"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Cookies Recipe

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This recipe for Chocolate Chip Cookies, by , is from Blending of Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Austin Peat
Added: Wednesday, September 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c softened butter
1/2 c Crisco
3/4 c granulated sugar
3/4 c light brown sugar
1 tsp vanilla extract
2 eggs
2 1/4 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 bag Toll House chocolate chip cookies (semi-sweet or milk chocolate, depending on individual taste)
1 c chopped pecans, optional

Directions:
Directions:
Preheat oven to 375F. In large bowl blend butter and Crisco. Add sugar, brown sugar, and vanilla. Mix well. Add eggs, one at a time, mixing well. In a separate bowl, mix flour, salt, and baking soda. Slowly add to wet mixture, blending just until mixed. Add chocolate chips (and pecans) and stir to mix well. Drop heaping spoonfuls onto cookie sheet and bake for 7 1/2 minutes. Cookies should appear just browned and slightly undercooked upon removal from oven. Cook up to 9 minutes for cripy cookies.

Preparation Time:
Preparation Time:
10 min

 

 

 

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