Ingredients
- 1 1/2 cups of packed light brown sugar
- 3/4 cup of butter flavored Crisco or 1 cup butter room temperature
- 2 tablespoons of milk
- 1 tablespoon of vanilla extract
- 2 large eggs
- 2 1/2 cups of All purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 bag of semi-sweet chocolate chips morsels or chunks
Instructions
- Pre-heat the to oven 375°F
- Cream together Crisco, vanilla extract, egg, salt, baking soda, light brown sugar and 2 table spoons of milk. Here's one hint: allow the crisco to come to room temperature, or even put in the microwave oven for 10-15 seconds. Also, let milk and egg rest until they are at room temperature. Use a hand mixer on a low to medium speed to blend all together. I usually blend for a good minute.
- With a wooden spatula, slowly fold in the flower a little bit at a time.
- After the flour as been thoroughly mixed into the wet ingredients, add the bag of chocolate chips.
- I normally let the cookie dough mix stand for about 10 - 15 minutes for spooning out on a greased cookie sheet.
- Use a table spoon to take spoons of the cookie dough to the cookie sheet. I always recommend a melon ball scoop or ice cream scooper to regulate the size of the cookie dough.
- Now, SET YOUR TIMER. After placing cookies in the oven, bake them for 8 minutes and 11 seconds! Yes, I have the time down to a science. Too much more time, they will get to brown and become too hard. These will be soft with a bit of crunch to them!! See notes!
Notes
Each Oven cooks a bit different. Test batch for your first round of cookies at 8 minutes and 11 seconds. You might need to add an extra 30 seconds - 1 minute. You want the cookies be a nice golden grown around the edges.