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THE Best Chocolate Chip Cookies – Hands Down.

These lovelies are THE best chocolate chip cookies. Ever. Really. Whenever I make them, people ask for the recipe. And I laugh – because it is just slightly modified from the recipe on the Nestle chocolate chip bag.┬áBut the slight modification is what makes them perfect. I believe this was a tip passed on to my mom by a friend many moons ago (which is amazing, since my mom is still only 27….), and it is how we grew up enjoying chocolate chip cookies.

Ingredients

2 1/4 c. flour

1 tsp. baking soda

1 tsp. salt (my mom updated this – she uses 1/2 tsp. – we’ll have to try that next time)

3/4 c. sugar

3/4 c. brown sugar (packed)

1 c. SHORTENING <—-THIS is the change, my friends.

1 tsp. vanilla extract

2 eggs

Chocolate chips (the recipe calls for one 12 oz. package, but I usually use less – personal preference)

Step 1: Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl.

Step 2: Cream SHORTENING, sugars and vanilla extract in a large bowl. Add eggs and beat well. Please, oh please – do NOT use butter or margarine. Use the shortening. It is magical. I promise. And, actually, all of my favorite cookie recipes have shortening instead of butter or margarine. Just sayin’. They will be fluffy and wonderful.

Step 3: Gradually beat in flour mixture, and then stir in your chocolate chips.

Step 4: Bake for 9-11 minutes on an ungreased cookie sheet.

Step 5: ENJOY!! :)

These are SO good – don’t they look perfect? Again, we gave some of these away too. Good for calorie counting, but sad for tummies that need yummy chocolate chip cookies. Not want, NEED. I may now need to make me some more of these. :)

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11 Comments

  1. You are right, everyone loves these cookies, especially when the chocolate chips are still gooey. I did make another change with the recipe. I use 1/2 t. of salt instead of a whole teaspoon.

  2. Thanks, Kat. I was trying to go on an all sweets fast… Have you ever tried using half butter and half shortening? I wonder what that would be like? So fun to experiment.

    • HAHA – sorry. :) I haven’t tried that with the butter and shortening. I’ll have to try that next time. Maybe you would get some of the fluffiness from the shortening, but some richness from the butter too. Thanks Kate!

  3. I use butter-flavored shortening. Pure magic! You get the texture and fluffiness of shortening cookies, but the great butter taste. Seriously. Try it. (And I use this exact same recipe).

  4. I bought some butter-flavored Crisco and am going to try it out. I usually just use butter but if you say these are the best I am willing to give them a try :) The blog looks awesome, Kat! I like how you switched up the header.

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