As a kid, I used to help my Mom and Grandmom make chocolate chip cookies. We always looked forward to licking the beaters or spoon …. fast forward 30 plus years it’s highly recommended not to eat raw batter….Sigh. Cookie dough is super delicious! When my son was younger, of course he would help stir and pour chocolate chip morsels into the mixture. I’m grateful for the ‘believe in the magic’ memories from my son’s childhood. He always helped prepare milk and cookies on Christmas Eve for Santa too!
Mom and Grandmom would make Tollhouse cookie recipe. I used that recipe for years but eventually tried Crisco’s Ultimate Chocolate Chip cookie recipe. Note: I replace one crisco stick with a regular stick of butter.
Wishing everyone a Happy Holiday and New Year! #milkandcookies #believeinthemagic
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 2 cups Pillsbury BEST™ All Purpose Flour (I use 1 3/4 cup per their older recipe)
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
- 1 cup coarsely chopped pecans
HEAT oven to 375ºF.
BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.