I have a whole recipe box full of recipes for all kinds of cookies, but 99.9% of the time when I’m baking cookies, I choose my tried and true chocolate chip. I’ve made these cookies so much that I have the recipe memorized – no need to get out the battered and grubby-looking recipe card, although I sometimes do just to make sure I haven’t missed anything. This recipe is adapted from the original Toll House Cookie recipe (what do toll houses have to do with cookies anyway?) that appeared on the back of the Nestle semi-sweet chocolate chip package 37 years ago. One of my modifications was to add extra chocolate chips, because, let’s face it, that is the REAL reason why we eat chocolate chip cookies. This makes a large batch of cookies, unless you eat too many samples of the dough during baking. (Yes, I know the FDA, CDC, NAACP and FAA do not recommend eating raw cookie dough. But c’mon – is there anyone who doesn’t do this?)
1 1/3 cups Crisco or other vegetable shortening, softened
1 cup white sugar
2 cups light brown sugar, packed
2 teaspoons vanilla
2 teaspoons water
Cream together the above ingredients with a large mixing spoon.
4 large eggs
1 1/2 packages of semi-sweet chocolate chips (12 ounce packages)
Mix well. If you like to have nuts in your cookies, add those now as well.
Add the following dry ingredients, adding about half of the ingredients, stir, then add the rest:
4 1/2 cups white flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
After dough is thoroughly mixed, drop by tablespoon-full onto cookie sheets covered with parchment paper.
Bake 375 degrees Farenheit for 10 minutes and 10 seconds. Cookies will puff up and appear to be underdone when removed from the oven. Allow cookies to rest on the cookie sheet a few minutes to finish baking, and they will be soft, but completely done. Enjoy.
© Huffygirl 2011