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.
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
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
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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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.