Chocolate Chip Cookies

My grandmother and I used to make these chocolate chip cookies together, so this recipe is special to me. Not only are they quick and easy to prepare, but they also stay soft for days after baking. However, they rarely last more than a day or two in our house because they are just that delicious!

Recipe Credit: This recipe is adapted from Crisco's original chocolate chip cookie recipe that comes on the back of their products. Here is a link to the original recipe: https://crisco.com/recipes/ultimate-chocolate-chip-cookies/

Supplies

1. Large mixing bowl
2. Medium mixing bowl
3. Electric hand mixer or stand mixer
4. Measuring cups (dry and liquid)
5. Measuring spoons
6. Rubber spatula x 2
7. Cookie scoop or tablespoon
8. Baking sheet
9. Wire cooling rack
10. Oven mitts
11. Airtight container for storing cookies
12. Parchment paper

Ingredients

1. 3/4 cup butter-flavored Crisco shortening
2. 1 1/4 cups firmly packed light brown sugar
3. 2 tablespoons milk
4. 1 tablespoon vanilla extract
5. 1 large egg
6. 1 3/4 cups all-purpose flour
7. 1 teaspoon salt
8. 3/4 teaspoon baking soda
9. 2 cup semi-sweet chocolate chips

Preheat oven to 375 degrees

Unroll a sheet of parchment paper and hold it over the baking sheet to determine the appropriate length. Cut the parchment paper to fit the baking sheet, making sure it lies flat without extending over the edges. Place the parchment paper onto the baking sheet and smooth it out. This will prevent the cookies from sticking and make cleanup easier.

In a large mixing bowl, combine the shortening, brown sugar, milk, and vanilla extract. Using an electric mixer, beat the ingredients on medium speed until well combined and creamy. Scrape down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are evenly incorporated.

TIP: When measuring brown sugar, use a spoon to scoop the sugar gradually into measuring cup and press it down as you go so it is tightly packed.

Add the egg into mixture and continue to beat until fully combined

In a medium-sized mixing bowl, combine the flour, salt, and baking soda. Using a whisk, mix the ingredients until evenly distributed and well combined.

Gradually add the dry ingredients to the shortening mixture, mixing on low speed until all ingredients are fully incorporated and a soft cookie dough forms. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly combined.

Add 2 cups of semi-sweet chocolate chips to the cookie dough. Using a rubber spatula, gently fold the chocolate chips into the dough until evenly distributed.

Optional: For added flavor and texture, fold in 1 cup of chopped pecans. I prefer my cookies extra chocolatey, so I use 2 cups of chocolate chips instead!

Using a tablespoon or cookie scoop, portion the dough into evenly sized balls. Place each scoop of dough onto the parchment-lined baking sheet, leaving approximately 2 inches between each cookie to allow room for spreading during baking. Continue until the baking sheet is filled, making sure not to overcrowd the cookies.

Tip: I use a 1.5 tablespoon cookie scoop so all the cookies are uniform and bake evenly.

Once the oven has reached the desired temperature, place the baking sheet on the center rack.

Bake for 8–10 minutes, or until the edges are lightly golden brown.

Once the cookies are lightly golden brown around the edges, put on oven mitts to protect your hands from the heat. Carefully remove the baking sheet from the oven and place it on a heat-resistant surface.

Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire cooling rack to finish cooling

Carefully slide a spatula underneath each cookie and gently lift it from the parchment paper. Transfer the cookies to a wire cooling rack, leaving space between each cookie to allow air to circulate. Let the cookies cool completely.

Once the cookies have cooled, they are ready to enjoy! Serve them with a cold glass of milk or enjoy them on their own. Store any leftovers in an airtight container at room temperature to keep them soft and fresh for several days. These cookies have always been a family favorite, and I hope you enjoy them as much as my grandmother and I do!