Lily's Grammie (a.k.a Jake's mom, Deb) makes a mean chocolate chip cookie. It tastes so good that you take one bite and then look up at the mirror and your face is covered in crumby chocolate and half the batch has gone missing (I won't tell you how I know). And this isn't some secret family recipe. She'll tell anyone how to make them step-by-step. But you'll never make them as well. I've tried. And I'll try again. Because sometimes even a mere impostor cookie is enough to satisfy a craving.
In truth, she took the recipe from the Nestle Toll House chocolate chip bag and tweaked it to make it as delicious as possible. And isn't that where every great recipe starts? On the back of a chocolate chip bag? Yes.
Grammie's Chocolate Chip Cookies Printer-friendly version
2 1/2 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 stick butter-flavored Crisco (it is a cup) 3/4 cup granulated sugar 3/4 cup brown sugar 1 tsp vanilla extract 2 large eggs 2 cups chocolate chips
Preheat the oven to 350 degrees. Combine the flour, baking soda, and salt in a small bowl. Beat the Crisco, sugar, brown sugar, and vanilla in a large mixer bowl until creamy. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Drop by tablespoons onto an ungreased baking sheet (Deb actually uses a baking stone and swears by it).
Bake for about 13 minutes the first batch and closer to 10 for any following batches using the same sheet. Keep an eye on the cookies - every oven is different and you only want them to get lightly golden. Let the cookies cool on the baking stone for about 5 minutes and then move to a cooling rack (or just eat them!).
