Kathy's Famous Chocolate Chip Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 1 C Butter-flavored CRISCO (see Note)
1 1/2 C sugar -- the recipe calls for half brown sugar (packed) and half granulated sugar, I use more brown (closer to 1 C) than white (closer to 1/2 C)
2 eggs
1 tsp vanilla
1/2 tsp salt (recipe calls for 1 tsp, I use less)
1 tsp baking soda (NOT powder, for all you non-cookers!)
2 1/2 C flour (recipe calls for 2 C, I use more so the cookies are FLUFFY)
1 12-oz bag of GOOD QUALITY chocolate chips (dark chocolate, milk chocolate, white chocolate). See note.
1 C nuts (walnut if using chocolate chips; pecans if using white chocolate), broken into pieces. See note.
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Directions: |
Directions:Go buy some air-bake cookie sheets if you don't already have them.
Preheat oven to 325º.
Cream Butter-flavored Crisco and sugars together until REAL creamy.
Don't snitch yet, its not so good. (The editor respectfully disagrees)
Add vanilla and eggs, beat 'til real creamy. Snitch. Its good.
Measure the flour into a 2+ C measuring cup (which is actually for liquids, but I don't pay much attention to that detail).
Add the baking soda and salt to the flour.
Put a CLEAN kitchen towel over the mixer before adding the flour; it'll minimize the clean up.
Add the flour about 1/3 at a time, mixing well before adding more flour. Snitch some more. Its REAL good, now.
Add chocolate chips, nuts, Toffee bits, or other special ingredient (Peanut-butter M&M's would probably be good...) I usually mix 2 different types of chips--dark chocolate and white chocolate being my favorite.
Scoop onto the cookie sheets. I used to make humongo sized cookies, but actually prefer a daintier portion, now. Big appetites can eat more, daintier appetites don't have to break the cookies in half (which usually results in eating both halves.)
**when Kathy made these at home as a teenager, there wouldn't be much in the bowl by this time, thanks to our brothers!
Cook for 11:30-12:00 minutes on air-bake sheets. If they aren't a bit brown on top, bake for another minute.
Cook for approximately 10 minutes on regular cookie sheets.
DO NOT OVERCOOK.
Take the cookies out of the oven when they are light brown.
Cool for about 7 minutes, then remove them from the cookie sheet.
Reload the cookie sheet. Alternatively, use parchment paper on the cookie sheets and when they come out of the oven, slide the parchment onto the counter top. Much easier clean-up this way.
Subsequent cookie sheets (particularly air-bake sheets) may take about a half minute LESS to cook. |
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Personal
Notes: |
Personal
Notes: Do NOT use REAL Butter, or the cookies will be FLAT. Do NOT use margerine, or the cookies will be blah. Do NOT use artificial margerine, or the the cookies will be disgusting. And do not use just plain old Crisco, because they wont taste as good as the Butter-flavored Crisco. Trust me.
For a personal touch, use half a bag of 'white' chocolate and half a bag of dark chocolate. Or, add half a bag of Heath Toffee Bits.
Check to see who you're cooking for.... some of our siblings got the mutant gene that doesn't like nuts in their cookies, although they appear to like nuts well enough for brothers and sisters. Lucky for us.
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