I’ve been tailoring a bunch of recipes for years. This is my always-tasty recipe for Chocolate Chip Cookies. I originally pulled it off of a “Chipits” package nearly two decades ago and have been tweaking it ever since.
Try it, you’ll like it!
Marc’s Chocolate Chip Cookies
1/2 c shortening
3/4 c brown sugar, firmly packed
1 tsp vanilla
1-1/4 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c chipits semi-sweet chips
1/2 c Milk chocolate Chips
Cream together shortening and brown sugar.
Beat in egg and vanilla.
Combine flour, baking soda and salt.
Add flour mixture gradually to creamed mixture, mixing well.
Stir in Chipits and nuts.
Drop by teaspoonfuls (generous in size) onto ungreased cookie sheet. Bake at 350 F
for 10 minutes (final cookies should about 2 inches in diameter).
Bake for 2 more minutes for crispy cookies (maybe less).
– It’s *much* easier to make 2 single batches than to make a double batch.
– It’s critical to have a uniform consistency after both the first creaming step and after beating in the egg and vanilla. This makes or breaks the recipe.