Monday, February 23, 2009
Some cookie inspiration!
If y'all are anything like me, the pages shared last Friday made me seriously crave a fresh bash of cookies! Just in case anyone needs some extra prompting to pick up that mixing bowl and spoon, I thought I'd share my all-time favorite recipe for chocolate chip cookies. This recipe uses shortening instead of butter, and I have found the results to be extra chewy and delicious! Enjoy!
Ultimate Chocolate Chip Cookies
3/4 cup shortening (I use Crisco butter flavor)
1 1/4 cups firmly packed light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 (6 oz.) package semi-sweet chocolate chips (1 cup)
1 cup coarsely chopped pecans (optional)
Heat oven to 375ºF.
Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.