Yesterday was National Chocolate Chip Cookie Day. I couldn’t think of a better way to celebrate than to dig out my old copy of my mom’s classic recipe.
One of the reasons I love my mom’s chocolate chip cookies best is because the sugar is divided in half – half brown sugar, half regular sugar. This gives them a rich golden color and a scrumptious taste!
Chocolate Chip Cookie Recipe
2/3 c butter flavored Crisco
½ c brown sugar
½ c sugar
1 tsp vanilla extract
1 ¾ c flour
½ tsp baking soda
½ tsp salt
6 oz chocolate chips
Preheat oven to 375°.
In a mixer combine the Crisco, sugars, egg, and vanilla.
In a separate bowl sift together the flour, salt and baking soda.
Slowly add the dry ingredients to the wet ingredients with the mixer on low.
Once the dough is combined it is pretty stiff. Remove the bowl from the mixer, and fold in the chocolate chips (you can use a spatula, but over the years I have learned that clean hands work even better).
These cookies don’t spread, so in order to achieve an even bake (no raw dough in the center) you will need to use a jelly jar/mug/hand, to press them a little flatter.
Put them in the oven to bake for 8 minutes.
After the 8 minutes, remove them from the oven and set them aside to cook for at least 10 minutes.
After they have cooled a bit you can enjoy them – they are great with a glass of milk!
I was responsible for supplying treats to the nonagenarian Sunday school class at my church yesterday. For them I got some cello bags and some ribbon. I used my Cricut machine to make some little tags that read “Happy National Chocolate Chip Cookie Day!”.
I then threaded the ribbon through some slits that were cut in the tags and tied up two cookie per bag.
These cookies make crowd pleasing goodie bags.
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