Milk and (Chocolate Chip) Cookies

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Can you resist a chewy, ooey-gooey, melt-in-your-mouth, right-out-of-the-oven chocolate chip cookie? No, you can’t. That shouldn’t even be a question because the answer will always be “No.” You couldn’t possibly resist it.

Chocolate chip cookies are by far my favorite type of cookie on earth. Because of this, I wanted to perfect the recipe so I could satiate my sweet-tooth at anytime during the day! This was the first recipe that truly sparked my love for baking after making them over and over with my mom and ever since, I have never stopped baking!

The recipe for these cookies are so simple that anyone can do it! They’ll come out great every time ..and truthfully, the dough is just as good as the actual cookie if you don’t feel like finishing the baking process. Because, let’s be real…no one cares that there’s raw egg in the dough. Cookie dough rocks. But the actual cookies are exceptional as well!

Here’s the recipe:

1 cup Butter Flavored Crisco Shortening

3/4 cup Brown Sugar

3/4 cup White Sugar

2 eggs

1 tsp. Salt

1 tsp. Vanilla Extract

1 tsp. Baking Soda

1/8 tsp. Cinnamon

2 and 1/4 cups Flour

2 and 1/4 cups Semi-Sweet Chocolate Chips

Preheat the oven at 375 degrees.

Combine the crisco and sugar and beat on high in an electric blender for 2-3 minutes or until light and fluffy. This is by far the most critical step…make sure the mixture is a very light brown color and fluffy texture. Mix, mix, mix. And then mix some more when you think you’ve mixed it enough. No, but seriously.

Next, crack two eggs in the bowl and add the teaspoon of vanilla and mix until combined with the other wet ingredients.

Combine the dry ingredients (baking soda, cinnamon, salt, and flour) into a separate bowl and add it slowly to the wet mixture so as not to make such a mess in the kitchen! Or go crazy with high speed and watch the flour go everywhere…your choice.

After the flour mixture is all mixed in, throw in the chocolate chips and mix for couple seconds and your good to go!

Scoop the cookie dough with a small ice cream scoop (about a tablespoon per scoop) onto cookie trays and bake for 9-10 minutes at 375 degrees. The cookies wil be lightly browned and a little under baked but just keep them on the tray for a couple of minutes after removing them from the oven to continue cooking from the heat of the tray. And then eat, eat, eat!

This recipe will make 2 and 1/2 to 3 dozen cookies…depending on how much cookie dough you eat while baking!!

These cookies never seem to disappoint! The butter flavored crisco and the dash of cinnamon are my mom and I’s secret ingredients and the shortening makes the cookies so much softer than using butter! But, then again, everything is better with butter flavored crisco….

I suggest getting two cookies and putting a huge scoop of ice cream in the middle and making an ice-cream cookie sandwich…nom nom nom. My mouth is watering while I write this.

Happy baking! Xx.

With much love,

Brinkley

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