Chocolate Chip Cookies

We had company come stay with us this week, and so I thought some baking might be in order – if for no other reason than to demonstrate my domestic prowess. This is the BEST recipe for chocolate chip cookies that I have found. The cookies are moist and chewy.

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3/4 cup Crisco Golden Shortening (no substitutions)
1 1/4 cups brown sugar
1 egg
2 tbsp milk
1 tbsp vanilla
1 3/4 cups flour
1 tsp salt
3/4 tsp baking soda
1 1/2 cups chocolate chips

Preheat oven to 350.
Blend Crisco and brown sugar until light and fluffy with an electric mixer. Add egg, milk and vanilla. Beat for 1 minute.
Add flour, salt and baking soda, and mix until smooth. Stir in chocolate chips.

Roll 1 tbsp balls of dough. Place on greased cookie sheet leaving room for spread. Press down with your hand or a fork.
Bake for 8 minutes. Cookies will appear moist – do not overbake. Cool on pan, and then move to wire rack.
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I have doubled this recipe, and kept dough in covered container in the fridge. Let the dough warm up a bit, and then roll into balls. Bake as many as required.

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The food critic rated these cookies 8/10. He likes them but he says he has eaten better cookies. (Brave isn’t he?)


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