Chocolate chip cookies are one of America’s most favorite cookies. Did you know that Americans eat 7 billion chocolate chip cookies a year? That equals to 19.2 million a day! WOW is all I have to say! That is a lot of cookies. Most everyone that I know loves chewy chocolate chip cookies. I personally like a more crispy cookie.
This particular recipe has been a hit. I have made it several times. My book club loved it. My tennis team raved about it. I took it to the Bake Sale here and they were a hit. If you love a chewy cookies you are going to love these. Plus they are easy to make. I always love that.
This recipe I am proud to say came from one of my former students Lisa S. I cannot take all of the credit for her great cooking ability because her mom has the same degree as I do and taught my son some of his food preparation skills in the eighth grade. Bless her! As I am writing I can still see Lisa in my classroom preparing food with perfection. Now she is a teacher and a mother in the fine state of Texas. So I share this great chocolate chip recipe from Lisa with a smile and hope that you enjoy it as much as I have and will continue to enjoy it in the future.
The recipe is a little different from most cookie recipes, but trust me the results are fantastic. First of all the fat in the cookie is Crisco oil and I was told only to use Crisco that others have been tried and failed. I don’t know about you , but a failed recipe really drives the perfectionist in me crazy. So I won’t be trying any other oil. Secondly, you really beat the dickens out of this cookie dough. The results are a pretty perfect chocolate chip cookie. So here is how you put these cookies together.
Combine 3/4 cup of brown sugar, 3/4 granulated sugar, and 1 cup of Crisco oil and beat for five minutes.
Add 2 eggs, 2 teaspoons of vanilla and beat for five minutes. The longer you beat at this stage the better the cookies!
Sift together 2 1/4 cup all purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Beat for another five minutes.
Stir in 2 cups of semi-sweet chocolate chips.
Drop cookie dough by the heaping tablespoon on to pans lined with parchment paper. Cook for 8-9 minutes. Make sure that you adhere to the time. The first time I made these I was misguided by the color. They will not be a dark brown color. In fact to me they did not look done and I cooked them an additional 2 minutes. WRONG! They were so hard the next day that you could have used them in a sling shot to kill something. Not that I would kill anything. I am just trying to make a point not to overcook these little jewels.
Here they are ready to sell at the Bake Sale here!
Thanks Lisa for the great chocolate chip cookie recipe!
Chocolate Chip Cookies
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 cup Crisco Oil ( do not use another brand)
- 2 eggs
- 2 t. vanilla
- 1 t. baking soda
- 1 t. salt
- 2 1/4 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Combine brown sugar, sugar, oil and beat for five minutes. Add eggs and continue beating for at least another five minutes. The longer you beat these ingredients, the better. Sift together dry ingredients and add to mixture, along with vanilla. Continue beating for another five minutes. Add chocolate chips.
Bake for 8-9 minutes at 350 degrees. Do not overcook!
Yield – 3 dozen
The Teacher Cooks