I think I make a pretty good chocolate chip cookie. My family loves them. I love them but I’d be lying if I didn’t say that seeing some recipes floating around on the web claiming they were the BEST chocolate chip cookie didn’t have me doubting my cookies. So, over the last few months I’ve been experimenting a little bit with my chocolate chip cookie recipe. I’ve tried using sea salt, cake flour, light brown sugar, dark brown sugar, corn starch, butter and I’ve come to the conclusion that the cookies I’ve been making for years are the best ever chocolate chip cookies in my mind anyway.
Now these particular cookies are staged on red paper and doilies because Valentine’s Day is almost here and the chips are Valentine chips (red and dark chocolate chips) but they are great when baked at anytime, with any chip and set up with any photo prop.
……..Ingredients……..
1 Stick of Butter Flavored Crisco (equivalent to 2 sticks of butter)
3/4 C Brown Sugar
3/4 C White Sugar
2 Eggs
1 1/2 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Salt
2 1/4 C Flour
Chocolate Chips
……..Instructions……..
{I use my Kitchen Aid to make these but any mixing bowl and spoon will do the trick}
Preheat Oven to 350 (if have a convection button use that)
Cream together Crisco and both brown and white sugar
Add 2 eggs and vanilla and mix well
While mixer is going add baking soda and salt
Slowly add flour and mix until well blended. Don’t turn the mixer up too high or you will look like a powdered donut!
Manually stir in chocolate chips
Drop spoonfuls of cookie dough onto cookie sheet evenly spaced apart and bake for about 6 minutes on convect or about 8-9 minutes with a regular oven. The cookies will be slightly undone – that is how you want them. Sometimes I let mine sit on the cookie sheet for an additional minute or so before moving to a cooling rack. Soo, so delicious!
This recipe is based on the Tollhouse cookie recipe but has been slightly changed.
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Diana
www.thegirlcreative.com
Diana
www.thegirlcreative.com



















yum!
yummy!!