Fall means school and football in our family, and football always leads to Homecoming. When I think of this term, I always find myself daydreaming of my childhood.
If you have ever read our initial “Who We Are” post, you know that Kelsea made mention of how we would walk home from school and at the corner of our block, when the wind blew just right, we could smell what our mom was preparing for us for the afternoon snack. We would all begin guessing at the corner. We had problems, but they’re also some of the fondest memories ever. She made some amazingly awesome desserts, to which we have all used as staples in our arsenal.
One of these staples is the recipe that she uses for Chocolate Chip Cookies. This recipe is not your standard Nestle Toll House…this blessed recipe uses BOTH Crisco and butter. I warn you, they are not healthy…but cookies and desserts are not supposed to be, I mean – let’s be honest. These cookies taste like the dough even after baking. AND, I’ve discovered how awesome they are for dunking cookies. They have a “harder” edge but gooey and soft on the inside…they hold up nicely during the dunking process.
So, I share with you the deliciousness. Enjoy!
Mix on high until whipp-y and nicely blended.
While my Kitchen Aid was doing the dirty work, I mixed together my flour, baking soda, and salt. Once my mixture was blended, I began to add the dry mixture a bit at a time to ensure that it all blended well.
Once the two mixtures were well blended, I added my chocolate chips. I do this step by hand.
At this point, I began to spoon the dough out onto my ungreased cookie sheets. A cookie scoop works perfectly.
For the baking part, I prefer to use baking stones, I love how the cookies bake on them.
Bake for between 8-12 minutes. I know that is quite a range of time…but there are a few things to factor into when baking. How “done” do you want your cookie? How hot does your oven cook? And…if you are using baking stones, after about the 2nd batch – you don’t need to cook the remaining batches as long. (At least what I’ve found.) Once your cookies are done baking, allow to cool for approximately a minute and then move to a baking rack or parchment paper to finish cooling.
Once cooled, pour yourself a delicious glass of milk and enjoy some of the delicious treats from our childhood. To store: place in a plastic container with half a slice of bread to keep soft.
You seriously, will NOT be disappointed. (At least I hope you won’t be.)
Hope your Thursday went well…tomorrow is Friday. Bring. On. The. Weekend.
Chocolate Chip Cookies
2/3 cup Crisco shortening
2/3 cup softened butter
1 cup sugar
1 cup brown sugar
2 tsp vanilla
3 cups flour (Danielle uses closer to 4 for a puffier cookie)
1 tsp baking soda
1/2 tsp salt
Chocolate chips (any amount you choose)
Mix together Crisco, softened butter, both sugars, eggs and vanilla. In separate bowl mix dry ingredients. Slowly, mix dry ingredients with your first mixture. Once well blended, add your chocolate chips. Spoon out onto ungreased cookie sheet. Bake 8-12 minutes in a 350 degree oven. Cool for 1 minute on the cookie sheet, remove to a wire rack or parchment paper to complete cooling.
Yields: 4-5 dozen