Simple Sunday Recipe- The BEST Chocolate Chip Cookies

My good mommy blogging friend, Tiffany, came up with the idea for Simple Sunday Recipe. Tiffany runs a wonderful blog called Stuff Parents Need (you should check it out!). Here is what Tiffany had to say about starting Simple Sunday Recipe: “I happen to have a lot of yummy and quick recipes that I’ve collected over the years, and I thought other parents out there might like to try them out.”

I thought Tiffany had a great idea, so I decided to join in this week. I love to bake during the holidays. It in no way helps me lose my baby weight, but it’s fun and tastes good. I have always struggled with homemade cookies turning out flat. I tried all sorts of things, but couldn’t get those pretty, fluffy cookies.

Then, last year, a lady I know sent me her Chocolate Chip Cookie recipe. She said she’d gotten it off a package of Borden Chocolate Chips years ago, and it’s been a family favorite ever since. This recipe calls for Crisco, not butter, and that’s what makes them fluffy. I like the butter taste, however, so I just buy butter flavored Crisco.

When I say this recipe makes the best chocolate chip cookie I have ever had, I am not exaggerating. I even won a cookie baking contest with this recipe. It’s just that good. Well, I won’t hold you up any longer. Here is the recipe. Enjoy!


Soft Chocolate Chip Cookies (makes about 6 dozen)

1 cup CRISCO (no substitutes)
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups unsifted flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounce package) your favorite chocolate chips

Preheat oven to 375º F. Use a mixer to cream the Crisco and sugars. Add eggs and vanilla, salt and soda. Blend very well with mixer. Stir the flour in by hand. Mix in chocolate chips.

Drop from mounded teaspoon about 3″ apart onto an ungreased baking sheet. Bake about 10 to 11 minutes until lightly browned—–mostly around the edges. Center will still be soft. Let sit on pan for a minute or 2 before carefully transferring to a cooling rack. I seal these in plastic while still slightly warm to keep them soft.

OPTION: substitute white chocolate chips and macadamia nuts if desired. OR use mini M&M’s……..mini Reeses Pieces……..Chocolate Raspberry chips………Mint Chocolate chips…..in place of the regular chocolate chips.

Don’t forget to check out Tiffany’s Simple Sunday Recipe– Orange Creamsicle Mousse.

2 comments

  1. Desiree says:

    I found some little Andes Mints Chocolate pieces at Wal-Mart. They weren’t chips exactly-more like super tiny Andes Mint Bars. I don’t like mint chocolate, but everyone else enjoyed them :)

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