 9 minutes. I always have and they turn out amazingly. Maybe it’s superstition or maybe it is just the perfect amount of time, either way I go with it.
I make half the batch with nuts and half without (my husband is not a fan).
I also got to use one of my most prized kitchen gadgets, my Pampered Chef cookie scoop. I love it….I know it’s silly but I do!
This recipe can also be changed up very easily. Try substituting orange extract for the vanilla, throw in some orange zest and change out the semi-sweet chips for dark chocolate. Raspberry extract with white chocolate…the possiblities are endless!
Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 heaping tsp. salt
1 cup butter flavored Crisco
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
1/2 – 3/4 cup mini chocolate chips, we prefer semi-sweet
1 cup walnuts, chopped (optional)
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda and salt in a small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually mix in dry ingredients.
6. Stir in chocolate chips and nuts.
7. Bake for 9 minutes, or until golden brown. Keep remaining dough refrigerated while cookies are baking.
8. Cool on baking sheet for a minute or so then remove to wire rack to cool completely. Yields about 28 cookies.