I was trying to figure out the best time of year to post our Chocolate Chip Cookie recipe. Fall is good because baking cookies is so cozy, and winter is good because we all need a fail-safe cookie recipe for the holidays, and summer reminds me of outdoors, and chocolate chip cookies taste the best when eaten in the fresh air. But, honestly, I think the best time to post about them is the same as the best time to eat them...NOW (and then another
Usually it is a good sign when your recipe card is dirty. That means that it has been laid out on the kitchen counter being used (never trust a clean recipe card). However, the BEST recipes are the ones that don't even have a card because they have been made so many times, and you think you gave the card to your friend, but maybe the kids lost it under the stove...no wait, that was the biscuit recipe, the cookie recipe has been missing since college. Seriously, I lost the card a long time ago, and haven't bothered to re-write it, because until Court can make them herself, it will stay safe with all the other Momma Knows Best things rolling around in my head (Kisses are the best medicine...dessert only tastes good if you eat your veggies first...chocolate chip cookie recipe...check!).
I know a lot of you out there are shopping for a good chocolate chip cookie recipe (that's why your here, right?), but I can honestly say that I never have. Don't get me wrong, I will eat just about any cookie you want to offer (picky people are boring people), but as for the recipe we make at home, this is the only one. I think it originally came from my great grandmother, but I have added a little flour, and more chocolate chips.
Important Note: Make these by hand in a bowl with a spoon. No mixers. This recipe is amazing when made by hand, and just doesn't work right in a mixer. I have no idea why, but I think it has something to do with the sound of a wooden spoon on a ceramic bowl and a cookie recipe that is generations old, and memories...and just make them by hand.
Chocolate Chip CookiesMakes about 2 dozen cookies
½ cup vegetable shortening
¼ cup granulated sugar
½ cup packed brown sugar
1 tsp. vanilla extract
1¼ cups all purpose flour
½ tsp. baking soda
½ tsp. salt
1 cup chocolate chips
- Preheat oven to 350°.
- In a large mixing bowl, combine the shortening and sugars. Mix by hand until smooth.
- Add egg and vanilla extract, and mix by hand until smooth.
- Add flour, baking soda, and salt. Mix by hand until mostly incorporated.
- Add chocolate chips and mix until even distributed.
- Using a spoon (regular table spoon), drop dough onto cookie sheets. You can make smaller drops for smaller cookies and larger for larger cookies...be a rebel.
- Bake for 8-11 minutes. Time depends on size of dough drops. Take the cookies out of the oven when the side near the bottom starts to look golden and the tops are still puffy and pale (but not raw looking). The tops will sink a little as they cool, and taking them out now will ensure a chewy cookie, with a crunchy bottom. Perfection!
- Transfer to a cooling rack (or paper sack, or plate, or mouth) about a minute after they come out of the oven.
- Pour milk, tell kids the cookies are still cooling while you guiltily lick chocolate chip smear off your thumb, and get ready for the goodness.
If you try them out, let me know how it goes, and tell us your favorite place and time to eat chocolate chip cookies.