Sheyanah
"Ultimate Chocolate Chip Cookies"
Where gourmands come to meet/eat.
A drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient.
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Rating:
My favorite recipe for soft chewy chocolate chip cookies...
+5
3/4 stick Crisco butter flavor shortening sticks
1 1/4 cups firmly packed light brown sugar
2 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp. salt
3/4 tsp. baking soda
1 (6 oz.) pkg. semi-sweet chocolate chips (1 cup)
Heat oven to 375 degrees. Beat shortening and brown sugar in large bowl with an electric mixer at medium speed until light and fluffy. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda. Blend in chocolate chips. Drop by rounded spoonfuls 2-inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.
Makes 3 dozen cookies.
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ornleifs
June 15, 2009
Umm sounds delicious, crisco is not available here in Iceland could I use butter instead ?
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devora
December 20, 2008
This recipe is making me crave some cookie dough right now...
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Sheyanah
December 19, 2008
I'm actually getting ready to make some of these right now!
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Elizabeth28
December 19, 2008
Wow, I am getting hungry just reading this recipe- I bet these are amazing!
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More Chocolate Chip Cookies reviews
Fresh from the over they're warm, gooey, and reek of that special combination of sugar and chocolate in every bite! You KNOW you want one right now! There are few such things as bad chocolate chip cookies. The bad ones are just sugar cookies with chocolate chips placed sparsely throughout. The good ones - lord are there EVER a lot of them - have the chocolate as the main attraction, not just the side bar, and this is so easy to figure out that most corporate entities like … more
Comments (4)
Compliments (24)
I love cookies, especially chocolate chip, but there is no doubt in my mind that not all cookies are created equally. This recipe comes from my Aunt Carol, who has always made the best chocolate chip cookies. Ingredients needed: 2 sticks room-temp butter (minus 1 tbs) replace the one tbls of butter with 1 tbls of crisco 1 cup white sugar 1 cup brown sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 2 1/2 cups flour 1 tsp salt 1 bag milk chocolate or semi-sweet chips 1/4 cup of heath … more
Comments (1)
Compliments (24)
Chocolate is my next biggest downfall. i am so in to deep with chocolate it is like a fix for me. i can't get enough. i quit for awhile but began to have withdraws from it after a while.
Comments (1)
Compliments (28)
About the reviewer
Lisa (Sheyanah)
Welcome to my page! I'm not an expert on anything in particular, but I am the only human being on the planet who has seen our world through my eyes, and so that is what I will try and share with all of … more
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About this topic
A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.
The chocolate chip cookie was accidentally developed by Ruth Wakefield in 1933. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant in the 1930s. The restaurant's popularity was not just due to its home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them and a serving of her homemade cookies for dessert. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favourite to be cooked in American homes.
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The chocolate chip cookie was accidentally developed by Ruth Wakefield in 1933. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant in the 1930s. The restaurant's popularity was not just due to its home-cooked style meals; her policy was to give diners a whole extra helping of their entrées to take home with them and a serving of her homemade cookies for dessert. Her cookbook, Toll House Tried and True Recipes, was published in 1936 by M. Barrows & Company, New York. It included the recipe "Toll House Chocolate Crunch Cookie", which rapidly became a favourite to be cooked in American homes.
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