• Ashley

Chocolate Chip Cookies

Updated: Dec 7, 2020

Taraleigh, these are the cookies I brought over yesterday. These cookies look different than the ones I brought over yesterday. The oven was being crazy Friday, and one batch was overcooked, and then the next one was undercooked. These are my kid's favorite chocolate chip cookies.

My mom got this recipe from someone at her work years ago. These cookies are so good; the batter is so delicious. I eat so much of the dough I usually get sick from it. These cookies are so soft and yummy my kids gobble them up quickly.

I grew up with my mom using semi-sweet chocolate chips; I really don't like them. Semi-sweet is too bitter for me. I only buy milk chocolate now; they are so much better. Use the chips you like best. When baking cookies, you want to wait for the bottom of the cookie to be light brown. They will be slightly doughy when they come out; they will be soft when they cool and not doughy. If the top of the cookie is light brown, then the cookie will be crunchy. I prefer a softer cookie. If you like cookies to be crunchy, then add another minute or two to the cooking time.

Chocolate Chip Cookies


2 1/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter flavor Crisco

3/4 cup sugar

1 teaspoon vanilla

3/4 cup brown sugar, packed

2 eggs

1 bag milk chocolate chips

Directions Preheat oven to 350 degrees. Mix flour, baking soda, and salt in a bowl with a whisk. Then, mix the remaining ingredients, except chocolate chips, in another bowl with a mixer. When the mixture is smooth, add the chocolate chips. Then, add the dry ingredients and mix well.

Roll into 1 to 1 1/2 inch balls and place on a greased cookie sheet. Cook for about 5-8 minutes or until the bottom is slightly brown. Usually, no more than 8-10 minutes. 

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